I got bored today and cooked up some.Here is how they came out.Not bad for my first time.Yea right.

man, them things look good enough to eat right off the picture, Marcus.

Making me hungry!!

Looks good! Headed to BR Feb 2nd gonna stop at Dons going and coming for cracklins, boudin, and a sunkist or Lite.

MMMmmmmmm Cracklinnnnn ! I can't remember the last time I ate some, I missed out at Caddo last year, heard Ben whipped up a small batch. ya snooze, ya loose I guess.

damn I love me some cracklin's

How 'bout a step by step set of instructions for somebody wanting to take a stab at it???

I need cooking instructions and a seasoning recipe....


PLEEEEZ

I tried... Came out tasting good,but you could not eat them.As you chewed it would get bigger and bigger.No go for me.

5 pounds of belly fat cut into 2 in pieces.
1 cup of water
large castiron pot.( has to be castiron)
salt or tony's

Put fat and water in pot and start on medium heat. As the fat melts the water will become cloudy.Just keep stirring them,in time the water will evoprate and the greese will form that they will cook in.This is the time to pay real close attetion as they will tend to stick.Lower your fire and keep stirring until they turn golden brown.After they are done take them out and put them aside to cool.Next get a spray bottle of water and spritz them(do not soak them).Last turn the fire up to high and let the greese get very hot and drop them into the greese until the skin crackles.Take them out and put salt or tony's on them.

StumpGrinders showed me how ...... I copyed him and done fine.

I shall try Bennellis way ..... it do sound good !!!

I thank that one of the biggest thang is ....... You gots to git the rite Cutt !!!!

Marcus ~ You type "Belly" meat ??? Can you also use the "Neck" meat ??

look just like my granddads......little hot sause bet they were just right.

I never did the last step.Meat and fat was good.Sold the skin to the pet store.Chew toys for chiwawas.

As long as your butt don't hurt the next morning

If your butt was hurtin would you tell anybody???

Did any of the LA guys watch Mike Lane's Sportsmans Paradise this wekend? They had a cooking segment with a dude making cracklins. I was wondering if he knew what he was doing. It seems like he did since he was talking about winning cracklin cooking contests. At the end, he put ice in the grease to make it sizzle right before he put them back in.

tell me where you got that cook pot and burner set up

Somebody post up "the other way" to make them



Also,

How many pounds of cracklins does ten pounds of meat/fat net you?