Reclaiming Old Pasture with Sheep

[@KatheWithAnEBurke]

Chef/ professional cook chiming in here. Oil was waaay to cold. Heat oil to 350 degrees and the pork skin will puff right up. Remove, cool, enjoy.

[@chuckbrooks7489]

Also maybe a higher smoke point oil, or tallow 😁

[@BenjaminKlahn]

He's using pork fat and bacon grease, the smoke point is pretty low. He needs a higher smoke point oil. The pork rinds you buy in the store are cooked in peanut oil.

[@thirdeyelabs]

Cotton seed oil at 350

[@underthetornado]

Another chef here I agree!!!

[@alorastewart7091]

I was gonna say I didn't think 250 was high enough lol

[@lindakurtz2653]

Every parent is watching this totally relating to the parent talk. Talking thru the pros and cons of should I, shouldn’t I , what’s best for my kids in our context? Such a good reminder for the rest of us parents.

[@RWorley3sl]

Your raising good, smart and strong men. What a gift to society.

[@jimysk8er]

Oil temp at 350 for cooking something that's thicker or something that needs to cook evenly (meat with a bone or french fries) follow it up with a flash fry at 375. Just do 375 for things that are thinner or situations where you just want the breading to puff up. 375 makes the water in food burst more violently so you get max crispiness. Used oil fries faster than fresh oil. You can also turn fresh oil into used oil by adding a spoonful of saved oil (like the bacon grease Justin used). If things don't bubble when you put them in oil, you should just take them out, unless you want to confit.

[@lindawilliams7273]

I love how all the children have chores but you give them to the freedom to play as well. Keep up the good work of educating and sharing your life with the masses. Blessings!

[@thelazydaisyhomestead]

The freedom to play and explore is such an important thing for children. Also helps to break up the stress from the chores. He's raising them the right way for sure!

[@gkiferonhs]

general temp I deep fry stuff is 350-375°F

[@sharonnorris5984]

When we made cracklings we rendered the fat off. Then turned around right away and fried them. They puffed up immediately. So good

[@opybrook7766]

We all know you are friends with Art and Bri. Will you let us know if they are alright and why they vanished? There are many thousands of we viewers worrying about them. Won't you help? Thank you😀

[@datawasteland2287]

@Justin Rhodes its been a long time ... I got a chicken that can count her own eggs. She is a Mathemachicken..

[@sharoncochran8508]

Way to go, Lily! You are such a rock star in my opinion! 🌻

[@camicri4263]

Hihihi Justin, this time you lived up to the name of the show! When you said 250° I was nooooo go to 350°, that's ok next time will turn out great! 🤗🤗🤗

[@Klaus__Schwab]

I love that you're posting near-daily videos now. You guys are constantly improving in every way, it's very inspiring.

[@batpherlangkharkrang7976]

Hi.... Justin Rhodes and Rebecca, thank you for showing your video homestead 👋 bye 👋 bye 👋 bye 👋 🏡🎥👍👍👍

[@laurapickering6991]

Chefs tip; boil ahead of time for sure also pork lard burns too fast, beef tallow has a higher smoke point if you guys have any and want to keep 100% carnivore, higher oil temp if you go to low it will always turn out very hard, 400degrees 375 for sure and then would be like 15- 30 second fry on them, depending on how hot oil is. Next time you will succeed!!

[@jimmiemeeks9795]

Really appreciate all y'all hard work thanks everyone 😊

[@briangarrow448]

One of the rules my favorite foreman used to say was, “Don’t stop one job to do another unless the situation warrants it.” Basically, finishing a job will do more for the team than running around like a squirrel and not finishing any jobs.” Of course we need to be flexible when needed, but…

[@StubbsMillingCo.]

If only my boss would understand that, get us started on framing walls then takes one of us 4 to go start another, leaving 3 to finish the first wall then comes and gets another one of us 3 to go start another wall and sends 1 more to go start metal trim….. my man NOTHIG IS GETTING DONE!!!! We can’t if we are bouncing around 4 different objectives and getting 1/4 of it done when if it would be 2 people doing a job then it could get done. Not 1 holding lumber and trying to screw it up and just… yep.

[@opybrook7766]

Lily, the sheep whisperer 😄

[@rosewright9451]

Watching you with Henry on your back reminded me of when you had Mr Brown on your back, and Henry is the spitting image. It's so nice to see your whole family get involved. I wish I had listened to my parents.

[@Paul-Coburn]

Pork rinds can't be low and slow. cook at 350-375 so they fast cook.

[@dombond6515]

so cool watching him taking food on the bike. so much fun keep them motivated.

[@amberboyer5079]

Lol, I always ask "Mr. Google Pants" before attempting a new recipe.

[@justgoodness333littlehomes5]

You can use crushed pork rinds as a breading on meat. Like crispy chicken strips.

[@dinri5544]

I hope your new implants survive your burning up cooking show 🤣🤣🤣

[@shadowkissed2370]

You don't have to take all of the meat off. The best chicharrons' have a tiny bit of meat on them. You might have let them sit in the dehydrator too long.

[@jessicakivett7838]

Thank you Zane!

[@steffanwilki4610]

slice the prok rindes longer and thiner. boil it for 15 min. pad dry. cook i oven for 30 to 40 min at 200 celsius.

[@thirdeyelabs]

Pork skins go good with egg, bean and rice breakfast with salsa verde.

[@lucydiazcolon734]

Si!!!!

[@OGBRADASS]

We don't buy "chips" anymore, we only have pork rinds in the house. Gotta stay healthy!

[@bluebirdhomestead]

Impressed by Lily leading those sheep to the new paddock! Thinking about getting sheep ourselves. Any issues with using Premier1 chicken fence for sheep?

[@albert_kempowillenborg1707]

I relax to your videos. I enjoy them yes and it CV reminds of of my Grandmas little farm on .my dad's side of the family

[@user-uf2nt6ly3k]

Love the journey you've given the People on homesteading. The family is beautiful! God bless!

[@thelazydaisyhomestead]

Showing the mistakes with the successes is a great way to measure improvement. The Burn it Up Cooking show struck again -- but that's how you learn!

[@dr.rev.lindabingham]

Blessings to all!

[@debrajanine]

I'm not surprised the sheep were shy to go into the dense growth, they are prey animals so it was likely scary for them! and like you have said before sheep like the ice cream and due to hunger they will then forage further from the short grass

[@bonnieofbluebellbarn4181]

Yes, the tall grass and other green plants are scary for the sheep. Any predator could be hiding there. Sheep always assume someone us planning to eat them. The crazy eyes goats would be a bit more braver than your sheep. Your two will nibble around the edges as their hunger drives them. They have a lot of great food available.

[@sylviaking3686]

Good morning, up your temperature, you got this !

[@pamelalittlechild2923]

we call them pork scratchings in the UK and they are really hard and crispy, but as someone has already said your oil wasnt hot enough x

[@Zeke-yv3nw]

Good job Lilly!

[@tireddad6541]

Looking forward to see how they help you regenerate more pasture, especially silver pasture. Between the pigs and the sheep, your cattle will have more grazing, less parasites. Was Joel Salatin the mentor that opened this up?

[@gelwood99]

Yes, go back and watch that vlog! It was good!

[@Lollylobacres]

I would get a metal detector and magnet to search under that deck to see what hidden treasures are there.

[@brightdiet675]

In thailand, we eat those cripsy pork ski with น้ำพริกหนุ่ม. You should try it if you like Thai cuisine and also this isnt too spicy.

[@butterflySmiles2]

One more thing, home Depot used to show this. They had cinder blocks and they had painted it white it was a special kind of pain that kept moisture out. Of the blocks, they can't a pipe and pump to keep the water running through the middle of the cement bricks are are blocks, and the blocks were saturated with water but it did not leak through that white paint. It was some sort of moisture concealant. you might want to search on that little bit and if you can paint your side of the wall it wouldn't leak on through but I mean that's just an idea. Onwards and upwards

[@Shonnasstuff]

Lol! Super hot oil to start. As soon as you dropped one in, it should have started sizzling

[@donnakearse2503]

Even I knew the grease was not hot enough 😉. Great video.

[@VictoriaHanks]

Was interested in ice baths! How much or about how much ice do you use in the trough?

[@dlynch1898]

This is the burn it up cooking show.😂😂😂

[@cynthiabrennemann3513]

You have to make sure they are very dry, and it's best to put them into very hot grease/oil

[@jerrystout3032]

Lily is such areal sweetheart. Precious😀😀😀😀😀😀☺☺☺☺☺☺☺☺☺☺

[@kathylane5934]

Justin. Put wooden spoon handle in oil when it sizzles it is hot. May have try 2 o3 times

[@infocus-media]

MMMMM, been watching this for years now and it is S L O W L Y turning from subsistence to full blown Farming.

[@rhondamontiel3827]

Yayyy Justin SAID DECK instead of dock!

[@shephusted2714]

take out more trees with the nnew paddock creation - good idea - just chip away (forestry land management humor)

[@jnbblogger6956]

I really like ur technique of portable rope fencing sir. Where should i get this from?

[@barbarapeter3158]

That is the way pork rinds are crunchy. You didn’t have to do anything but put in frying pan and it will take fat out and will be crispy.

[@terrywereb7639]

Peanut oil has a much higher temperature before it starts to burn. tThings do taste much better when the oil isn't scorched.

[@EHCBunny4real]

I boil or rub my pork rinds in salt or vinegar before frying them the next day.

[@jamesbrown8718]

Where is your other side by side? Have not seen it the past few videos? Thought they gifted it to you all to have on the farm?

[@nancybladsacker5357]

YALL HAVE THE GREATEST HARD WORKING CHILDREN AND THEY ARE GROWING UP SO FAST. THESE CHILDREN HAVE MORE KNOWLEDGE AND SKILL SET’S THAT MOST ADULTS NEVER HAVE OR NEVER LEARNED HOW TO WORK THE LLAND. THEY WILL MAKE GREAT HUSBANDS AND A WIFE. THEY ARE MINI Justin’s and REBEKAH.

[@seeyouontheroad991]

Is that cabin close to where you took the sheep part of your property?

[@sustain247]

Loving the process it is ❤️

[@zakiudeenharuna8197]

Wow! You always inspires me. please i have a concern but not related to this video. It's about the chicken compost run/ it interests me a lot but I'm always concern that it might attract infection into my chicken run through the moisture. I know you are an expert. How do i do it effectively?

[@franzb69]

when pork rinds don't puff up, that just means it wasn't dehydrated enough. they have to be really dried out to puff up real good.

[@studentoflife2484]

OHHH NOOOO Justin, those skin NEED to be boiled before drying.. in the Philippines, pork meat vendor/seller preserved their left over meat by doing sausages( longanisa), pindang (tocino), and chicharon(skin).. and the OIL must be boiling.. used coconut oil from the start then as the rest of the skin rendered , you will have a favorful of skin chips.. sun drying is also better than dehidrator.. in the Philippines, it's mostly sundried, BUT where i am now, even in the dead of winter i do pork skin.chips.. or CHICHARON.. good with dip vinegar, garlic onion black pepper red chilli

[@chadsshow2010]

Sorry I have been busy working and have not kept up with the vlog. Who is the guy helping you on the farm?

[@brachashighhopeshomestead226]

Is it alright, Dan , if you can make the Closed Captions larger bc it's so tiny it's hard to read, but not too large that we can't see the action & the Rhodes do their thing. Thanks appreciate it!

[@kathfinch9453]

Justin, what’s happening with your eye?

[@nancyhongthe1]

Me literally, "Noooo, Nooo!" 😅

[@feekalphabeet9217]

You are an example of what kind of father I want to be.

[@barbarapeter3158]

That is the way irk rinds

[@herberts.taruntarun6974]

You should have had the oil heat up first to achieve the puff

[@chaserabon9639]

Hello Mr. Rhodes I would like to raise my own chiken and I was wondering what would be the best breed for eggs and I love your videos

[@davidprice5707]

we call it crackling here in England

[@matthewmartin9649]

justin ive watched every video and absolutely love everything about your show, except your hat, do you need me to send you a hat from texas, a nice straw hat

[@solarmksolarmk9682]

when it is boiled, add little milk and they will be tastier

[@MrHistoryfreak]

It would have been better to have boiled them first scrape out the fat on the underside and then let them dry and they would not be as hard as they were

[@kellygreen8255]

Can’t Zane just come live in the log cabin??? 😁

[@flipflopfarm-arizona4947]

I think my wife and kids wouldn’t like that. Plus all our animals.

[@gelwood99]

@@flipflopfarm-arizona4947 Now you need to post a few videos! Your channel is neked! 😊😊

[@flipflopfarm-arizona4947]

@@gelwood99 not you too! ;) Justin was pushing me to do that too!

[@texaswatermama]

Pork rines for breakfast. Increase temp

[@Hollywood5453]

Need higher heat and quicker fry .... also, don’t use lard

[@lisaotoole3082]

Sounds like they are chewy. Bring to 325 to 350. Drop them in and they will puff it should be quicker. Turn them and then drain.

[@jeseniaescobedo4063]

My dad dies chicharrón; he uses lard to fry the pigs skin to make chicharrón (pork rinds) and carnitas.

[@David-oe1xj]

saddle bag for better balance, weight in the steering wheel is hard to do

[@alec8man]

Justin making chicharon

[@butterflySmiles2]

Oh yeah lifting at annville, I did best I could on the word. Oh man you got to always kind of consider weight and possible gut strain which could come into a hernia which is surgery. I had a friend whose brother had a hernia and it was bigger than a basketball , he couldn't afford The surgery on it. It twisted, and he died. Now I don't know how long he had that hernia. So be mindful about the weight and like that anvil. Okay Grandma quit talking about now. Have a great day guys.

[@seandoherty4236]

I fear that there is something already hiding in that fenced off area. You may have trapped it in there, and they might be smelling it. Or maybe something WAS there recently. Allow Winnie to inspect the area?

[@tanyamccullough6163]

Don't burn it up cooking with that lol

[@shorty61978]

porkrines: I keep the fat on. boil in salt water for 15-20 min. drain and then fry in ther own fat on a pan low heat

[@lucydiazcolon734]

Nooooooo Higher heat then fry. I fry them in lard. They crunch less time.

[@gailasgreatdanesandmanes1042]

Gahhhhh I need pork rines 🤠

[@adanur642]

💖💖💖

[@MammaBean0617]

Oil wasn't hot enough.

[@altheamcnabb2829]

14K AWAY FROM THAT "GOLD BUTTON"

[@josephg.3370]

👍

[@barmstrong003]

What happened to his sheep guardian dog?

[@19queenbee55]

She’s there. Guards the whole compound.

[@Miguel195211]

Be careful with your teeth when eating pork rinds. Cuban style have a little meat on them. One way to crack a tooth. Love pork rinds though.

[@lucydiazcolon734]

En Puerto Rico igual

[@anitaalexander9894]

I like you in ball caps

[@Boellie1981]

Just something i might have missed….where is arun?!?

[@bonnieofbluebellbarn4181]

He and his film went home. His Mom has been dealing with drs. Not sure what they are doing now.

[@CharlieNagoo]

@11:59 Overused music cue.

[@zahimizrahi1882]

more lambs less pigs

[@kathylane5934]

Lily. You are so sweet. I miss watching you milk

[@lomni02]

the pretty one will wonder what happened to all the pork fat.

[@julieknowles7063]

I'm surprised you didn't just roast your pork rinds. Or crackling to us Brits, or pork scratchings to us Black Country folks.