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Old 04-25-2016, 04:30 PM   #1
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On the subject of lard: Cracklings?

Hi - has anyone made cracklings? The lard topic reminded me I had some leaf lard to render. Now I've got the makings for cracklings - trying on my cast iron now... What about a slow cooker? Thoughts? Thanks!


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Old 04-25-2016, 04:35 PM   #2
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Because I have a lot!!! And I hate throwing away food. Click image for larger version

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Old 04-25-2016, 05:48 PM   #3
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We prefer chicharrones to cracklings. However, using lard, carnitas would be my preference and to make the masa dough for tamales to use the carnitas in.
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Old 04-25-2016, 05:50 PM   #4
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Craig, how are they different? I thought chicharrones and cracklings were the same thing.
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Old 04-25-2016, 06:04 PM   #5
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Quote:
Originally Posted by GotGarlic View Post
Craig, how are they different? I thought chicharrones and cracklings were the same thing.
The recipe that we use calls for using the skin, trimmed of most of the fat. They get boiled, cooled and deep fried. They puff up like pork rinds sold as snacks. Think of those puffed Cheetos, except just great porky flavor.
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Old 04-25-2016, 06:39 PM   #6
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Chicharones rock. You can't get the same flavor from kidney fat.
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