Cracklins?

DMW

So just thinking here, I'm going to end up with some ideal candidates for cracklins when I cut the skin off the belly of my bacon tomorrow. I have never had cracklins, would like to try. Any thoughts on how? Do I need to fry, or is there a way to do it on the egg?

jlsm

You could do it in the egg. I would guess 350*. Do it in a CI skillet.

The Cen-Tex Smoker

We do them all the time at 275 in the oven. We do it mainly to render the fat for cooking and we give the cracklins to the dog as treats.

The Cen-Tex Smoker

We Don't do it in the egg because we want super clean rendered lard. We bake with it so we don't want any smoke on it. You can do anything in your egg that you can do in an oven if you don't mind the extra smoke flavor you get.