cracklins

[meathauler]

I just got a 4-h hog back and they gave me the slab to make cracklins!Does anybody know how to cook cracklins?

[Jordan]

in a pot with grease ??


seriously... go to www.cracklin.com and there are alot of recipes and tips/tricks

[Bluechip]

Originally Posted by meathauler

I just got a 4-h hog back and they gave me the slab to make cracklins!Does anybody know how to cook cracklins?

I have cooked them for years. Some people use grease to start them, others use water, I have done both. Whatever you do, when you get them going keep working them or they will burn.

Best thing to do is find a website as Jordan suggested or youtube it. You need to watch someone first and you will get the hang of it. Just remember that they will continue to cook some after you get them out of the pot, so there is a fine line between cooked and over cooked.

[meathauler]

About how long roughly does it take and what temp?

[Bluechip]

Originally Posted by meathauler

About how long roughly does it take and what temp?

That's hard to answer without knowing how many pounds you have. And if I did know, I still couldn't answer.

I usually cook 15 pounds or so and it takes probably 15 or 20 minutes. I never really timed them, I just cook until they get that colot that I want. As far as temp, I have never checked that either but I cook them on a medium heat. I like to cook them a little slow because with a high heat they will burn on you quick.

[Bluechip]

I'm not sure what your slab looks like but sometimes the 4H hogs do not have enough fat on them to make good cracklins, just my opinion from the few times I have cooked them from a 4H hog.

[meathauler]

I hadn't seen it yet, but it was free so what the heck. Looks like I will do several batches and maybe get one edible. Looks like a beer and a half timer. Thanks for the help. I'm going to look on U tube later.

[Bluechip]

YouTube - Making cracklins

YouTube - Making cracklins

This is probably the set up you would be after. I have a 20 gallon jambalaya pot with a paddle that I cook with.

Like I said earlier, my timing may be off because I have never timed them but Yes, I would say atleast 2 brews for sure. Some people pull them out the grease before they are fully cooked and clean all the crumbs out the grease then heat up until you throw a match in the grease and it lights (which is 350 degrees) and throw them back in for 30 seconds or so and it gives them that "pop" but you may want to practice before using this method. Anyway, Goodluck and they will come out fine.

[booyagasha]

Originally Posted by Bluechip

YouTube - Making cracklins

This is probably the set up you would be after. I have a 20 gallon jambalaya pot with a paddle that I cook with.

Like I said earlier, my timing may be off because I have never timed them but Yes, I would say atleast 2 brews for sure. Some people pull them out the grease before they are fully cooked and clean all the crumbs out the grease then heat up until you throw a match in the grease and it lights (which is 350 degrees) and throw them back in for 30 seconds or so and it gives them that "pop" but you may want to practice before using this method. Anyway, Goodluck and they will come out fine.

mouthwatering video right thereee

[Ray]

Fry them good, season real good, let cool, then put in the fridge overnight.
Next day, let them get to almost room temp and fry them again. They will "Pop" or fluff up better. Season real good again. Enjoy.

[redtail28]

Originally Posted by Ray

Fry them good, season real good, let cool, then put in the fridge overnight.
Next day, let them get to almost room temp and fry them again. They will "Pop" or fluff up better. Season real good again. Enjoy.

Yep fry them twice once at 325
drain and cool. then fry again at 350
that's what i was told.

[eman]

Originally Posted by redtail28

Yep fry them twice once at 325
drain and cool. then fry again at 350
that's what i was told.

Same method Makes some killer crunchy french fries.

[meathauler]

Im making 100 pds of deer sausage for a friend sat., so I will try the cracklin gig. I will try some sweet potatoes after the cracklins. Thanks for the input. I like the you tube video!!!

[Raymond]

Originally Posted by meathauler

I just got a 4-h hog back and they gave me the slab to make cracklins!Does anybody know how to cook cracklins?

Isn't it against the law for anyone from Ville Platte or a last name like yours not to know how to cook cracklins??

[meathauler]

As kids we were in charge of scraping and doing other Bull S@#T stuff and never paid attention to the adults cooking and drinking. Great memories though and didn't even know it at the time. I can do some mean sausage though!!! Gonna do some boudan this summer

[Bluechip]

If you ever need help making sausage please let me know. I would love to learn.

[simplepeddler]

I would tell you......but........I'm from Sorrento, the "Boucherie Capitol of the WORLD"
Where we crown a hog crackin cooking champ annually and I am often asked to be a judge.
I would be giving you an unfair advantage against the multitude of young and old men and women who have struggled through gallons of adult beverage and gastronomical devastation to win the coveted "WORLD champion cracklin cook" trophy.

Really really sorry