|
| Our HomePage | Recipes | Smoke Signals Magazine | Welocme | Merchandise | Associations | Purchase Subscription | Brethren Banners |
|
|||||||
| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking. |
 |
|
|
Thread Tools |
01-05-2013, 11:23 PM
|
#1 |
|
Full Fledged Farker
Join Date: 11-22-06
Location: Oklahoma City
Downloads: 0
Uploads: 0
|
Cracklins
Anyone know if it is possible to make pig cracklins out of jowl? I bought some jowl for ham/bean soup and have all the fat left over. I'd like to try it, but never made it before. Recommendations on how to do that?
B
__________________
>>>>>>>>>> GOSM Regular GOSM Wide Body UDS and another on the way |
|
|
|
01-05-2013, 11:38 PM
|
#2 |
|
is one Smokin' Farker
Join Date: 01-16-12
Location: Winfield, IL
Downloads: 0
Uploads: 0
|
Whenever I pull pork I separate as much of the fat that I can. I put it in a cast iron put (Dutch oven) over low heat and render the fat out of it. I take what's left and press it between a couple pieces of paper towel to get as much of the lard out of it as I can. (I save lard too.
 ) A little salt on that and it makes a great snack as long as it's warm enough so that the lard does not solidify. It's probably not good for me but it sure is good. Takes me back to my childhood when my mom and grandmother used to render lard. I'm not sure if that's what you mean by crackling. |
|
|
|
01-06-2013, 01:26 AM
|
#3 |
|
Full Fledged Farker
Join Date: 09-21-11
Location: Idaho
Downloads: 0
Uploads: 0
|
I love em. We make them when we make carnitas.
   |
|
|
|
|
| Thread Tools | |
|
|
