Hi All,
I just bought some beautiful leaf lard from Skagit Valley Ranch at farmer's market. I've always rendered leaf lard the traditional way; grinding up, adding to a pot with a little water, and cooking low and slow in the oven. Usually it takes several hours and at a certain point, one has to be watchful so it won't burn.
Has anyone rendered leaf lard sous vide method? If so, at what temperature and for how long? Will the water evaporate using this method? Will cracklings still occur?
Thank you,
Ellice aka BlvCook
