Yall got some recipes for cracklin?

Mine turned out good, but, it was my first time so take it this for what it's worth.

I heated my oil to where the meat would just do a slow roll fry. I used lard that I bought at Best Stop. I dropped the meat in and let it cook for about an hour. The color tells you more than anything. I waited till they were a golden brown. I pulled them out and set them aside and turned my heat up to high. Once the oil got good and hot, I spritzed the cracklins with water and dropped them back in for just a couple of minutes (till the meat blistered). I pulled them out, dusted them with brown sugar and plenty of Tony's.


They didn't last very long. I cooked 5 pounds in a 16 quart dutch oven using a gallon of lard.