Post by cajunlady87 on Sept 17, 2013 17:05:17 GMT -7
Cracklins are a great snack food and are easy to make. Oh yea, you don't need to wait for someone to kill a pig or wild boar to have pork fat to make them. Collect the skin and fat from pork roasts and other cuts such as pork chops. Even if it's inner fat it can be used just like the skin and if a little meat is on the fat, no biggie. Then freeze it until you have enough to cook a batch. A cast iron pot is the best for cooking cracklins if you have one.
Fill the pot about 2/3 full with veggie oil and crank up the heat to high. The oil needs to be really hot but not smoking. Cut the fat and skin pieces into one inch squares and you're good to go. Once the oil is heated place the fat and skin pieces in and keep an eye on it. You want them to get to a light brown color, usually they will start to float to the top when they are done. Give them a few gentle stirs so all sides cook. Remove them and place them on a paper towel lined plate to absorb the grease. While this is happening it's important to salt them at this time.
Once they have cooled grab a few and chase them down with a cold one.
Fill the pot about 2/3 full with veggie oil and crank up the heat to high. The oil needs to be really hot but not smoking. Cut the fat and skin pieces into one inch squares and you're good to go. Once the oil is heated place the fat and skin pieces in and keep an eye on it. You want them to get to a light brown color, usually they will start to float to the top when they are done. Give them a few gentle stirs so all sides cook. Remove them and place them on a paper towel lined plate to absorb the grease. While this is happening it's important to salt them at this time.
Once they have cooled grab a few and chase them down with a cold one.
