SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Cracklins! by Foamheart
New Posts  All Forums:Forum Nav:

Cracklins! by Foamheart - Page 2

post #21 of 37
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Kevin that looks great 

 

:points:

 

Thank you sir, I appreciate that.

 

Quote:
Originally Posted by nepas View Post
 

Oh buddy them so do look good. I would love some.

 

Thank you Nepas, I wish I could share.....

post #22 of 37

Pooo YAY!!! My boy those look like some damn good cracklin's yeah!!! Drop some out out my house next time Foamheart! 

post #23 of 37
Thread Starter 
Quote:
Originally Posted by BigSaintsFan View Post
 

Pooo YAY!!! My boy those look like some damn good cracklin's yeah!!! Drop some out out my house next time Foamheart! 

 

Thank ye kindly.

 

After all the rain and humidity I wondered if they would make. Sorta funny I gotta tell ya, see I have store bought teeth and can't even eat 'em anymore. I love 'em too!

post #24 of 37

I'm glad you posted this so well. I had some skin from some pork sides. My mother cut up and fried the cracklins while the rest of the family was making sausage but she only went to the tooth breaker stage. Nobody here knew any better. I'll remember this post and will be looking harder at keeping pig skin from now on. Great job and thanks!!

post #25 of 37
Looks tasty Foam, a handful of them with a cold one in the shade.... Now that'd be a nice snack ! icon14.gif
post #26 of 37
Thread Starter 
Quote:
Originally Posted by Woodcutter View Post
 

I'm glad you posted this so well. I had some skin from some pork sides. My mother cut up and fried the cracklins while the rest of the family was making sausage but she only went to the tooth breaker stage. Nobody here knew any better. I'll remember this post and will be looking harder at keeping pig skin from now on. Great job and thanks!!

 

After all you've shown me, I am really happy that I could help you. The second fry, should be very short. if the skins look like they are all blister and ready, you are probably gonna have dry cracklins like I did.

 

The second hi temp fry makes all the difference! And get that seasoning on fast!

 

Old man down the road said he used baking soda in the grease to get the seasoning to hold on afterwards.... sounds like a good way to ruin the grease to me. LOL

 

Wish you and your Mom coulda had some. I don't think I cooked enough for your whole crew, I've seen you pictures ...>LOL

post #27 of 37
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

Looks tasty Foam, a handful of them with a cold one in the shade.... Now that'd be a nice snack ! icon14.gif

 

Indeed! Sit and watch dem LSU Tigers play that baseball. It would be nice, and as you said, you'd always be welcome.

post #28 of 37

Been tempted to buy skin on bellies just to get cracklins. X's family would fix um for dog food. Not in my family. Dairy farmers.

post #29 of 37
Thread Starter 
Quote:
Originally Posted by dave17a View Post
 

Been tempted to buy skin on bellies just to get cracklins. X's family would fix um for dog food. Not in my family. Dairy farmers.


 I don't complain about folks who don't eat eat good food, it means I get more. Thats a winning proposition! I had a lady friend that refused to eat cajun food. She never could get me to come eat at her house. <Chuckles> It really chapped her butt too! She couldn't cook, but she knew where all the best bakeries were....LOL

post #30 of 37
gratons is the Cajun French word for cracklings. The reason everyone puts cracklings in a paper bag is so they don't sweat and get soft there usually sold hot also help absorb the grease. Hope this helps
post #31 of 37
Thread Starter 
Quote:
Originally Posted by Cajun Boy View Post

gratons is the Cajun French word for cracklings. The reason everyone puts cracklings in a paper bag is so they don't sweat and get soft there usually sold hot also help absorb the grease. Hope this helps


Thanks man, so if graton is the cajun word for cracklins whats the word for the little fried pieces of meat that fall off the cracklins? AND I know we call the crunchie rice at the bottom of the pot of jambalaya graton also. I guess you just have to follow the conversation to know whats up. LOL. .... Still a herd of Heuman's in Breaux Bridge?

post #32 of 37
Not sure we just call them crackling crumbs. Havent heard of Heumans what do they do?
post #33 of 37
Thread Starter 

Loise's Daddy was a a banker I think, they were doctors and lawyers and still really great folks. When at school at USL a frat brother's wife was from there and the family sorta took me under thier wing for the festival. What a weekend! I maybe spelling it wrong. This was awhile back.... before I-10.

post #34 of 37
Quote:
Originally Posted by Foamheart View Post

 

 

Finished product!

 

 

 

I haven't had cracklins in years.  Pictures like this really makes me miss home...  Well done Kevin, they look great!     thumb1%20copy.gif

I would have enjoyed a bag of those yesterday while watching the LSU girls win their game.

post #35 of 37

You Frenchman. Language is not up to par. Ha! I will never steal your boat, but I will never have blanks in my weapon.:first:

post #36 of 37

Ok, I want to try and make these. I got a picnic cut pork but, trimmed the skin off and now not really sure how to cook the stuff. Do i score the skin before I cut it up or do I just cut it in chunks? also i have seen some that throw them in water and boil the water out then it renders the fat. 

 

ok so your way. looks like you just throw it in a pot. at a low heat and render the fat that way? or am I just readin wrong? 

 

LOL

post #37 of 37
Thread Starter 

I thought the thread was pretty explanatory but...... I use sow belly now. I don't remember what this was. Probably belly. Its much easier to cut uniformly.

 

Once cut, you can throw a little oil in the pot to help start the render, or Pop used some water which would render without any chance of burning to start and the water would then evaporate. 

 

If you are making lard you soften the pieces then squeeze the fat out. Usually using a family press. Then later you make cracklins with the squeezed pieces.

 

To make cracklins though requires a double fry or they will be so hard they with break your teeth. Its explained in the thread.

 

The only hard part is the stirring and stirring and also the watching for that perfect temp to pull them. just one or two degrees too much and the cracklins taste scorched, one or two too little and they are hard as bricks.

 

I most highly suggest you only cook these outside because it takes a lot of heat and that smell hangs around. Also have the water hose rigged, nNO, not for a fat fire but for skin if you burn yourself.

 

You might also check with the Bear, he had one where he made fried pig skins. They are nothing like cracklins, well except both use pork.

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Pork
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Cracklins! by Foamheart