. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . emperature to about 230 degrees F. Increase the temperature of the LARD MANUFACTURE 111 steam by changing the reducing valve to 60 lbs. steam pressure and cookright up until the temperature of the lard reaches 255 degrees F. Settling and Filling.—After rendering a method generally used isthis: The ste
. The Packers' encyclopedia; blue book of the American meat packing and allied industries; a hand-book of modern packing house practice, a statistical manual of the meat and allied industries, and a directory of the meat packing, provision, sausage manufacturing, rendering and affiliated trades . emperature to about 230 degrees F. Increase the temperature of the LARD MANUFACTURE 111 steam by changing the reducing valve to 60 lbs. steam pressure and cookright up until the temperature of the lard reaches 255 degrees F. Settling and Filling.—After rendering a method generally used isthis: The steam is turned off, the agitators are stopped, and the contentsof kettle are allowed to settle for an hour or so, until the cracklings arewell bedded in the bottom of the kettle. An objection to this method is that the lard loses its color andflavor because of remaining in the high heat of the rendering method is to drop the lard from the rendering kettle as soon asthe craklings turn yellow (usually at a temperature of 255 degrees to 260degrees Fahr.) into a shallow receiver, so that the high heat of renderingmay be dissipated as soon as possible. In 20 to 30 minutes after runninginto this receiver, lard can be drained off clear and white, with goodflavor. BACK FAT SKINNING. Elevation of a Typical Kettle-Rendered Lard Plant The lard is then carefuly siphoned off through two strainers—oneYs inch and one of cheese cloth—into containers, and is filled directly intothe final package without any further processing. The filling in the finalpackages is generally done in a refrigerated room, and the lard is chilledas quickly as possible. Yields.—The yield of kettle-rendered lard depends, of course, uponthe raw material used. If made from pure leaf lard, a total yield ofabout 92% may be expected. If back fat and pork trimmings are used,the yield will vary from 80 to 85 per cent. Kettle-rendered lard has aflavor distinct and separate from prime steam lard. Lard Crack
Size: 2867px × 872px
Photo credit: © Reading Room 2020 / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1920, bookidpackersencyc, bookyear1922
