View Full Version : Cracklin help
So I'm in the local supermarket here in suburban north Dallas, and there in the refrigerated meat section, between the tamales and the prepared meatballs, with a "new item!" tag, I see packages of cracklins.
Naturally, I couldn't resist.
The cracklins are pre-fried and salted, and cold. The package has no preparation instructions.
What would you all suggest? Eat cold? Room temperature? Microwave? Bake? Broil? Fry?
jazzfestchic
12-01-2007, 04:38 PM
So I'm in the local supermarket here in suburban north Dallas, and there in the refrigerated meat section, between the tamales and the prepared meatballs, with a "new item!" tag, I see packages of cracklins.
Naturally, I couldn't resist.
The cracklins are pre-fried and salted, and cold. The package has no preparation instructions.
What would you all suggest? Eat cold? Room temperature? Microwave? Bake? Broil? Fry?
Fry them up baby!!!!
ScoopJohnD
12-01-2007, 05:30 PM
I saw the same (or something similar) in my supermarket up here. I was oh so tempted but also VERY AFRAID cause there are some things that just GOT to be the real thing.
Let us know.
Belle
12-01-2007, 05:40 PM
I just saw the same thing this week in the store...didn't buy it cause it just ain't like my uncles pig roasts with cracklings but Swag please let me know if you liked them. Sometimes a good substitution is good indeed!
ibjamn
12-01-2007, 05:41 PM
So I'm in the local supermarket here in suburban north Dallas, and there in the refrigerated meat section, between the tamales and the prepared meatballs, with a "new item!" tag, I see packages of cracklins.
Naturally, I couldn't resist.
The cracklins are pre-fried and salted, and cold. The package has no preparation instructions.
What would you all suggest? Eat cold? Room temperature? Microwave? Bake? Broil? Fry?
If they are pre-fried, I'd bake them to crisp them up, save some to put in a pan of corn bread....
mrSteve
12-01-2007, 06:08 PM
If they are pre-fried, I'd bake them to crisp them up, save some to put in a pan of corn bread....
Yum! Cracklin Cornbread!
rosetree
12-01-2007, 06:14 PM
Do not microwave---they'll get soggy.
When it comes to food prep, I'll always agree with Jenn!!!;) :D
Belle
12-01-2007, 06:20 PM
Do not microwave---they'll get soggy.
When it comes to food prep, I'll always agree with Jenn!!!;) :D
I figured with cracklins in the title that you would check in soon!;)
rosetree
12-01-2007, 06:21 PM
I figured with cracklins in the title that you would check in soon!;)
ROTFLMAO!!!!...still in Tallahassee, watching the Tigers!
Go LSU!
jolie
12-01-2007, 06:23 PM
:D Cracklin Rosie get on board...
sorry between this post and the music trivia... I have a Neil Diamond earworm
rosetree
12-01-2007, 06:25 PM
:D Cracklin Rosie get on board...
sorry between this post and the music trivia... I have a Neil Diamond earworm
...and what's wrong with Neil Diamond??????LOL
ibjamn
12-01-2007, 06:39 PM
Do not microwave---they'll get soggy.
When it comes to food prep, I'll always agree with Jenn!!!;) :D
Which is one of the reasons I love you. http://smileys.smileycentral.com/cat/36/36_3_15.gif
jolie
12-01-2007, 06:44 PM
...and what's wrong with Neil Diamond??????LOL
Nothing really... I like him!!.... I just wish that song would get out of my head
rosetree
12-01-2007, 06:46 PM
Which is one of the reasons I love you. http://smileys.smileycentral.com/cat/36/36_3_15.gif
Back atcha!
http://i134.photobucket.com/albums/q98/rosetreeglass/smiley.gif
rosetree
12-01-2007, 06:47 PM
Nothing really... I like him!!.... I just wish that song would get out of my head
It's better than "You Don't Bring Me Flowers"!
Amyloves...
12-01-2007, 06:56 PM
Both area better than "I Am I Said". WTF is that anyway??
ozzie
12-01-2007, 06:57 PM
Both area better than "I Am I Said". WTF is that anyway??
At least he said it to no-one there.
rosetree
12-01-2007, 06:58 PM
At least he said it to no-one there.
....not even a chair.
Amyloves...
12-01-2007, 07:00 PM
LOL rosey and ozzie....that was funny!
ScoopJohnD
12-01-2007, 07:05 PM
Quote:
Originally Posted by ozzie
At least he said it to no-one there.
__________________
....not even a chair.
You both are scaring me. :)
rosetree
12-01-2007, 07:07 PM
Quote:
Originally Posted by ozzie
At least he said it to no-one there.
__________________
You both are scaring me. :)
We'll be here all week...:D
Be sure to tip your waitress...
ozzie
12-01-2007, 07:09 PM
So I'm in the local supermarket here in suburban north Dallas, and there in the refrigerated meat section, between the tamales and the prepared meatballs, with a "new item!" tag, I see packages of cracklins.
Naturally, I couldn't resist.
The cracklins are pre-fried and salted, and cold. The package has no preparation instructions.
What would you all suggest? Eat cold? Room temperature? Microwave? Bake? Broil? Fry?
Don't forget that when all else fails... blast 'em with some fan forced heat!
grisgris
12-01-2007, 07:09 PM
[QUOTE=jolie;108301]:D Cracklin Rosie
Mark you have a new nickname, add it to your sig.
ScoopJohnD
12-01-2007, 07:12 PM
Don't forget that when all else fails... blast 'em with some fan forced heat!
Other than dinking, that's my solution to EVERYTHING!
ozzie
12-01-2007, 07:15 PM
Other than dinking, that's my solution to EVERYTHING!
Words to live by my friend.
rosetree
12-01-2007, 07:19 PM
[QUOTE=jolie;108301]:D Cracklin Rosie
Mark you have a new nickname, add it to your sig.
Done.....tell Bonnie ;) :D
tangledupinblue
12-01-2007, 07:52 PM
ROTFLMAO!!!!...still in Tallahassee, watching the Tigers!
Go LSU!
Man oh man..what a game....
Hey Rosie, I thought the cracklin' thing wouldn't be brought up until at least January...but here we are. Now I am really hoping for them.
Where is PC when ya need her?
Yes, follow Jen on all cooking instructions..and Southern ways......
rosetree
12-01-2007, 07:55 PM
Man oh man..what a game....
Hey Rosie, I thought the cracklin' thing wouldn't be brought up until at least January...but here we are. Now I am really hoping for them.
Where is PC when ya need her?
Yes, follow Jen on all cooking instructions..and Southern ways......
Tangie...I thought you were coming down here....couldn't you find some cracklins for your "jones"????
tangledupinblue
12-01-2007, 07:57 PM
Tangie...I thought you were coming down here....couldn't you find some cracklins for your "jones"????
Soon doll....I was there but tied up! I emailed you today.
rosetree
12-01-2007, 07:59 PM
Soon doll....I was there but tied up! I emailed you today.
I can't get it until Monday when I get in the studio...will it wait???
tangledupinblue
12-01-2007, 08:00 PM
I can't get it until Monday when I get in the studio...will it wait???
Oh yes...just giving you my dates of being down there for Christmas and want to come shopping at your place before I hit Waveland..... as well as hugs for you and Brenda.
rosetree
12-01-2007, 08:01 PM
Oh yes...just giving you my dates of being down there for Christmas and want to come shopping at your place before I hit Waveland..... as well as hugs for you and Brenda.
GREAT!!! We'll be here!
tangledupinblue
12-01-2007, 08:04 PM
GREAT!!! We'll be here!
Can we get some cracklin's??? damn it??????
rosetree
12-01-2007, 08:47 PM
Can we get some cracklin's??? damn it??????
This'll have to do ya until you get down here....;) :D
http://i134.photobucket.com/albums/q98/rosetreeglass/cracklins.jpg
tangledupinblue
12-01-2007, 09:06 PM
This'll have to do ya until you get down here....;) :D
http://i134.photobucket.com/albums/q98/rosetreeglass/cracklins.jpg
I knew my heart needed something, just couldn't figure it out! Thanks baby.
Talk witcha soon
ScoopJohnD
12-01-2007, 09:06 PM
Man oh man..what a game....
Hey Rosie, I thought the cracklin' thing wouldn't be brought up until at least January...but here we are. Now I am really hoping for them.
Where is PC when ya need her?
Yes, follow Jen on all cooking instructions..and Southern ways......
I don't know how, must be some weird sixth sense I have, but for some reason I just KNEW that a thread with cracklin in the title would somehow bring Blue on the scene. :)
tangledupinblue
12-01-2007, 09:08 PM
I don't know how, must be some weird sixth sense I have, but for some reason I just KNEW that a thread with cracklin in the title would somehow bring Blue on the scene. :)
You got that right darlin'
Scoop...heading into the city tomorrow to watch the game and then onto Kermit and Henry....
Come meet me for a dink or two!!!
ScoopJohnD
12-01-2007, 09:15 PM
You got that right darlin'
Scoop...heading into the city tomorrow to watch the game and then onto Kermit and Henry....
Come meet me for a dink or two!!!
I'll try if it's not too crappy out. Tell me where. Can't do the show though.
tangledupinblue
12-01-2007, 09:20 PM
I'll try if it's not too crappy out. Tell me where. Can't do the show though.
Call me baby....I will email you right now....I will be at Bourbon Street Bar on between 79th and 80th street on Amsterdam for the Saints game.
funkkjunkie
12-01-2007, 09:36 PM
The cracklins I see in the meat section at my grocery look nothing like pork rinds that you find at fests and in the chip section. The cracklins look hard and they are small. I thought that was what you put in cornbread. Does it puff up if you deep fry it or are they two different things?
festbabe
12-02-2007, 12:44 PM
(Drifting back to original topic...)
Swag-
Did you try the manufacturers website? Or google "Brand X" "cooking" or something like that.
Love to cook, but can't help on this.
funkkjunkie
12-02-2007, 12:52 PM
Found the answer to my question:
Cracklins /Grattons and Pork Rinds /Baconettes
Submitted by Maw Maw for Dale Begnaud
on Tuesday, August 31, 2004
Prep Time: 30 minutes
Cook Time: 20 minutes
Ready In: 50 minutes
Although cracklins (grattons in Cajun) are commonly known as pork rinds or baconettes, they are really not the same. True both are both made with pork fat but each has a different method of cooking and a different type cut of meat.
Ingredients
Pork fat with or with out meat attached
Directions
To make cracklins you use a cut of pork that has the pork skin, pork fat and pork meat all attached. Pork Rinds, on the other hand, use only the pork fat.
The easiest place to get the pork skin/pork fat for cracklings is from either a pork butt roast (Boston Butt), rump roast, and sometimes you can find the skin and fat still attached to a loin cut. You will see the skin/fat still attached to the roast. Actually, virtually any piece of pork that has skin or fat attached to it can be used to make cracklins. What my long time Cajun friend, Dale Begnaud, told me was that his Dad would collect and freeze the pieces of fat and skin from the roast and other cuts until he had enough to make his cracklins.
In his day, the fire was lit to boil the water at 3:00 in the morning to slaughter the hog that was going to be used for the cracklins. The hog was covered in heavy burlap and the hot water poured over the hog. Pouring boiling water directly on the hog scalds the skin. The skin was then shaved to remove the hair. The process was repeated until the skin was clean and slick.
Most Cajuns season to taste with a combination of salt, black pepper and red pepper. Commercial products such as Tony Chachere’s, Slap Yo Momma, Zatarins, Best Stop Cajun Seasoning, Season-All, Lite salt and the list goes on can all be used to season your delights. It is strictly a matter of preference. No magic here. Cracklins and pork rinds have to be seasoned immediately after coming out of the pot. So get those seasonings you want ready.
Pork Rinds – Baconettes
If you have only the fat (no meat or skin), cut in 1x1 inch squares. To make them fluffier, at the beginning of the cooking process, chill the fat by placing in the refrigerator. Now that the fat has been cut and chilled, you are ready to cook them. Since you are cooking pork rinds/baconettes it is most authentic to use lard, but you may substitute peanut oil or any other frying oil that does not smoke at high temperatures. In your black cast iron pot get several inches of oil very hot. Place the fat pieces in the hot oil and deep fry until light and golden brown. Do not overcook as the pork rind can get hard. Also be careful when placing the fat in the pot as the oil can easily pop due to the cold being placed in the hot oil.
Once they are brown, remove from the pot and place on paper towels to drain and immediately season them. You would store in an airtight container to preserve freshness.
Cracklins /Grattons
To make cracklins, the pork meat will be cut with the skin, fat and some meat attached. Old Cajuns generally used ¾ x ¾ inch thick pieces. As you will be cooking with water and letting the cracklins cook in their own grease, make sure that your pot size fits the amount of meat being cooked.
Fill your pot with water to one quarter of the depth of the pot. Note this is not one quarter inch, a mistake I had once made. Bring the water to a boil. Place the pork pieces in the water and keep a strong fire going. The water will dissolve the fat and also evaporate leaving the pork pieces to cook in their own melted grease (lard). Fry the pieces until light and golden brown. As the cracklins can turn hard it is important not to overcook them. True Cajun cracklins are supposed to be very crunchy and firm to hard in texture. If you do overcook them and they become hard, they will still be edible with the same great flavor just not as easy to chew.
If the pork pieces are mainly skin and meat, it would be ok to fry as you would the pork rinds and not have to use the water. The water as mentioned is an important agent used to help melt the fat.
Remove to paper towels for draining and immediately season the cracklins. To preserve the flavor and freshness, store in an airtight container.
Words to live by:
In life, remember that pigs get fat, but hogs get slaughtered. For pure heavenly Cajun treat, grab a link of boudoin (boudin) sausage in one hand and cracklins in the other. Wash down with an RC Cola or a cold one. Enjoy your cracklins, ya’ll.
(Drifting back to original topic...)
Swag-
Did you try the manufacturers website? Or google "Brand X" "cooking" or something like that.
Love to cook, but can't help on this.
Manufacturer is Smithfield Farms. I found their website, but no mention of the cracklins there. Noooo. It's all about the hoity-toity hams, I guess they're too proud to admit that they make something as lowly as <insert purjoritive here> cracklins.
Found the answer to my question:
<snip>
Good info, but as I said, these are pre-cooked, not raw.
I had some last night. Warmed them in the toaster oven, just a minute or so was enough. They were okay. A bit better than the bagged pork rinds you find next to the potato chips, but not up to fresh-cooked glory. Too dry, too crunchy, not meaty or greasy enough.
Next attempt, I think I may try warming them in a cast iron pan with a little bit of peanut oil.
Amyloves...
12-02-2007, 02:23 PM
"A bit better than the bagged pork rinds"....that ain't no glorious achievement. Had to giggle on that one. But I'm just hatin' on the cracklin'. I know.
Michelino
12-02-2007, 02:50 PM
Manufacturer is Smithfield Farms. I found their website, but no mention of the cracklins there. Noooo. It's all about the hoity-toity hams, I guess they're too proud to admit that they make something as lowly as <insert purjoritive here> cracklins.
Hoity-toity?
Smithfields are justly famous country hams that compared to most "gourmet" goods are reasonably priced for the quality. The American version of Prosciutto so to speak.
I know this because of a college professor I had long ago... a bonafide Kentucky Hillbilly who worked his way out of poverty into a doctorate in Physics and a position in the Manhattan Project. For reasons that are hard to explain, at least a dozen times each semester, his would interrupt his lectures to us on nuclear physics or quantum mechanics by mentioning Smithfield Hams, which were "the finest Hams you could buy. I'll bet you didn't know that this is because they feed the pigs peanuts". Of course, by the second or third time he told the story, all of us did know why the hams were so great...but as he usually got to the subject of Smithfield Hams via some other funny story we may not have heard yet, no one seemed to mind.
ScoopJohnD
12-02-2007, 04:31 PM
I got nothin but kudos for Smithfield. I went on their site for something and filled in the how did you hear about our product survey those sights have and wrote i like their bacon, next thing I know I get an email thanking me for buying their product and promising coupons. Sure enough, about a week later a letter and a bunch of 50 cent off Smithfield Product coupons arrive.
I'm just sayin'...
You make cracklins, you have a website, then put the cracklins on the website.
Be proud of them.
Imagine the outrage here if someone made softshell crabs but the website only listed shrimps!
Michelino
12-02-2007, 04:59 PM
Imagine the outrage here if someone made softshell crabs but the website only listed shrimps!
Why I'd change sides on the great playoff debate just to get at them basterds