Sous vide leaf lard rendering?

I have almost six pounds of leaf lard from local pampered pigs. Has anyone rendered lard sous vide? Any suggestions for time and temps? Thanks!

Hey @NNormann!

So I have never personally done this, but I found some information that could be useful to you.

  1. this guys blog explains how he rendered pork lard sous vide: http://manvsmeat.com/blog/2013/9/2/oh-lard “The sous vide technique involves vacuum sealing it in a bag and then cooking it at 88 degrees Celsius for 3-4 hours. This turned out a decent clear product with a pure flavour, but not a high yield. It’s very tidy however. The only mess is your straining setup.”

  2. Here is another blog I found, it has no time and temp, but goes through the whole process: http://www.homeindisarray.com/2013/11/rendering-lard.html

I would love to see how it turns out!

Thanks, @HunterC! The info in these posts is in line with what I’ve found, though using different gear. Part of my motivation is playing with the new toy, but the prospect of avoiding smelling up the house is appealing, too. I intend to be methodical in recording the process, so I’ll share when I’m done. And since I’ve promised to share the product with two experienced pie bakers whose forebears used lard in their crusts, I’ll eventually share their reactions and review their pies, too. Thanks again!

Hey, just searching the same topic and came across your thread. How did it turn out?
Thanks.