Show EXTENSION specialist DESCRIBES PROCESS FOR MAKING LARD 0 by harry H smith lard making is an important part of the farm butchering operation era tion as a great deal of lard may be secured and the operation it not difficult first remove the skin from the fat wh ch is to be mado made int into olard lard and cut the meat into small p peces aces one inch square or lesa if a grinder equipped with large holes is available the meat may be ground As a large iron kettle makes the best receptacle in which to do the rendering the he process ozan can be carried on outside over an open fire thus sparing the kitchen of smoke and odors to start the rendering process put a small amount of fat into the kettle and stir to keep f from rom burning it is neither necessary nor desirable to put any water in the kettle rendering is complete when the cracklings crac klings reach a straw brown color and float and steam is no longer rising from the boiling lard the fat should then be removed from the fire stirring gives the lard a whiter color and a more creamy consistency next the lard and cracklings crac klings should be dipped into a I 1 lard ar d press which can be purchased at a hardware store f for or a f few ew dollars if the lard is then strained through light muslin or three or four thic knese of cheese cloth the cracklings crac klings and much of the fibrous material are removed and the lard will bea be less rancid As air is the principal factor which causes lard to turn rancid the tighter the storage vessel is the better the lard will keep the best containers are sterilized glass fruit jars syrup pails coffee cans or tin pails with tight covers after being packed thus the lard should be stored in a cool place |