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Message
Cooking some cracklins this weekend
Posted on 6/21/13 at 8:50 am
Posted on 6/21/13 at 8:50 am
Not to brag, but I have perfected a way to cook them.
Ingredients:
10lbs of fat (aka raw cracklins)
2 gallons of grease
Tony's seasoning
Flat of 16oz Natural Light
Additional: Hot Sauce and Cane Syrup
Empty cracklins in cast iron pot along with the 2 gallons of grease. Drink a beer. Put fire on med-high heat. Drink another beer. Stir approx every 5 minutes to keep it from sticking to pot. When pork looks cooked (approx and hour or 5 16oz Natty's), take cracklins out and let them cool/dry for about 20 minutes. Time for 2 more Natty's. Crank up heat to high. Drop cracklins back in pot. You will then here the "crackling" and they will start to bubble. Keep stirring cracklins for an additional 15 minutes so you can cook the fat between the pork meat and the rind. Place cracklins in the flat that came with the Natural Light. Sprinkle desired seasoning (Tony's, salt and pepper) and hit it with a dash of hot sauce (I prefer Crystal). It also doesn't hurt is you dip it in some fresh cane syrup!
Enjoy!
What are some ways y'all cook them?
Ingredients:
10lbs of fat (aka raw cracklins)
2 gallons of grease
Tony's seasoning
Flat of 16oz Natural Light
Additional: Hot Sauce and Cane Syrup
Empty cracklins in cast iron pot along with the 2 gallons of grease. Drink a beer. Put fire on med-high heat. Drink another beer. Stir approx every 5 minutes to keep it from sticking to pot. When pork looks cooked (approx and hour or 5 16oz Natty's), take cracklins out and let them cool/dry for about 20 minutes. Time for 2 more Natty's. Crank up heat to high. Drop cracklins back in pot. You will then here the "crackling" and they will start to bubble. Keep stirring cracklins for an additional 15 minutes so you can cook the fat between the pork meat and the rind. Place cracklins in the flat that came with the Natural Light. Sprinkle desired seasoning (Tony's, salt and pepper) and hit it with a dash of hot sauce (I prefer Crystal). It also doesn't hurt is you dip it in some fresh cane syrup!
Enjoy!
What are some ways y'all cook them?
8
Posted on 6/21/13 at 8:52 am to LSU 318 LSU
You just need to tweak that one ingredient.
Posted on 6/21/13 at 8:53 am to LSU 318 LSU
No cracklin salad no care
Posted on 6/21/13 at 8:57 am to LSU 318 LSU
sounds horrible,, i think i need to taste this turrible sounding stuff to be sure.. nela or nwla?
SYRUP??
poche has posted a pic thread on here somewhere making his cracklins.
SYRUP??
poche has posted a pic thread on here somewhere making his cracklins.
Posted on 6/21/13 at 8:58 am to LSU 318 LSU
Natty? Seriously? 
Posted on 6/21/13 at 8:58 am to LSU 318 LSU
Got an easier recipe'. Go to Abbeville, Otis Richard Meat Market. Legit and a lot easier.
But then you cant drink a 12 pack while cookig them
But then you cant drink a 12 pack while cookig them
Posted on 6/21/13 at 9:01 am to LSU 318 LSU
quote:
Flat of 16oz Natural Light
Ill be there at 8 am.
Posted on 6/21/13 at 9:27 am to Ole Geauxt
I will say, the thought of dipping them in cane syrup is making my mouth water... Gotta try! But I would never make them on my own. That sounds like a mess.
Enjoy your natties
Enjoy your natties
Posted on 6/21/13 at 9:40 am to LSU 318 LSU
i like to sprinkle a little vinegar on my cracklins right after they come out of the grease.
Posted on 6/21/13 at 10:42 am to oldcharlie8
quote:There WILL be cracklin salad
No cracklin salad no care
quote:You can't drink all day if you don't start in the morning
I will be there at 8 am
quote:Vinegar and hot sauce are just about the same thing
i like to sprinkle a little vinegar on my cracklins right after they come out of the grease.
Posted on 6/21/13 at 10:44 am to Ole Geauxt
quote:Avoyelles Parish. Come on down
nela or nwla?
I will try to post pics tomorrow before I get to Lan Lan
This post was edited on 6/21/13 at 10:45 am
Posted on 6/21/13 at 10:50 am to LSU 318 LSU
Whatchu start with... plan old fat or fat with skin?
Posted on 6/21/13 at 11:03 am to Bill Parker?
quote:Fat with shin. I like the long curly ones. I can't stand the cubes
Whatchu start with... plan old fat or fat with skin?
Posted on 6/21/13 at 12:59 pm to LSU 318 LSU
Posted on 6/21/13 at 1:08 pm to Stadium Rat
Maybe me and Pochejp can have a cracklin cook off?
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