Crackling King...Well, Maybe Close...Or, On the Way To A Title

Looks pretty good. But you need to head to Laffy/Broussard for some comparative samples. Billeaud's preferably.

The more cracklins I eat, the less I care for the meat portion. Unless it's crunchy. The chewiness doesn't appeal to me. Lately, I've been liking those yuppie cracklins over at Cleaver & Co. They could use better seasoning though than just salt.

Yours look very good. What kind of seasoning did you use?

chewy>crunchy

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The more cracklins I eat, the less I care for the meat portion. Unless it's crunchy. The chewiness doesn't appeal to me

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This is where I am as well. And I've eaten a metric ton of those things.

I'm a fan of the Gonzales style cracklins. They are just skin and fat, no meat. Bonneval's are really good and is widely available around BR.

The Jerry Lee's product, as shown in the pic, had the skin, fat, and meat for each piece. I'm a fan of that style...to each , his own.

They were cut, vacuum sealed and frozen. I don't recall the price, but I think several pounds of uncooked product was under $4...I think.

In the freezer section with the andouille and tasso.

Covered with water, boiled it out, added some canola to the rendered lard, fried until golden on a medium heat, removed the product and cranked the oil to 340-350, put the cracklin' back in for 30 seconds to a minute, removed, seasoned...ate myself into a cracklin' coma.