Search results for query: Cracklins

That sounds like a great idea. I have never made cracklins before, never even had them. but definitly gonna try it.. I just trimmed the skin off and rubbed it down with my fav rub. getting it ready to bring upta camp. Now I gotta search for a recipe on the cracklins. thanks for the great idea 

...tissue as posible. It's not absolutely necessary to get all of the connective tissue as it will render out and become part of the cracklins. Into the slow cooker on low for about 6 hours. Six hours later it's time to strain through with a fine strainer lined with cheese cloth. Then...

Thanks guys, trimmed them up quick last night and kept the skin to make cracklins for the first time!! 

Thank you. BTW, you might google the Cajun Boudin Trail, boudin and cracklins run right along with I-10! Sure would be some nice rest stops on a trip....LOL BTW you should try Comeaux's grocery in Lafayette! Normally with fresh pork its 4 or 5 to 1. !0 lbs of boudin is a healthy 2 lbs of liver...

...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...

I like that idea! Turkey skin cracklins!

Dave, 1st thank you for all your great help and encouragement. When I got home with that 22lb beast I was initially quite overwhelmed. Wasnt really sure what I got into. Oh well, go big or go home... After injecting the cure I discovered I did not have a sandwich bag big enough to fit the...

Crackling take time. My wife does it. Plain and easy. Just bake in oven overnight at 200, than you deep get. Consult with the other guys here though. When I didba suckling pig, they mentioned taking the skin after smoking and deep frying.

I will have to keep on the lookout for a hand grinder like that one. Definitely could sneak that in the RV. I definitely don't want to go into commercial sausage making, but would be nice to be able to do a few special things on occasion. Thanks for the google hint, I have been in the Golden...

Gribiness!!! The by product of making schmaltz!

Here is a post on chicharon http://www.smokingmeatforums.com/t/184570/chicharron

A picnic roast isn't so much for pulled pork as-is. If you cut the skin off and trim it, you'll be in good shape. Don't throw away that skin though. You can make awesome pork cracklins from those to snack on while you roll smoke on that shoulder! 

...are thousands of great cornbread recipes out there and Case's is great one. Some folks add flavor modifiers, onions, chitlings, cheese, cracklins, heck my sister makes her's like a cake with sugar in it. I like hot water corn bread too! I just never was able to master it. Case's recipe is...

...Cary. Boneless pork Cushion Picnic will run $1.56 per lb. on sale right now at $1.38 per lb. It will have skin on it, but  I love making cracklins and pork rinds so I don't mind getting any of it skin-on. I will save it in the freezer for later. Better deal and price for just about any cook...

Real cracklins come from the press after pressing lard.    Still warm. Mouth is watering .   

You forgot chicken cracklins, mmmm, rendered out chicken fat/skin... OMG'osh :drool

...I posted (or smoked!) Smoker has been strapped down on cargo tray on back of 5th wheel. In Lafayette, LA I was to busy eating Boudin and Cracklins. Left there with 13# of Boudin in the freezers! In Savannah, TN, a friend and I were on a BBQ and Bourbon quest. We did a day at Memphis in May...

Pork skin is actually much different than poultry skin. It crisps up just fine. However, all you need is a vat of grease and some heat and you can make cracklins!!

I love food preservation threads. I bet those duck cracklins are fantastic. Great thread so far.

I thought they were something like cracklins as well, DW.