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Unread 02-03-2013, 04:56 PM   #1
MS2SB
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Default Cracklins Question

I had some pork skin leftover from a ham I did over christmas and the picnic shoulder I trimmed up last night.

Today I decided to attempt some cracklins. Cut the skin into about 1" square and then tossed them into a dutch oven along with the leftover fat added some salt and covered with water. My hope was that the water would help render down the fat and then once the water boiled off I'd have some nice lard that would start frying the remaining pork skins. At this point almost all of the water is boiled off, but instead of the fat clarifying, I've got a kind of white gelatinous goop bubbling on the stove. Have I don't something wrong, or am I just in some sort of transition stage that I need to ride out?
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