Keep it in a mug by the sink

Every time the mug fills up, dump it into a pot of very hot water, give it a stir, pour it into a mason jar, seal it tightly, and put it in the fridge upside down.

When it’s cold, dump out the water, scrape the thin top layer of crap off, and voila, you have perfectly usable high smoke point salted lard for frying.

If you fry fresh pork belly, save that fat separately, do the same thing, and you have pure lard.