I've been experimenting with rendering lard.
Wet rendering seems to produce a cleaner lard, but not as much of it.
Dry rendering make a more savory product, but more of it.
Salted or cured fatback contains a LOT of salt, so if you are using this in a recipe
that also calls for salt, you will probably want to significantly reduce (or even eliminate the salt).
Pastry Dough is a perfect example of one where salt would not be needed.
Chop up the fat source as small as possible, but don't go overboard.
Add to a pot.
Wet render:
Fill the pot with about 3/4 as much water as fat. Boil until not quite dry, filter through cheese cloth and let cool.
about an hour?
Dry render:
Heat over medium until the bubbling stops.
Filter as above.
about 20 min?