Cracklin's
Cracklin'S is an moderately easy dinner. Made with 40 lb. pork fat with skins, cut in 1 1/2-inch cubes, 3 c. water, 1 1/2 pinches baking soda, salt and oak firewood, split (small, 12 to 18 inches long), this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Put wash pot on hot fire.
Pour water into pot.
Put pork fat into pot.
The water will all boil out, but it keeps the fat from sticking to the pot.
The pot should be stirred with axe handle every 5 to 10 minutes throughout the cooking.
Remember, keep the fire hot.
The lard will boil out of the meat during the cooking. When the lard covers the meat, add the baking soda.
Don't use very much baking soda or pot will foam over.
The Cracklin's will begin to float and the skins will bubble up.
It is very important to have a hot fire at this point.
When the lard stops bubbling and boiling, the cracklin's are just about done.
They should be golden brown and the skin should appear puffed up.
Dip the cracklin's out and put them in the paper lined cardboard flats.
Salt to taste. Let them cool about 15 minutes.
The lard may be saved for frying, but check with your doctor first.
Approximate time required
2 1/2 hours.
Serves about 20 to 25.
π· Perfect Pairings
Complete your meal with these
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