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A Different Take on Cracklins
Posted on 5/3/24 at 6:05 pm
Posted on 5/3/24 at 6:05 pm
Just watched an episode of Diners, Drive-ins and Dives (E17 E1) and the guy made cracklins (he just called them "pork rinds") in a different way than I've ever heard of before.
He took pork belly skins (whole) and boiled them for 4 hours. Then he pulled them and when cool he cut them into strips about 2 inches by 1/2 inch.
Next, he put them in a dehydrator for 26 1/2 hours. Not 26, not 27. Has to be 26 1/2 hours. They came out looking like plastic.
When he fried them, they came out looking as light and fragile as the ones you see commercially made.
What's your opinion on this?
He took pork belly skins (whole) and boiled them for 4 hours. Then he pulled them and when cool he cut them into strips about 2 inches by 1/2 inch.
Next, he put them in a dehydrator for 26 1/2 hours. Not 26, not 27. Has to be 26 1/2 hours. They came out looking like plastic.
When he fried them, they came out looking as light and fragile as the ones you see commercially made.
What's your opinion on this?
This post was edited on 5/3/24 at 8:14 pm
9
Posted on 5/3/24 at 6:22 pm to Stadium Rat
quote:
Next, he put them in a dehydrator for 26 1/2 hours
Posted on 5/3/24 at 6:24 pm to Stadium Rat
That’s how they make “crackling” you get BBQd flavored at a gas station.
You want a really good spin off on traditional Cracklin, don’t cook them so hard, then let them cool to room temperature and pop them at 400° and when they are still hot, add sweet chili Thai sauce with just a lil salt,,,, You won’t regret that
You want a really good spin off on traditional Cracklin, don’t cook them so hard, then let them cool to room temperature and pop them at 400° and when they are still hot, add sweet chili Thai sauce with just a lil salt,,,, You won’t regret that
Posted on 5/3/24 at 7:09 pm to Stadium Rat
If you ever see Chicken Cracklings, get them!
Posted on 5/3/24 at 8:19 pm to LSUDad
They're easy to make in an air fryer. Had some for first time at Quebedeaux's in Alex, never heard of'em. Addictive. Google told me how to do' em in air fryer. Simple and fast
Posted on 5/3/24 at 9:22 pm to Stadium Rat
Seems like a pain in the arse.
Posted on 5/3/24 at 9:28 pm to Stadium Rat
You can buy them already dehydrated at Lamendolas.
Just pop them in grease for a few seconds.
But I call that pork skins, not cracklin
Just pop them in grease for a few seconds.
But I call that pork skins, not cracklin
Posted on 5/3/24 at 9:32 pm to ellunchboxo
quote:
But I call that pork skins, not cracklin
This is correct. Two totally different things. I make my own and it is a fairly long process to get them to the frying stage, but once they hit the hot oil, it is just a matter of a few seconds and you're pulling them out.
I prefer the pork skins to cracklin, but both are pretty damn good to eat but not necessarily good for you in the long run.
Posted on 5/4/24 at 8:53 am to gumbo2176
So, to be cracklins, it needs to have a chunk of meat on each piece? Or what is the difference?
Posted on 5/4/24 at 9:33 am to Stadium Rat
Cracklins aren’t dehydrated.
They’re cooked in their own fat, pulled to cool, and refried.
They’re cooked in their own fat, pulled to cool, and refried.
This post was edited on 5/4/24 at 9:40 am
Posted on 5/4/24 at 9:50 am to Stadium Rat
Why are the potatoes black?
Posted on 5/4/24 at 1:10 pm to Gaston
quote:Who said anything about potatoes?
Why are the potatoes black?
Posted on 5/4/24 at 1:42 pm to Stadium Rat
Did you know you thst can buy rendered pork skins and fry them? They even make microwave pork rinds.
Posted on 5/4/24 at 2:31 pm to Stadium Rat
quote:
So, to be cracklins, it needs to have a chunk of meat on each piece? Or what is the difference?
Cracklins come from the pork belly, the same meat used to make bacon. It is a mix of fat and meat. The chunks are cut larger and are slowly rendered down to get rid of a lot of the grease and to lightly brown them.
They are then removed from the oil, the oil is cleaned well to get out any scraps that fell off during the initial cooking and then reheated to a high temperature. Then the cracklin is put back in the hot oil so the skins "pop" and get that blistered look. Then removed and seasoned for consumption
Pork skins are just that------the skin of the pig that has been removed with any fat also removed by boiling the skin to soften the fat and then scraped to get it all off.
The skins are then dried out to a point they are brittle and easily broken apart by hand. They are then flash fried in hot oil and they puff up to many times their uncooked size, then seasoned to eat.
Posted on 5/4/24 at 3:06 pm to Stadium Rat
i had the "sauced" cracklins at Nonc Kev's in Rayne that were the best cracklins I ever had, but he stopped making them because not enough people were buying them. They were amazing.
Posted on 5/5/24 at 8:31 am to Gaston
Once in Franklin, TN, I ordered “cracklins” thinking I was going to get a Tennessee version of fried pork belly but didn’t. The plate consisted of deep fried diced potatoes? I was perplexed too.
Posted on 5/5/24 at 9:40 am to gumbo2176
quote:
I prefer the pork skins to cracklin, but both are pretty damn good to eat but not necessarily good for you in the long run.
I heard a radio ad for locally make cracklin that referred to it as “A Great KETO Snack.”
Posted on 5/5/24 at 12:11 pm to gumbo2176
quote:Thank you for your clear, concise explanation.
So, to be cracklins, it needs to have a chunk of meat on each piece? Or what is the difference?
Cracklins come from the pork belly, the same meat used to make bacon. It is a mix of fat and meat. The chunks are cut larger and are slowly rendered down to get rid of a lot of the grease and to lightly brown them.
They are then removed from the oil, the oil is cleaned well to get out any scraps that fell off during the initial cooking and then reheated to a high temperature. Then the cracklin is put back in the hot oil so the skins "pop" and get that blistered look. Then removed and seasoned for consumption
Pork skins are just that------the skin of the pig that has been removed with any fat also removed by boiling the skin to soften the fat and then scraped to get it all off.
The skins are then dried out to a point they are brittle and easily broken apart by hand. They are then flash fried in hot oil and they puff up to many times their uncooked size, then seasoned to eat.
This post was edited on 5/5/24 at 2:37 pm
Posted on 5/5/24 at 5:15 pm to Stadium Rat
quote:
Thank you for your clear, concise explanation.
I've cooked both cracklins and pork skins many times over the years and have gotten a lot of people's approval with the outcome.
Both process take a lot of time if done from scratch, but pork skins are less hands-on since a lot of the time is spent letting the skins dry out until they can be broken apart.
The funny thing with pork skins is you can have a piece of it that measures 1/16 in. thick by 1 in. round and it will puff up to the size of a tennis ball round and a good 3/4 in. thick when it hits that hot oil to cook it.
Posted on 5/6/24 at 10:41 am to Stadium Rat
quote:
When he fried them, they came out looking as light and fragile as the ones you see commercially made.
But is that really a "cracklin" or is it a pork rind? I KNOW you know, but there is a big difference.
I'm pretty sure I don't want my CRACKLINS light and fragile. I want the crunchy and kinda chewy.
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