Rendered lard a strange color?
I rendered lard from a little more than 2lbs of pork fat back, on the stove top over low-medium heat. Toward the end of the simmering process, I turned up the heat to medium-high, because it seemed like the cracklings were taking too long to crisp up (this was after about an hour of cooking). After filtering out the cracklings and other residue, the hot liquid I ended up with was a medium brown color, and upon cooling, the lard has a light brown tinge to it. I'm worried that I "burned" the lard and that it's not fit for use (I've read/seen that lard should be while in color).
Any one have experience with rendering lard, and can advise?
thanks for all your help!!
Everything in moderation, including moderation.