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Message
Cracklins
Posted on 11/22/10 at 10:21 am
Posted on 11/22/10 at 10:21 am
I am a fan of pork skins. I like them when they are nice and fluffy and easy to bite/chew. Never really tried cracklins but by the look of them, I can tell the texture isnt for me.
So this weekend I stop at Ronnies and grab some boudin (which was fantastic btw) and based on recommendations I tried the cracklin.
Seriously, how does anyone eat this stuff? Its like biting into and chewing on a rock. Whats the fuss about?
So this weekend I stop at Ronnies and grab some boudin (which was fantastic btw) and based on recommendations I tried the cracklin.
Seriously, how does anyone eat this stuff? Its like biting into and chewing on a rock. Whats the fuss about?
This post was edited on 11/22/10 at 10:22 am
7
Posted on 11/22/10 at 10:36 am to hoghunter
quote:
hoghunter
>
Posted on 11/22/10 at 10:40 am to PBeard
Me suspects the gentleman perchance is from the great state of AllyBammy. Ergo, lacking in the dental department? Pork rinds would be much easier to gum IMHO.
Posted on 11/22/10 at 11:04 am to GRITSBabe
Not quite sure where im from has anything to do with me questioning the texture of a food and wondering what all the fuss is about.
To me, eating cracklin is like chewing on a handful of gravel. What is so enjoyable about it that keeps you coming back? Thats what im wondring. Because i dont get it.
And im not from alabama.
To me, eating cracklin is like chewing on a handful of gravel. What is so enjoyable about it that keeps you coming back? Thats what im wondring. Because i dont get it.
And im not from alabama.
Posted on 11/22/10 at 11:06 am to GRITSBabe
quote:
Me suspects the gentleman perchance is from the great state of AllyBammy. Ergo, lacking in the dental department? Pork rinds would be much easier to gum IMHO.
you just laughed at your own joke that wasnt funny.
Posted on 11/22/10 at 11:18 am to hoghunter
quote:
grab some boudin
look out now..
Posted on 11/22/10 at 11:51 am to hoghunter
Gratons shouldn't be so hard they can break your teeth.
Posted on 11/22/10 at 11:56 am to bayoudude
Yeah you went to the wrong cracklin house. There should be a crunch but they shouldn't be hard as a rock unless they've been out in the air a while.
You got some bad cracklins my friend. Next time go to poches!
You got some bad cracklins my friend. Next time go to poches!
Posted on 11/22/10 at 12:00 pm to hoghunter
What time did you buy them?
If you buy cracklin when its gotten old and colder it gets hard.. Otherwise I enjoy the meat on it and the pop of hot fat you get.
Once they get cold its best to just chop up and add to some biscuits or something.
If you buy cracklin when its gotten old and colder it gets hard.. Otherwise I enjoy the meat on it and the pop of hot fat you get.
Once they get cold its best to just chop up and add to some biscuits or something.
Posted on 11/22/10 at 12:01 pm to lsufanintexas
quote:
Yeah you went to the wrong cracklin house
Ronnies makes very good cracklin. However like anywhere once it gets old it gets hard. Some places just change out their supply when it gets old. Depends on when he went.
Posted on 11/22/10 at 12:06 pm to hoghunter
Posted on 11/22/10 at 2:55 pm to pochejp
Cracklins are best when they're fresh outta the grease and hot.. And they've gotta have a good substantial crunch..
Posted on 11/22/10 at 7:33 pm to pochejp
pochejp - where do you get the pieces to start with? Do you have to have a hog to begin with?
Posted on 11/22/10 at 7:40 pm to Big_Al_316
quote:
pochejp - where do you get the pieces to start with? Do you have to have a hog to begin with?
Hog fat is sold here locally at many grocers. Runs around .99lb. for a 40lb. box. Comes in 6" wide lengths by about 2' long. We then cut into the 3/4" pieces you see in the pictures. We also trim fat off the skin if its too thick. That fat can be melted down for some damn good frying lard and or be used to add to deer meat for sausage.
Posted on 11/22/10 at 7:41 pm to pochejp
Thanks, I will have to check around here to see if I can get it.
Posted on 11/22/10 at 10:03 pm to Big_Al_316
whats to like about cracklins??? seriously? its like a big hunk of bacon - whats not to like? You like bacon dont you? maybe you got some old ones or maybe they were cooked too long
This post was edited on 11/22/10 at 10:06 pm
Posted on 11/22/10 at 10:10 pm to Geaux2Hell
I have to agree with hoghunter. They aren't good. My arteries clog just looking at a picture of cracklins.
This post was edited on 11/22/10 at 10:11 pm
Posted on 11/23/10 at 4:16 am to hoghunter
hoghunter...If properly prepared...they...TASTE GOOD!!!
That is what the fuss is about.
That is what the fuss is about.
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