The bacon designated for rendering lard is cut into not very large pieces, which are placed in a large container and covered with cold water to soak for 1-2 days.
During the soaking, the water is changed several times, until it stops being colored with blood. The soaked bacon is cut into small pieces.
In a tin or enameled dish first place about 1/3 of the bacon with a little water to prevent it from burning at first. When it starts to render, add the rest.
Rendering takes place over moderate heat, until all the fat has separated and the water has completely evaporated. During rendering, constantly stir with a wooden spatula on the bottom of the cookware, so that it doesn't burn the melting bacon and add a bad taste to the lard.
When the strips aquire an appetizing color and the lard becomes transparent and no bubbles form on its surface, the cookware is removed from the fire.
The lard is strained through a thick strainer or cloth and poured into dry containers, usually into jars.
In order to improve the taste of the lard, after straining it, it is boiled again. After that, it is removed from the heat and for every 5 kg of lard, 1 liter of milk is poured. The milk is poured a little at a time, so that the lard does not evaporate.
The lard is again boiled, until the water of the milk evaporates and the coagulated part falls to the bottom and acquires a pink color. After the lard has become clear, pieces of apples or quinces can be added. This way, the melted lard is strained and poured into vessels.
When the lard cools down, a white sheet of paper, cut right on the walls of the vessel, is stuck tightly to its surface. Melted paraffin is poured over the sheet to form a layer of 2 mm. It insulates the lard from the air and protects it from rancidity.
Have a look at why lard is healthy and what benefits duck fat hides.
Comments