RECAPITULATION.
| Net wt. lbs. | |||
|---|---|---|---|
| Rendering back fat | 5,000 | ||
| Oleo stearine added | 270 | ||
| Total | 5,270 | ||
| Production No. 2 neutral lard | 1,846 | pounds | |
| Production kettle rendered lard | 1,940 | pounds | |
| Production prime steam lard | 499 | pounds | 4,285 |
| Waste | 985 | ||
Kettle Rendered Lard.
—Kettle rendered lard is the purest and best lard made in packing houses and consists of leaf lard and back fat, the proportions varying according to the value of the raw product, usually on a basis of about 60 per cent back fat and 40 per cent leaf. While kettle rendered lard is sold under the label of “pure leaf lard” there is little leaf used, as this part is worth more as a neutral lard than when made into kettle rendered. A very acceptable formula for kettle rendered lard, if handled properly, is as follows:
| 70 | per cent back fat; |
| 15 | per cent leaf scraped lard, which is pieces of leaf, scraped out of the hog after the leaf lard has been pulled, and thoroughly chilled; |
| 15 | per cent lard stearine. |
Where neutral lard and kettle rendered lard are made together a nice flavor may be imparted to the kettle rendered lard by using the bottoms of neutral lard when cooking it, as the scrap from the neutral when brought to the high temperature of kettle rendered lard imparts a rich flavor.
Process for Kettle Rendered Lard.
—The raw product is put through a hasher which cuts the fat tissues, so that when the heat is applied the oil readily separates. The kettle generally used for this purpose is about five feet in diameter and from five to seven feet deep, made of wrought iron, jacketed for steam, with an agitator to keep the product agitated while cooking. The jacket should be kept heated until through hashing, then increased until the temperature of the lard reaches 255° to 260° F., when the pressure should be shut off for one and one-half hours at least—one and one-half hours should be taken to reach this period. If lard stearine is used it should be added at this time, using about 15 per cent for the summer formula. After this period of shut-off, again turn on the steam, holding temperature, allowing the contents to cook until dry, or until no further steam arises, which will consume probably from thirty to forty-five minutes. Stop agitating and add twenty pounds of salt, let stand to settle one hour, then lower into the kettle below, strain through a cloth sieve, the lard being taken off the scrap with a siphon. The scrap will remain in the bottom of the cooking kettle; if handled carefully, very little will pass through the pipe. The lard, when being drawn into the kettle below, should be passed through several thicknesses of cheese cloth in order to catch any small pieces of scrap or tissue.
Settling.
—After the lard is lowered into the settling kettle, allow it to stand two to three hours, then siphon to a third kettle, as considerable scrap will have gone through into the lard from the cooking kettle, strain it through a double thickness of cheese cloth stretched over a frame. In the third kettle a scum will arise on it, which should be immediately skimmed off, and about ten pounds of fine salt added to a 5,000-pound batch, to aid in settling. If convenient, it is advisable to allow the lard to settle in this kettle for twelve hours before drawing it off, although this length of time is not necessary, but a perfect settlement of the impurities is necessary to make the best lard.