Another Cracklin Question

[ima tryin]

I am presently smokin a 16# picnic. I found out through this forum that you need to remove the skin and fat. Well I have almost 2# of skin that I would like to turn into cracklin. Should I just put it onto he smoker for a while or do it on the bbq? Any help would be great.
Thanks, Mike

 

[richtee]

Hmm din't I answer this?

 

[coyote]

I have never heard of baking or smoking to get cracklin out of pork fat. but then I lead a shelterd life.

the only way I have seen it done is as follows.

"1 pound pork

skin, frozen and sliced into 1/4-inch pieces
Salt

Deep-fry the pork skin until golden brown, about 5 to 6 minutes. Remove from the oil and drain on paper towels. Season with salt."

 

[richtee]

Works that way too... The baking thing ends up being frying by the time they are gettin' done! Plus, you get to keep the pure rendered grease for other nifty cooking situations :{)

 

[richoso1]

Very common usage here in some states, but in much larger cuts. In Mexico, they use a big piece of the skin hung on a stick, and cook it over a camp fire. They season it as it is crisp and off the fire. This is the tastiest I've ever had, not to mention the most fresh.

 

[desertlites]

http://www.deltablues.net/cracklin.html last belly I did I just rendered the skin-got 2 cups of bacon greese.

 

[supervman]

That little sign after pork SURE looks like the foodnetwork :)

I'm a junkie too.