Anyone ever make pork skin cracklings? Please share.

Royalslover · Jan 17, 2020

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?

BuffettFan · Jan 17, 2020

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.

BobBrisket · Jan 17, 2020

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/news/field-guide-pork-rinds-cracklin-chicharrons/

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

Can't believe these pics still show up!!! LOL. Long time ago.

https://www.bbq-brethren.com/forum/showthread.php?t=57288&highlight=graphic

Bob

Badjak · Jan 17, 2020

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

Radrob · Jan 17, 2020

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

cowgirl · Jan 17, 2020

I make cracklin's when I render lard....

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

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

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

thirdeye · Jan 17, 2020

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).

Royalslover · Jan 18, 2020

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.

ModelMaker · Jan 18, 2020

I remember my Mom putting chopped up crackings in her cornbread in the CI skillet.
Ed

Anyone ever make pork skin cracklings? Please share.

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