pork cracklin...... May not make it to pork rinds

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boykjo

Renowned Sausage Maker
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Apr 28, 2010
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A couple of years ago someone sent me a brown bag of these pork chips in a brown paper bag and they sat in my spice box. I brought them to the north Florida gathering and eman had some oil going and we threw them in to make some pork rinds and they were awesome..... Not knowing how to get some more I was wanting to try to make them . I was walking through the food lion the other day and saw these marked down so for 1.32 I said what the heck... time to give it a try.....I bought 2 packs of these country ham skins


fired up the a-maze-n tube smoker with some maple and cold smoked them for 4 hrs.. Man..... I love this tube smoker. Its awesome


finished with the cold smoke and they took on a nice smokey color and smell. Here they are cut up with a pair of scissors


I lightly fried them in oil ans sprinkled some Bojangles french fry seasoning and oh my... these things are delicious... They are cracklin's right now. I am trying to stop eating them so I can throw them into some hot oil and make some pork rinds later on....



I will have to pick up more of these and make a big batch... I wonder what they will be like when I re deep fry  and make pork rinds.... We'll see

Thanks for looking

Joe
 
Never had them like that before.  I have always used just the outer layer of skin with a small amount of fat still attached.  I can remember my grandmother making them when they slaughtered the pigs on the farm for winter and just having that outdoor fire going and a pot of oil.  The Italians call them something else, but they are still cracklins.  Have made them a few times over the years with the skin (and a little fat still attached) from pork bellies.  Talk about simple, decadent, goodness.  Those look great! 
 
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