Secrets of meat curing and sausage making / how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

by B. Heller & Co.

CAUSE OF LARD FOAMING WHEN USING LARD PURIFIER.

Query.—W. & Son write: “Will you kindly tell us what, in your opinion, accounts for our lard foaming after treating it with your B. Heller & Co.’s Lard Purifier when placed in the frying pan? Our customers are complaining about this feature, although the lard is nice and satisfies them in every other respect.”

Ans.—The complaint which your customers make concerning the foaming and spluttering of the lard is in all probability due to the fact that all the water was not separated from the lard after treating the lard. Whenever lard is treated with our Lard Purifier, it must be heated hot enough and allowed to stand long enough so that all the water separates and settles out to the bottom. If this is always done, the lard will not splutter when used in the frying pan.