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Cracklings Questions

Cracklings

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by 777 · March 24, 2014 at 12:27 PM

I rendered my own lard from pork back fat yesterday, the cracklings were amazing, one of the best things I've ever eaten! Now i'm finding it hard to find back fat anywhere as the shop i bought it from ran out, all the butchers i've called... (more)

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andrew 0 · March 24, 2014 at 12:27 PM

My local organic pork butcher keeps fat for me - just ask in advance. I use any and all pork fat to make lard. Back fat is certainly my favourite when I am making Pate.

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by 2954 · June 08, 2012 at 4:03 PM

I live in the middle of nowhere so there are no cool food stores. Is there anywhere online where I can buy REAL pork rinds like these? I don't like the weird cheesepuffs-looking ones. (more)

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Sal_1 0 · June 08, 2012 at 4:03 PM

Find a mexican market near you....where do you live??

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by 1212 · May 22, 2012 at 8:22 AM

Rendering beef fat or pork fat yields tallow or lard and cracklings. Does anyone know what the structural difference between the crunchy cracklings and heated liquid fat is reflecting? Is it a more saturated situation? Are there going to be... (more)

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Mike_T_1 0 · May 08, 2012 at 8:08 AM

Maybe I'm misreading your question, but you also get cracklings when you render beef into tallow. I think if you've left it in heat long enough, there shouldn't be much fat left in the cracklings. I believe they are mostly protein and minerals. ... (more)