Made a batch of cracklin!!!! (Photo documented)

What size pot is that? Looks great

Can you give some details on the process, seasoning, etc, please?

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Can you give some details on the process, seasoning, etc, please?

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It’s quite simple:

- Cut pieces into about 1” squares and salt/pepper, put in fridge for about 30 mins
- Add couple teaspoons of oil to black iron pot (or put a couple pieces in to render their fat) just to coat the pot
- On med to high heat, add all the pieces, constantly stir for about 30 mins, until enough fat has rendered to where they are all pretty much in the oil, I salt/peppered a few times in this step
- Continue to fry, occasionally stirring until they turn golden brown, about 15 more minutes
- Remove the skins and place on paper towel to let cool a little and drain
- Bring the remaining oil in the pot to a HIGH temperature (they say to hot enough temp that it will light a match when you stick it in the oil)
- Add the skins back into the oil in small batches (I did 3), fry for about 3-4 minutes. They should puff up, blister, etc
- Remove from oil, salt/pepper, let drain and come to room temp.
Enjoy!!!
Do it outside or make sure you have a good vent hood

It’s a long process (especially when you gotta continuously stir for 30 mins so they won’t stick). The first 15-20 mins, you are gonna think you are doing it wrong, because there is very little change other then the pieces getting greasy. Don’t worry, once it starts happening, it turns quick.

i thought there was a step where you throw ice in the pot?

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i thought there was a step where you throw ice in the pot?

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You have a pot of smoking hot, liquified pig fat, and you want to dump ice in it? Do you use a match to look in your gas tank to see if it’s full?

Like the last guy just said, make sure you video it when you do it.

A good friend of mine (who's won the Crackling' Cookoff in Parks, La) throws ice in his when the time is right. But it's not like he just dumps a bag in. He grabs a few pieces in one hand and while stirring with the other, will toss a cube or two in. Then he looks after it settles down and see if he needs another cube or two. His cracklins are incredible.


eta: those look really good 'tique

i'm going to do this tomorrow.

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On med to high heat, add all the pieces, constantly stir for about 30 mins, until enough fat has rendered to where they are all pretty much in the oil, I salt/peppered a few times in this step

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what would you say the oil temp was for this step?

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Bring the remaining oil in the pot to a HIGH temperature (they say to hot enough temp that it will light a match when you stick it in the oil)

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same question for this step?

Attempting this with a very small batch. Costco had the pork belly cut into strips. Trying this with just one strip cut into 1 inch pieces