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Search results for query: Cracklins

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  1. chilerelleno

    Butchering my first belly...is it me? My knives? both?

    A razor sharp boning or filet knife. Remember to keep the edge angled towards the skin. Keep that skin and render it into delicious crunchy cracklins.
  2. chilerelleno

    Sensual Pork Belly Burnt Ends ~ An Occasional Treat

    Awesome PBBEs! Great StepXSteps and pics. Can almost taste it. Like! Next time you've a beautiful belly like that, leave it skin-on, smoke it, then braise in favorite sauce uncovered in a 400° oven. Melt in your mouth PB with cracklins attached.
  3. chilerelleno

    Pulled pork - trimmed and deboned vs. untrimmed

    Yep, skin-on = less smoke flavor. Take the skin off and make cracklins. Trim the fat pretty much all off. Rub with love. Here are my basic Pork and Chicken rubs. Great starting points for further flavor modifications. Link >>>Chile's Basic Pork and Chicken Rubs
  4. chef jimmyj

    brining turkey for tomorrow, used ACV rather than just Apple Cider(opps)

    ...equivalent of frying in Pork lard. Similar to Lard rendering, Pork Fat is cooked down until the lard is rendered. The remaining solid are Cracklins. To get large quantities of Schmaltz, Chicken Skin is the source. In heavily populated Jewish communities Chicken Skin is sold by the pound at...
  5. clifish

    Butchering my first belly...is it me? My knives? both?

    Any brands or sets of knives?
  6. chilerelleno

    Hickory Smoked/BBQ Braised Belly

    ...about burnt it up. I let the sugar in the rub burn a bit in the oven because I placed it too close to the elements as if I was crisping cracklins. And I couldn't get the camera and lighting to show the color of the glaze. It just looks black as sin. I've two more pieces and a three day...
  7. indaswamp

    Smoked Sausage - Temps?

    No internet back then....I had to learn hands on training butchering the pig, cleaning the meat, and making sausages, boudin, debris, cracklins, and everything else that is produced when butchering a hog. We even made blood boudin back then.....
  8. daveomak

    Sous vide chicken: chermoula and grilled

    Gribenes.... Jewish cracklins...
  9. Tex1911

    First try at Pork Belly Burnt Ends

    ...any food store but they seem to be quite elusive. I wonder why? They are truly the hidden Gem and so versatile. I mean, Bacon, Pork Roast, burnt ends, fried skin (aka Cracklins is what we call em). I bet they will be a big hit for anyone that hasn't had em before. Good job, they look delicious!
  10. WaterRat

    Cajun Apple Butter Pulled Pork

    Well, good luck! Never tried that myself. Last time I had cracklins was at Cochon in New Orleans - they have a ball of pulled pork that they briefly deep fry and top with cracklins - freaking amazing. Off to the Pub for an afternoon of FB, not sure who I'm going to watch, my Vikes played (and...
  11. johnh12

    First attempt at Pork Belly Burnt Ends

    Thanks. I'll try that.
  12. chilerelleno

    Hogs to slaughter at the farm (graphic content warning)

    Like! Please tell me you kept some skin for cracklins? Ya can't have a proper hog slaughter without fresh cracklins. And you processed the heads, yes? Cheeks, tongues and brains? An honest days work with awesome rewards, nice. I guess for you the real work now begins.
  13. chilerelleno

    Cookin a pig

    I wanted to be picking those cracklins off and stuffing them in my mouth!
  14. chilerelleno

    First attempt at Pork Belly Burnt Ends

    ...fillet knife 3) Skin like skinning fish fillet, except keep edge angled towards skin. It'll almost float along the skin. 4) Cook skin for cracklins Option#2 Score and salt skin, let air dry in fridge for a day or two, cook skin side up in 475'-500' oven till turned to cracklins. Peel off...
  15. chilerelleno

    Cajun Apple Butter Pulled Pork

    Thanks Al, the PB is in the smoker. It went into the smoker with Cherry at 275°. I've it on a rack steaming over apple juice. Here in a few it'll go into a 475° oven to transform the skin into cracklins.
  16. Hawging It

    Maple cured and smoked picnic ham

    Looks really good. Especially the color. Nice job!
  17. stillaqua

    Maple cured and smoked picnic ham

    ...we can buy them on sale for a song here and if I screwed it up it was no great loss. I trimmed the picnic, removing the skin for oven cracklins, and trimmed the fat layer to about 1/4" thick and cross hatched it. Picnic was 3200 g after trimming. My brine water volume was about 75% of the...
  18. chilerelleno

    Punked Porchetta and PBBEs

    Thanks Mike, it really turned out nice even with the lack of cracklins.
  19. jbellard

    Dino ribs - Mission Sucessful

    Wow those look good! Hard to beat boudin and cracklins though!
  20. chilerelleno

    Open Pit Turkey

    I enjoyed it, meat looks great, thanks for posting. Next time try rendering the skin in a cast iron pan with bacon grease. If you can get it like cracklins it's awesome. What make/model rotisserie kit?
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