Now, when it comes to rendering fat, temperature is everything. Too low, and the fat won't render properly; too high, and it'll burn or smoke. But get it just right, and you'll be rewarded with a delicious, crispy texture that's perfect for snacking or cooking - and that magic number is usually around 200-250°F (90-120°C).
But here's the thing: different types of fat render at different temperatures. For example, beef fat (also known as tallow) tends to render at a higher temperature than pork fat (also known as lard). So, if you're working with beef fat, you'll want to aim for a temperature of around 230-240°F (110-115°C) - and if you're working with pork fat, you can get away with a slightly lower temperature of 200-220°F (90-100°C).
