Search results for query: Cracklins

...pretty excited to get this thing going. Gonna be a long couple weeks for sure! I havent cooked pork skins yet, but everyone i have talked to has said they save the skin and fry it to make cracklins/chicharonnes. I'll see what my options are after i get through the cook and post results here

...dry for several days.   I do this in November mostly so the weather is refrigerator cold.   I guess if you plan to use the skins and make cracklins may justify but otherwise I just don't get it.   One time I got skins on and boy was that a PIA to remove them so since them I get them without...

I boil,scrape and dehydrate  Richie

...you need to share your fails! Good news, most of my fails is still better than Mickey D's!!!! So I wanted to try to do Pork Belly with Cracklins by leaving the skin on. I was loosely following this video 8PM Saturday night I used my Jacard to put lots of holes in the skin, Rubbed Kosher...

I'm really glad you guys educated me!!  I mistakenly thought "chittlin's" were a southern term for what we knew as knew as "cracklins" and damn sure glad I know the difference now. My father-in-law bought cracklins at the feed store to leave for the dogs to eat when they went south in the...

...that this is what they were referring to as ambrosia for the gods! Its totally sinful its so good! http://www.smokingmeatforums.com/t/190014/pork-crackling-not-cracklins-foamheart I bet your Lady friend was impressed. If she wasn't overly, then you better find another one. Great looking meat!

A guy could break them down and make some smaller smoke projects, cracklins, rinds, etc... oh ya!  Wonder where they are raised and what they were fed? Not that I really know what the smaller Costco or SCs pieces are fed. It would just be interesting to know. A guy I work with raises them.

I think they scald and scrape to render the fat from the hide to get cracklins and fried pork rinds..   AND it's a PITA to skin a whole hog..   It ain't like a deer or cow...   I've seen on u-tube where they pour hot water on a spot then scrape..   never done it...   looks like a lot of effort...

She's Mexican so her meats generally consists of carne asada, barbacoa, carnitas...all good meats. But this was her first dip into some pork belly and she absolutely loved it. Took some home to her daughter 128513128513128513

...had never done it. I had been around smoking since I was old enough to tend the firebox. It never ends here, next it'll be bacon, sausage, cracklins, hams, pastrami, etc etc etc.........   I have actually thrown away loins someone gave me without unwrapping 'em because because they were...

Cracklin's!!! http://www.smokingmeatforums.com/t/189822/cracklins-by-foamheart These 'll make ya wanta slap ya Momma for not makin 'em for you!

I don't know how I would go about refinishing. I am going on memories here, I think the basket was used to push lard. It caught the big pieces that was turned cracklins.

Filet the skin from the belly meat...  It should come off about the thickness of a beer box or thinner...    save for cracklins..   pork rinds..  then smoke the belly...

Its a personal preference thing... Do you like cracklins, chicharrones or pork rinds? I do. So I fillet it off before I cure the bacon and make yummy stuff with it. It will cure and smoke just fine with it on and will be easier to remove after its smoked though. Some folks use the smoked skin...

Nice cracklins! point! b

Crackling Pork...... You added some smoke, it sounds delicious. http://www.smokingmeatforums.com/t/190014/pork-crackling-not-cracklins-foamheart It was total awesome sauce! 

tries to make cracklins but didn't turn out good. Very tough like shoe leather. Looks was very good. I did it to 157 and took off. Let them cool some before trying to eat then and had very nice ham flavor. Little tough cutting, would boil in water next time or try another way. I'm going to...

...a combination of Kosher salt, brown sugar, black pepper, and Curing Salt 1 as recommended.  We skinned the bellies, kept the skins for cracklins, and weighed out each belly, marking their weight.  After calculating that the total sum of the cure for a 5 lb. belly was 200 grams, then...

Thanks so much B!  I have to behave myself!  none of these for a while haha

Picked up a fresh pork belly to make some bacon and had the butcher cut the skin off.  I don't use the term butcher in an endearing manner this time.  Anyway, cut the skin into strips as best I could and boiled them.  Found this recipe on that fantastic ribs website, or something like that...