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re: Crackling King...Well, Maybe Close...Or, On the Way To A Title
Posted on 2/6/14 at 12:19 pm to OTIS2
Posted on 2/6/14 at 12:19 pm to OTIS2
quote:
I think several pounds of uncooked product was under $4
Very solid deal.
Did you add water at first or do a slow, dry render?
I really hate threads like this when I'm stuck at work and can't get my hands on some fried pork fat.
1
Posted on 2/6/14 at 12:23 pm to OldHickory
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.
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