Fresh, hot cracklins

[Dirtydawg]

Well, looks like I'm going to be headed to meat market in a little to buy the ingredients to undertake a new experiment. I've decided I want to see if I can make some cracklin. Some guys and I were talking about it at work yesterday, and one of them was explaining how he does his. Now I want to try. It looks like a good side effect of making cracklin is that you get a good bit of lard, too. I'm thinking about saving that for baking needs. I can't wait already. If I can get good enough at it, I'll bring the stuff to some tailgates and make fresh cracklin for everyone. Maybe Ed will set up the pre-game show at BB&B and I'll put on a little "tailgate" cooking show while Bluecrew pretends to know what he's talking about in the sports arena. I've already made several batches of boudin that turned out decently. So, I'll try to make some of that, too, before I head up.

[Dirtydawg]

Man. Are you all in for a treat. I've made about 2 batches already, and they are good. Nothing like fresh, hot cracklins. I'm using Tony's to season them, but I'm going to work on my own seasoning blend. I'm using about 10.5 lbs of pork belly as it still has the skin on it. My butcher cut it in lengths for me that are about an inch to an inch & half thick. I then cut them into cubes. Cut the meat while it's frozen. It cuts much better. I think the next time, too, I might try a different cut of meat. There's too much meat for my liking, but Vette likes them. Some people like more meat than fat on their cracklins, so it's a preference. I've got a couple more hours of cooking to go. I'm doing them in a "fry daddy", so it's taking longer as the batches or smaller. I should have done them in my big cast iron outside, but the weather isn't too good today, plus, I don't think I have enough gas.

[Dwayne From Minden]

Got ketchup & tobasco?

[marketdawg]

Man. Are you all in for a treat. I've made about 2 batches already, and they are good. Nothing like fresh, hot cracklins. I'm using Tony's to season them, but I'm going to work on my own seasoning blend. I'm using about 10.5 lbs of pork belly as it still has the skin on it. My butcher cut it in lengths for me that are about an inch to an inch & half thick. I then cut them into cubes. Cut the meat while it's frozen. It cuts much better. I think the next time, too, I might try a different cut of meat. There's too much meat for my liking, but Vette likes them. Some people like more meat than fat on their cracklins, so it's a preference. I've got a couple more hours of cooking to go. I'm doing them in a "fry daddy", so it's taking longer as the batches or smaller. I should have done them in my big cast iron outside, but the weather isn't too good today, plus, I don't think I have enough gas.

Keep eatin' dem damn cracklins an you'll have plenty of gas ya!l

[Dirtydawg]

Got ketchup & tobasco?

Ketchup? On cracklins? You probably like ketchup on your scrambled eggs, too.

[Dirtydawg]

Keep eatin' dem damn cracklins an you'll have plenty of gas ya!l

If I could cook using that gas, I'd be able to go on for hours.

[Rooster]

We cook cracklins at my deer camp all of the time. From expereince, don't eat too many when they are hot, it works better than ex-lax, let them cool some.

[Dirtydawg]

We cool cracklins at my deer camp all of the time. From expereince, don't eat too many when they are hot, it works better than ex-lax, let them cool some.

I learned that when I was younger at my uncle's meat market.

[CChandler]

Ketchup? On cracklins? You probably like ketchup on your scrambled eggs, too.

If you don't, you're only cheating yourself.

[007dawg]

My wife is from Bogota, Colombia and the folks down there eat what they call chicharone (interestingly, that's what the Mexicans call pork rinds here in Texas). Essentially, they take a piece of bacon / pork rind about 3/4" thick and 1" wide x 6" long, cut cross-hatches through the meat down to the skin and fry it. The cross-hatching lets the meat cook through. That's some good eatin'.

[Darbonnedawg]

Dirty' my daughter and son-in law live in Baton Rouge and they enter in cooking contest there. Cracklings is one of the things they cook. They cook them in cast iron wash pots the way we did when we butcher hogs when I was growing up.

[Dirtydawg]

Dirty' my daughter and son-in law live in Baton Rouge and they enter in cooking contest there. Cracklings is one of the things they cook. They cook them in cast iron wash pots the way we did when we butcher hogs when I was growing up.

Well, I don't have one the size of a wash pot, but I was going to cook them in a large cast iron outside but changed my mind. Next, though, I will do it the right way. Let me know the next time they enter a contest. I'll go by and check it out.

[Darbonnedawg]

Will do

[Dwayne From Minden]

Ketchup? On cracklins? You probably like ketchup on your scrambled eggs, too.

Hate ketchup on eggs -

[qng001]

Ketchup and eggs?! what! That sounds gross. Ketchup are for french fries and maybe hashbrowns.