Cracklins

OC: if you want to give it a shot. use a black iron pot. dutch oven if you have one. deep fry in penut oil until golden brown. season to taste

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deep fry in penut oil until golden brown

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Never heard of cooking craklins in peanut oil...

I usually start them in a little bit of vegetable oil, they make their own grease, so just enough to keep them from sticking at the beginning.

You do that to pork skins.. Generally you make Cracklin by filling your cast iron pot about 1/4 way full then throw in your pork skins cut down to the meat.. You then begin stirring until the fat starts to melt and it starts to cook in its own fat. Then stir and stir until they are browned. Oh and season right after taking out and put on something to drain.

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or [dangerous] add some water to the grease for the same effect.

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I live dangerously...

But yea forgot that step

I have never cooked cracklins,but I watched a guy at a fair do it from start to finish. The black iron kettle was giant. The guy cooking put a quart of water and fifty pounds of cracklins in the pot. Started out with low heat for about ten minutes,then he cranked it up and cooked all the water out of the fat. When he was done,nothing but floating cracklins in a kettle full of pig fat. He drained them in cardboard boxes and hit them with a salt and pepper mix. They were very good.

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I knew a kid from Eunice who would add water to the pot of raw cracklins and then cook the water out.He'd end up frying them in the residual oil. I never watched him all the way through the cooking process, though.Anyone heard of this method?

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i was watching "Best thing i ever ate" on FOOD Tv (one of the few shows i still watch on that network) and they featured a bar in Chicago that serves fresh chiccharons/pork rinds. They weren't as meaty as cajun cracklins and more airy like store brand pork rinds...but, he would boil the pork skins in water, take them out, cool, slice, then fry. They looked great. He would serve them hot in paper cones dusted with chili powder, some cheese dust, and lime.

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add water to the pot of raw cracklins and then cook the water out.He'd end up frying them in the residual oil.

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This

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at some point you have to take them out to cool down then add back at a higher temp to make them fluff

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Then this

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at some point you have to take them out to cool down then add back at a higher temp to make them fluff[pop] up or [dangerous] add some water to the grease for the same effect.

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a lot of places forget or don't do this. it's disappointing when i eat one and it taste perfect until i get to the skin and it's chewy.

that step needs to be done in smaller batches.