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Search results for query: Cracklins
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I get to keep my Old Redneck Southern Lady card for another year...
I haven't seen them in a store in a LONG time. Best cracklins I've found were when a friend butchered a hog and they made them, but that's only 2-3 times a year...- Gonna Smoke
- Post #6
- Forum: General Discussion
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I get to keep my Old Redneck Southern Lady card for another year...
My GGM would make them in a HUGE cast iron pot in the back yard (seriously huge...it took two men to move it!). They were nice, chunky cracklin's, too...not this "cracklin' dust" that seems to all that's available in the stores nowadays (and it's hard to find even that anymore!). Sigh...- SherryT
- Post #10
- Forum: General Discussion
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Trying to decide...
...poured over the pulled pork. Very different from thick, sweet and sticky sauces. Bonus - cook fat cap down and you get a nice helping of cracklins that you can mix into the pulled pork to add additional texture with the bark. I can relate if you go in a different direction, but I’m glad I...- TripleLindy
- Post #30
- Forum: Pork
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Hickory Smoked Pork Belly with Crispy Skin
Skinless, no cracklins happening so no real need to dry brine. Rub with love and do what ya will with it.- chilerelleno
- Post #33
- Forum: Pork
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Seasoning cast iron?
...jambalaya cooks use here...along with most everyone else. *edit to add- the mineral oil is only used on a pot that already has a good carbon patina on it. To get that patina, lard is universally used here. Most just fry up a big batch of cracklins which seasons the pot at the same time.- indaswamp
- Post #13
- Forum: Pellet Smokers
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Finally smoked a whole packer brisket
...flat! That fat renders and shrivels up into beef cracklings and shrivels up(my buddy is now in love with eating those pieces of beef fat cracklins lol). It does NOT prevent color or bark but instead seems to be ensuring that I am not getting any extra crusty/barky spots. So far results seem...- tallbm
- Post #16
- Forum: General Discussion
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It's A Picnic!!
...once you reach an IT of 160°-170°. Another recommendation is to finish it over direct, high heat and turn that "leather" into crispy cracklins. And lastly, there is no set time/temp to cook by, just rough estimates, what you want to do is cook it until it's somewhere in the 200°-210° IT...- chilerelleno
- Post #4
- Forum: Pork
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It's COLD here in South Carolina, time for some vegetable soup
I really like corn bread ...and this sounds interesting with the cracklins David- DRKsmoking
- Post #15
- Forum: General Discussion
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It's COLD here in South Carolina, time for some vegetable soup
Thanks, Joe. That Jiffy mix is sweet straight out of the box, but the grandkids love it. I can sometimes find cracklins at a small local grocer and I'll buy them to put in the freezer, but they can be hard to find... Thank you, Keith. I grew up eating cracklin cornbread made with our own...- Gonna Smoke
- Post #19
- Forum: General Discussion
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School me on why I need cast iron frying pans.
Cracklins has the meat and fat cooked down with it. Fried Pig skins has just the skin processed and fried. If you are making bacon, you will not be making cracklings. Pig skins is just too much trouble for me to make and I value the smoked pig skin too much for that (they are just made for a...- foamheart
- Post #60
- Forum: General Cast Iron Information
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R
Fresh Christmas Ham Results
...the skin just dissolves into a gelatinous mess during the brining process. There are numerous YouTube videos telling people how to make cracklins out of pork skin. I've never made that work. Keeping the skin on may also retard the brining and carrying process. Then I brought it for about 10... -
It's COLD here in South Carolina, time for some vegetable soup
...you compliments, they are appreciated... Thanks, Bear... Yes David, the soup hit the spot and the usual crowd that's always here, really liked it. I call it corn cake because it's sweet tasting, not like my favorite cornbread that I grew up with which is made with cracklins and is more...- Gonna Smoke
- Post #11
- Forum: General Discussion
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Asian Pork Belly Bao Buns
...make crispy pork belly out of a small slab of belly but I dropped the ball and didn’t dry the skin well enough pre-cook. I was hoping for cracklins but it didn’t happen - salted skin didn’t draw enough moisture cause i wrapped overnight and shouldn’t have, and it was windy in Chicagoland so... -
My attempt at the dumbest question of the day 🙂
...on - you need to use less cure if you do this. Then after hot smoking, the skin will peel off easily. At least that's what I've been told, I never tried it that way. Be sure to save the skin for cracklins. I think most of us buy bellies with skin off cause it's pretty hard to skin them well.- bregent
- Post #21
- Forum: Hot Smoked Bacon
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Bacon doesn't get crisp.........
Crispy Bacon comes from rendering most of the Fat and removing the Water, think the Snap of Cracklins and very dry Jerky. Bacon cut more than 1/8" will get Crisp but will take a LONG TIME at a Low Temp to Render and Dehydrate without burning... All the Resting, before and after smoke, wet cure...- chef jimmyj
- Post #11
- Forum: Hot Smoked Bacon
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Free Pork and Beer!!!
You guys are reading my mind!!! Cracklins just might be had around here soon!- timstalltaletav
- Post #7
- Forum: Pork
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Free Pork and Beer!!!
I see some hot oil and pork skin for some cracklins in your future -
Hmmm, What to Do with This?
Fresh cracklins, second batch, first batch never made it off the stove top.- chilerelleno
- Post #17
- Forum: Pork
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