拉猪肉
The BBQ BRETHREN FORUMS.


Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

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.


Reply
 
Thread Tools
Old 01-05-2013, 11:23 PM   #1
Blutch
Full Fledged Farker
 
Join Date: 11-22-06
Location: Oklahoma City
Default 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
__________________
>>>>>>>>>>
Akorn Komado
GOSM Wide Body
UDS
Blutch is offline   Reply With Quote


Old 01-05-2013, 11:38 PM   #2
HankB
is One Chatty Farker
 
Join Date: 01-16-12
Location: Winfield, IL
Default

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.
HankB is offline   Reply With Quote


Old 01-06-2013, 01:26 AM   #3
Pugi
Full Fledged Farker
 
Pugi's Avatar
 
Join Date: 09-21-11
Location: Idaho
Default

I love em. We make them when we make carnitas.





Pugi is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 09:57 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2015, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.