Cracklin's? .......... Pigskin?

[Suka]

I remember someone posting something about making a snack from pigskin, .........anyone?

I'm guessing shave the hair, cut in thin strips and either deepfry or smoke?

Advice appreciated, thanks.

 

[archer2u]

not sure about cracklins but home we would reander out fat back cut into little cubes (layer of fat between the skin and the pork belly usually salt cured) and use the reandered fat to fry fish and every thing else but the left over crunchy bits we call scrunchons are eatten like hor derves with beer, lots of beer, very salty, or used instead of salt on potatoes the reandered fat can be used as well just dont tell your docter lol
adam

 

[Joekingnf]

in Louisiana they have a food called cracklins, it's prob the tastiest/worst for you food i've ever eaten.. it's the pig belly consisting mostly of fried fat and some meat. they're really good, but i have no idea how to prepare them. they are called cracklins though.

 

[tjhaile]

Pork rinds are deep fried pork skin. They are also known as chicharron in Latin America and the Philippines.

Making your own would basically be a matter of cutting up pig skin into pieces, adding salt or any other seasoning of choice, and frying.

 

[archer2u]

Just acquired a jar of cracklins that require finishing in the deep fryer. If all goes well I’m going to try to cook some tonight and will take some pics.

 

[archer2u]

Product before deep frying ( not sure what was required to get it the far)

 

[btabin]

I used to work at a slaughterhouse and would cut strips of rind to brine and throw into the smokehouse to chew on while I worked. They’re good until they cool down and harden, then they get too tough but make good dog treats. Was a pretty sweet gig.

 

[156821]

I remember when I was a kid my uncle brought a bag of pork rinds back from Hawaii. It was in a paper kind of bag and we put it in the microwave similar to popcorn. I have never seen it since.

 

[savage 110L]

OP may be referring to Chicharron. Had a friend from California who would make it from pork skin in a red hot copper pot. chuck in strips and they would puff up immediately. Pull them out with tongs and eat them with hot sauce.

 

[archer2u]

Finished product, tastes like a pork rind, goes well with a crabbies original.

 

[trevj]

I remember someone posting something about making a snack from pigskin, .........anyone?

I'm guessing shave the hair, cut in thin strips and either deepfry or smoke?

Advice appreciated, thanks.

I always understood cracklings to be the crunchy bits left over from the rendering of lard out of pork fat.
Sources, among others, a fair few pig slaughter and processing videos, as well as at least one of the Firefox books, that went in to some detail.

Normal part of the processing of a pig, is to scald and scrape it, to remove the hair, otherwise, think of getting a mouth full of beard trimmings along with your snack. Ew!

You can buy Bacon Puffs, Also known as Pork Rinds, in the chips and snacks section. Good stuff, if you are on a keto or other high protein diet, and can handle the fat and salt. Mom used to take the skin off a ham, and do it under the broiler, to pretty much the same effect.

Got pigs to use?

 

[vcmm]

I remember someone posting something about making a snack from pigskin, .........anyone?

I'm guessing shave the hair, cut in thin strips and either deepfry or smoke?

Advice appreciated, thanks.

Correct!

 

[vcmm]

in Louisiana they have a food called cracklins, it's prob the tastiest/worst for you food i've ever eaten.. it's the pig belly consisting mostly of fried fat and some meat. they're really good, but i have no idea how to prepare them. they are called cracklins though.

Side pork/pork belly.

 

[Odinson]

I could hear my arteries starting to clog again just reading through this thread ........ I sure miss eating Pork rinds and other tasty stuff!

 

[heliace]

Pork rinds are deep fried pork skin. They are also known as chicharron in Latin America and the Philippines.

Making your own would basically be a matter of cutting up pig skin into pieces, adding salt or any other seasoning of choice, and frying.

I used to do my own in the Dominican Republic. Cut the pig skin in to as big a chunk as you like and start them in a bit of salty water. The water boils off and they cook in their own fat. Pull them out when golden brown and crispy. COOK THEM OUTSIDE. If you try this in your house, it will never smell the same. A propane turkey cooker works great.