Cracklins

[Against The Grain]

Does anyone know how to make cracklins.

[JD McGee]

Whoa...haven't heard that since I was a kid. It's been a while...but I'll give it a shot. As I remember we would butcher a hog every fall for meat and lard. Mom and Grandma would render the fatback down to grease (lard) and cook the skin to a crispy golden brown "Cracklins". They would then make corn bread and add the cracklins to the batter "craklin corn bread". They would then add the cracklin corn bread to a fresh churned glass of butter milk! They loved it. I hated the all day churning:mad:...and preferred a Coke at the time!:-P Good Memories!

JD

[jacob]

Yep, that's pretty much how I remember it too.
Now I just buy at the store to make cracklin cornbread.
As kids we got to trim the fat off for the lard. And we all took turns cranking the meat grinder. Hog killing time was indeed a family affair.

[thirdeye]

Does anyone know how to make cracklins.

This dude put the C in cracklins. Click HERE (http://www.deltablues.net/cracklin.html) for a great pictumentary. A word of advice, many folks tell you to cook 'em outside ..... do it.

[JD McGee]

This dude put the C in cracklins. Click HERE (http://www.deltablues.net/cracklin.html) for a great pictumentary. A word of advice, many folks tell you to cook 'em outside ..... do it.

Yep...that's pretty much it! Good link bro!

JD

[CajunSmoker]

That's how you do it alright. He make's his a lot bigger than we did though.

[txschutte]

I'd kick my own arse for good cracklins from Lafayette. Closest thing we get up here are bagged pork skins.