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What do places like the Best Stop use to make cracklins with meat on them?
Posted on 10/30/18 at 11:39 am
Posted on 10/30/18 at 11:39 am
Do they use pork belly? Or what would you have to buy in order to make them that way?
I always purchase regular pig fat to make cracklins but I’ve never made them the way some of those places make them where you still have meat on the cracklins.
I always purchase regular pig fat to make cracklins but I’ve never made them the way some of those places make them where you still have meat on the cracklins.
4
Posted on 10/30/18 at 11:49 am to Cow Drogo
Pork belly is the bomb diggidy...
Posted on 10/30/18 at 11:49 am to Cow Drogo
Posted on 10/30/18 at 12:05 pm to RichJ
quote:
Pork belly is the bomb diggidy...
This/\ I buy pork belly from Costco, cut it up and slowly cook it in my large cast iron pot to render the fat out as much as possible before finishing them off to crisp up. The good thing is, you can save all that fat/lard and it is great for making roux and adding flavor to dishes where oil is needed in the cooking process.
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
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 10/30/18 at 2:14 pm to Cow Drogo
Pork belly for gratons
Back fat for craclins
Back fat for craclins
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!
Posted on 10/31/18 at 10:55 am to IlikeyouBetty
quote:
Hey bus, in that thread you linked you have that you heated your lard to 250 then fried for 45 minutes approx.
Not sure of his recipe but you don't want to hard fry crackling as they are cooking. You want to slow cook them to render a lot of the fat from the product and at 350, it would be way too hot, especially for 45 minutes. In that time you're going to wind up with bits of charcoal.
Posted on 10/31/18 at 11:55 am to gumbo2176
quote:
gumbo2176
Thanks for the reply. The reason I asked is because in the food network link it says to fry at 350 for 1 hour. I know when I brown pork butts for jambalaya, sometimes it can take up to an hour to render all of the fat at pretty high temps.
Posted on 10/31/18 at 6:27 pm to IlikeyouBetty
quote:250 was correct. It's a slow fry to help render the fat in the belly. However, as the fat renders out the temp will keep increasing so need to manage your fire.
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!
I learned after making that thread and making more batches, that letting the cracklin cool between the first low fry and the 2nd fry results in better final product.
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