Straining large amounts of stock

Go to a restaurant supply store and purchase a conical strainer (also called a China cap). As well as a fine mesh strainer.

First pour stock pot thru China cap and into a clean receptacle. Let stock settle a bit say half an hour. Next place small strainer over Bowl or cambro and ladle thru fine mesh.

Sorry there really isn’t a trick to this. Although I’ve found the China cap will pretty much grab most of the sediment. And sometimes I just let my stock cool overnight and the fine particles sink to bottom. Once stock jellies it’s easy to keep most of that out of your show stock.

Yeah that would be the easiest way. Only problem is that I am making about 3 gallons of stock. It doesn't have to be super clear going into gumbo but I don't want to have a ton of fat or grit either.

May just have to get the SO to use a ladle at a time through cheesecloth until the pot lightens up some

I do like Cajunate!

I’ve got the same setup and it works great. You can get them at Ducote’s on Fl blvd for about $10

I'm guessing turn it inside out so the cone holds shape instead of caving in

For the seasoning I make a spice ball out of cheese cloth (2 layers) and tie it with string. After it is cooked I use a slotted spoon to get what I can out. I then use the cheese cloth as a screen to pour the stock into another container. If you are not careful it can be a mess, either way I do it over the sink.