Lard and tallow
The pig Slaughter and butchery
Its documents
- 54 Rendering Pork Leaf Lard The Rendering and Physicochemical Structuration of Porcine Leaf Fat for Culinary Applications
- 49 Rendering Beef Suet Into Tallow The Biochemical Engineering and Refining of Bovine Suet: Extraction, Purification, and Industrial Utilization
The chapters that use them
In the log
The claims that cite its documents, the safety rows first.
- B14 unresolved Safety Fat fire: tallow catches at ~200 °C and above, a wood fire under an unwatched kettle reaches it in minutes; lid or sand, never water (fireball); kettle never …
- B19 unresolved Safety Lye and lime: wood-ash lye burns, eyes covered; 1 kg tallow ≈ 140 g NaOH or 200 g KOH; egg-float test (coin-width cap); slaked lime 1 kg/20 l burns eyes and …
- B42 confirmed Leaf fat (Flomen) peeled out warm in two sheets, will not come off cold; halves hung open with a stick, door shut against cat and fox; "about nine"
- B54 confirmed Fat: cow 30–40 kg fat and 40 kg bone; pig 12 kg fat and 10 kg bone; render within 12 h or hold ≤7 °C (Reg 853/2004); suet 86–90 % lipid, trim 62–76 %; dry …
- B55 confirmed Storage: stoneware crock with lid in the cellar, tallow a year, lard 6–9 months, salt layer on top; enemies light, warmth, air, iron/copper; rancid = paint …
- B56 confirmed Tallow melts 45–50 °C; candle: twisted linen/cotton wick dipped 20–30 times in wet-rendered tallow, slumps in August; potash soft soap hardened by boiling with …