To produce a high quality lard with good stability, remove all the
skin and lean from the back-fat and other fat trimmings. Fats from
around the internal organs should be rendered separately because they
yield a darker lard than leaf fat and other body fat trimmings.
Cut the fat into small pieces of similar size for quick uniform
rendering. Steam rendering, if available, is most preferable since it
eliminates the danger of scorching. When fat is rendered in a kettle
over an open fire, it should be stirred frequently and the fire should
be kept low to prevent sticking and scorching. Do not use a copper or
brass kettle because these metals cause rapid rancidity.
The temperature of the fat during rendering should remain about 212°
F. As the process continues, water will evaporate and the temperature
will increase. Do not allow it to go above 255° F.
As the rendering process proceeds, the cracklings float to the surface
and become brown in color. When boiling (evaporation of water) ceases,
the rendering process is completed and heating can be discontinued.
Strain the lard through several thicknesses of cheese cloth into lard
pails or crocks, and cool immediately at a temperature near freezing.
While cooling, stir to a creamy stage to prevent graininess. If the
lard is dark in color, it is because it was scorched or there was too
much lean left on the fat. Additional lard can be obtained by pressing
the hot cracklings in a lard press.
Air and light can cause lard to become rancid; therefore, containers
should be filled to the top, sealed tightly and stored in a dark, cool
place.