Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: tlg4942 on December 11, 2014, 11:38:16 AM
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Found this while researching what to cook in my big cast iron pot.
Lots of other cool stuff around this site as well ..
http://www.tigerdroppings.com/rant/p/22083316/cracklin-gonzales-style/
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Oh yeah!
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Now that is the way to fix cracklins!!! Don
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Boy those are looking good, wish I was at that table with a cold Abita Amber. ;)
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They look sooo good!!
Art
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They look great but ice added to screaming hot oil... yikes :o
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Crackin's is good in cornbread. Dee
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They look great but ice added to screaming hot oil... yikes :o
Yikes indeed, especially coming from a site called "tiger droppings"!! :)
They look delicious, although maybe not quite "to die for"!
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When we killed hogs down on the farm, the ladies would cut the fat off the hogs and put it into a big cast iron wash pot, the kind that they used to use to wash clothes.. We built a fire under it and cooked it for several hours. We got two things from it, lard for use in cooking during the winter and cracklins. The liquid lard was put in a tin bucket about the size of a 5 gallon bucket. The cracklins were put in a saugsage press and the top of the press was cranked down squeezing the grease out of them. Then they were taken out of the press and sprinkled with salt. Hmmm, hmmm good, especially while they were still warm. Sometimes the cracklins were used to make crackling corn bread. That press was used to stuff the sausage that was made into the chitterlings, or chitlins, as we called them, Good stuff and good memories.
[attachments deleted after 6 months]
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They look great but ice added to screaming hot oil... yikes :o
That's gotta be one great looking fireworks display. :o
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My Granny made great cracklin's and cracklin corn bread.
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Unfortunately I have never tried them but sure would like to! They look great!
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I'm getting ready to skin a couple of pork bellies. I may try this method and see how it works.
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I'm getting ready to skin a couple of pork bellies. I may try this method and see how it works.
Would like to see a video of the ice going in the hot oil. ;)
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There are some good vies on YouTube also...
Cracklins are a real heritage food ( o.k....maybe not my heritage - but a heritage food nonetheless ;) ;D ) and harken from an era in which NOTHING was wasted. "everything but the oink" used. And, this we don't often consider it as such, how better to respect the animal, than to use all of it.
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There are some good vies on YouTube also...
Cracklins are a real heritage food ( o.k....maybe not my heritage - but a heritage food nonetheless ;) ;D ) and harken from an era in which NOTHING was wasted. "everything but the oink" used. And, this we don't often consider it as such, how better to respect the animal, than to use all of it.
The last hog my Granny raised for food we took to a processor to break it down and my Granny said "you bring every piece of that hog back". We brought every piece back. She found a way to use every bit, tail, ears, head, tongue, skin, feet, intestines, all of it. When I asked her what she did with it all she said "I 'et everything but the squeal".
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There are some good vies on YouTube also...
Cracklins are a real heritage food ( o.k....maybe not my heritage - but a heritage food nonetheless ;) ;D ) and harken from an era in which NOTHING was wasted. "everything but the oink" used. And, this we don't often consider it as such, how better to respect the animal, than to use all of it.
The last hog my Granny raised for food we took to a processor to break it down and my Granny said "you bring every piece of that hog back". We brought every piece back. She found a way to use every bit, tail, ears, head, tongue, skin, feet, intestines, all of it. When I asked her what she did with it all she said "I 'et everything but the squeal".
There a s strong movement among butchers - to go back to "nose to tail butchery". We are lucky here. In Asheville we have a one such butcher shop. http://www.chopshopbutchery.com The Chop Shop is fantastic. You can buy all the pieces-parts you want. And- they make killer sausage, cold cuts, terrines, - all forms of Charcuterie. And - the best dry aged beef I have eaten.
It is nice to know that folks are once again "re-learning" ;D what our previous generations already knew...waste not...want not ;)