Our Homepage | Donation to Forum Overhead | Welocme | Merchandise | Associations | Purchase Subscription | Amazon Affiliate |
|
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. |
|
Thread Tools |
07-24-2013, 08:06 PM | #1 |
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
|
Advice on cracklins
Doing a whole hog on Saturday. Any tips on how to make cracklins with the skin? Deep fry? Thanks!
|
|
07-24-2013, 08:12 PM | #2 |
Is lookin for wood to cook with.
Join Date: 07-09-13
Location: Wilmington, NC
|
after the skin was pulled off, we'd always just throw it over some direct heat and let it crisp and puff up a little
|
|
Thanks from:---> |
07-24-2013, 08:26 PM | #3 |
Babbling Farker
Join Date: 12-03-08
Location: Pearl River LA
|
I shame on me for living in Louisiana and not knowing more about making cracklins, but unless I'm mistaken you want to cook them at a lower temp than you would normally fry at. I think too high of a cooking temp is to blame for some that I have had that could literally break teeth if you weren't careful.
|
|
Thanks from:---> |
07-24-2013, 09:52 PM | #4 |
On the road to being a farker
Join Date: 06-12-12
Location: Louisville,KY
|
When we killed hogs years ago the cracklins were FRIED in an wood fired kettle of rendered lard. Them are some fine snacking, teeth be ware
__________________
Homemade offset stick-burner, UDS -- sorta slow Deltatrak , Maverick ET-732 |
|
Thanks from:---> |
07-24-2013, 10:15 PM | #5 | |
Got Wood.
Join Date: 09-03-12
Location: Louisiana
|
This is very similar to the way my grandfather would make his.
Quote:
Last edited by Ron_L; 07-25-2013 at 06:38 AM.. |
|
|
07-24-2013, 10:43 PM | #6 |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
|
12GA,
I make mine similarly to Moe's second method. We cut ours bigger, say 2" x 1". We start them with water and render the fat. Then we cook them until the moisture totally evaporates. You have to watch the pot closely. As long as there is water, they cook at 212 degrees. As soon as the water is gone, the temp spikes to 375-400. The cracklin's puff up and get crispy, but if you are not paying attention, they will burn quickly. David The Swine Spectator
__________________
Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
|
07-25-2013, 06:23 AM | #7 |
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
|
Thanks everyone. Sounds like most methods start raw. Anything I can do with the skin after roasting the whole hog other than throw on high heat?
|
|
07-25-2013, 07:13 AM | #8 |
is Blowin Smoke!
Join Date: 05-30-13
Location: Kyle, TX
|
Interestingly enough I just made some from a little skin that I had from a picnic ham that I did on the Fourth! I cut the skin into cubes and put it on a grilling pan, (it has holes on the bottom) and gave them a dusting of rub. I then just smoked them at around 250 with some ribs that I was doing and they were done at about the same time. The fat rendered out and dripped through the holes in the pan to leave little morsels of artery clogging pig candy! Just like popcorn!!!
__________________
[FONT=Lucida Sans Unicode]Never Trust A Skinny Cook!!![/FONT] Lone Star Grillz Vertical Offset, New Braunfels Black Diamond Offset (Retired), Weber Kettle :grin: |
|
07-25-2013, 08:32 AM | #9 |
Is lookin for wood to cook with.
Join Date: 07-09-13
Location: Wilmington, NC
|
it should be noted that there's a difference between just crispy hog skin and a true cracklin. both are delicious if done right.
|
|
07-25-2013, 05:33 PM | #10 |
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
|
Thanks for the education. I think that was the start of my confusion. I have some great ideas. I will share pics this weekend of how things turn out. Thanks everyone!
|
|
Thread Tools | |
|
|