Cracklings

Cracklings

Cracklings Questions

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by 787 · about 5 hours ago

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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glib 0 · October 07, 2014 at 7:00 PM

You should not have any problem. Just build a relation with a pastured farmer. They have gotten wise, and what used to be free once, costs money now. But it is still cheap and 9 out of 10 people who order a pig these days do not want the back fat.... (more)

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by 2954 · about 5 hours ago

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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Kelly_3 0 · June 08, 2012 at 12:35 PM

You can make them easily in a pressure cooker (I was taught by a latina) remove the pressure spout on the top of the pressure cooker (the thingy that regulates the pressure by spewing hot air out) put your pork fat (works great on pork ribs too... (more)

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by 1310 · about 5 hours ago

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)

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