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re: What do places like the Best Stop use to make cracklins with meat on them?
Posted on 10/30/18 at 12:16 pm to Cow Drogo
Posted on 10/30/18 at 12:16 pm to Cow Drogo
Skin-on pork belly
previous thread i made with pics of the process
previous thread i made with pics of the process
3
Posted on 10/30/18 at 12:21 pm to busbeepbeep
quote:
Skin-on pork belly
correct...you need lean, fat AND skin
Posted on 10/30/18 at 12:28 pm to busbeepbeep
Thanks!
Posted on 10/31/18 at 10:01 am to busbeepbeep
quote:
busbeepbeep
Hey bus, in that thread you linked you have that you heated your lard to 250 then fried for 45 minutes approx. Was that a typo? Should it have been 350? Thanks in advance, I want to make these this weekend and don't want to screw it up. Your recipe looks awesome, thanks for sharing it!
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