- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
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
Page 1 of 1
Back to top
Follow TigerDroppings for LSU Football News