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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-17-2020, 09:17 AM   #1
Royalslover
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Default Anyone ever make pork skin cracklings? Please share.

So I'm picking up some pork fat this afternoon at the butcher to make sausage. On a whim I asked if they have any skin to make cracklings. He said they normally just throw it away on kill day. I think I might be able to talk him into saving me some but I've never dehaired or scalded skin before. Have any of you? Wait that's a dumb question. Can some of you that have share your process?
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Old 01-17-2020, 09:40 AM   #2
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Tuned in.
Never tried it, but would like to. I've watched some utubes on it.
I don't have a dehydrator, I assume the oven would work, that's how I make my jerky.
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Old 01-17-2020, 10:08 AM   #3
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Well, normally they scald and de-hair at time of slaughter or at least scald. De-hair can be done with a torch. Just burn it off.

https://indyweek.com/food-and-drink/...n-chicharrons/

A short, but thorough explanation in the article. But, fried is the best way. Fried in lard too.

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Old 01-17-2020, 10:34 AM   #4
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I dont like microwaves but they make some mean crackling!
Deep frying works, shallow frying works as well.

Or leave it on the pig and do a pig on the spit :)
Also makes good crackling
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Old 01-17-2020, 10:49 AM   #5
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I made some two weeks ago using this method and it came out great. Don't cut the pieces too small and remove as much fat as possible. I used a dehydrator overnight, about 12 hours instead of the oven.

https://www.youtube.com/watch?v=LzlGlQlY5u0
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Old 01-17-2020, 11:39 AM   #6
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I make cracklin's when I render lard....

http://www.bbq-brethren.com/forum/sh...d.php?t=178866



.... and make pork rinds or chicharrons by boiling the skin, scraping, then drying before frying.

http://www.bbq-brethren.com/forum/sh...d.php?t=144356

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Old 01-17-2020, 11:58 AM   #7
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If you opt for frying them, I hope you have some kind of set-up for doing this outdoors, or at least in the garage. I use a cast iron camp oven atop my single burner propane unit (similar to a turkey fryer burner).
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Old 01-17-2020, 11:40 PM   #8
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Well dang it, the butcher won't sell or give it away. I'll have to look elsewhere. Thanks for all the suggestions-can't wait to try it.
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Old 01-18-2020, 08:08 AM   #9
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I remember my Mom putting chopped up crackings in her cornbread in the CI skillet.
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