On the subject of lard: Cracklings?

[Jeni78]

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!


Eat anything you want, but make it yourself.

Posting from the app.

 

[Jeni78]

Because I have a lot!!! And I hate throwing away food.


Eat anything you want, but make it yourself.

Posting from the app.

 

[CraigC]

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.

 

[GotGarlic]

Craig, how are they different? I thought chicharrones and cracklings were the same thing.

 

[CraigC]

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.

 

[LizStreithorst]

Chicharones rock. You can't get the same flavor from kidney fat.