You guys might want to experiment with a cheaper option that I use - just ask the butcher at the grocery store for the next day's beef fat trimmings. My butcher gives them to me for free.
Unfortunately, the porkfat down south here sells as "fatback". Can't get it for free, but it's usually only pennies per pound (about $.25/lb, IIRC). (Makes vegetables go down easier
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H&H - thanks man. That should help me out greatly. I suspect the porkfat ratio is a little smaller.
I'll keep at it. Next 20lbs is thawing in the fridge as we speak...