How do I render large quantities of fat?
Unless you've got industrial type equipment, I wouldn't do more than about 1-1.5 lbs at a time. Here's a hint, cube the fat (1 inch cubes) and then partially freeze it. 45 - 75 minutes or so in the freezer will give you fat you can handle without it melting and that can be coarsly ground in a food processor or meat grinder without making a gross mess. Some people add water, I wouldn't. Just keep the flame (or burner) very low. Use a heavy pot, preferably cast iron. If you do it nice and slow you should get cracklin and tallow that barely needs to be clarified, or not at all. Figure about an hour on the low end up to two hours for the fat to completely render.