Great video. Love this kind of experimental trying to find the best way to process a huge batch of product. For lard what I do, is I vac seal it with a lot of extra space in the bag, sous vide at 50C so 122F for like 8-10 hours, take the bag out, snip a bottom and top corner, and pour off the fat into containerswith a fine mesh strainer in the way. Least hustle imo, though some energy expenditure for sure
@@sandrarutz6993 Thank you so much!🥰 It was handed down to me from a friend, and I can see why you want to know - I love it! The brand is Corningware. I hope that helps.
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Great video. Love this kind of experimental trying to find the best way to process a huge batch of product.
For lard what I do, is I vac seal it with a lot of extra space in the bag, sous vide at 50C so 122F for like 8-10 hours, take the bag out, snip a bottom and top corner, and pour off the fat into containerswith a fine mesh strainer in the way. Least hustle imo, though some energy expenditure for sure
@@Sir_Loin_Of_Beef That sounds so easy! Less cleanup too. And I bet the temperature control is good for the quality of the lard.
@HowChandraDoesFood yeah, very good temp control indeed and much less labour intensive
Hey thanks for the video. Interesting.
@@belindathompson9370 You’re welcome! Thanks for checking it out!
Love your videos! May I ask where you got your slow cooker?
@@sandrarutz6993 Thank you so much!🥰
It was handed down to me from a friend, and I can see why you want to know - I love it! The brand is Corningware. I hope that helps.
@@sandrarutz6993 I found it!
a.co/d/fwuAboh
Cosmo dog would lose his mind if we had a crock pot full of pork fat melting on the counter! 😂
@@deirdredoran5643 Haha! Pure torture!
That’s a lot of fat!
@@JoePo1982 That’s not all of it!
i am wondering, i never had lard because i live in a smelly desert nation, how does it compare to regular butter?
@@lgjosad In taste, totally different. In function, very similar.