Well, that's a good question. The reason why I did dry rendering is because it's the only way I've ever known. In fact, I've not heard of wet rendering before today. Melting down fat and straining it out (which is, I suppose, what dry rendering is) has always produced excellent results for me. It's also how I render my butter into ghee. But it is time consuming and prone to accidental burning if you aren't watching it very closely. I can definitely see why wet rendering is preferred by many. I think I'll try that method next time and see how I like it.
I love to connect closely to the food I prepare and I take great pride in good results, especially when it comes from things I have grown myself, and rendering fat into tallow (or lard) is a special event for me that I relish. I'm looking forward to trying this other method next slaughter.
