Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Cracklins

theyolksonyou
theyolksonyou Posts: 18,459
in EggHead Forum
After makin bacon I kept the skin. Cut into 1" strips, boiled for 30min to render some fat. Onto the egg @ 250 for about an hour then cranked up to 400 for 45 min. Was planning on cracklin cornbread, but not sure they'll last long enough! Quite tasty.

image
· Share on FacebookShare on Twitter

Comments

  • anton
    anton Posts: 1,813
    I didn't see your post about makin bacon, did you buy some belly? Anyways, cracklins be delicious!!
    :-bd
     Using a MBGE,woo/w stone,livin' in  Hayward California," The Heart Of The Bay "
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    I didn't post the bacon although it turned out much better than my first batch. . The cracklings are gone already. Ate 'em like pork rinds. So much for the cornbread.
    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    Did you take the skin off after the cure? I'm told it's easier but it's still a workout.

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    Little Steven said:
    Did you take the skin off after the cure? I'm told it's easier but it's still a workout.

    Yes, after the cure. I've done it both ways and after is definitely easier. A decent fillet knife and it wasn't too bad. Skinned it while warm after the smoke. Sliced bacon after a day of chillin in the fridge. I'm gonna buy a slicer soon because I'm digging this bacon.
    · Share on FacebookShare on Twitter
  • bud812
    bud812 Posts: 1,869
    Nothin better than makin bacon & eatin cracklins at the same time.   =))

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

    · Share on FacebookShare on Twitter
  • Little Steven
    Little Steven Posts: 28,817
    theyolksonyou said:
    Little Steven said:
    Did you take the skin off after the cure? I'm told it's easier but it's still a workout.

    Yes, after the cure. I've done it both ways and after is definitely easier. A decent fillet knife and it wasn't too bad. Skinned it while warm after the smoke. Sliced bacon after a day of chillin in the fridge. I'm gonna buy a slicer soon because I'm digging this bacon.
    Definitely yes on the slicer man. I spent more than I wanted to but no regrets

    Steve 

    Caledon, ON

     

    · Share on FacebookShare on Twitter
  • stv8r
    stv8r Posts: 1,127
    So which recipe did you end up using this time? Would like to try again myself.


    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    edited December 2014
    Ruhlman's basic cure. Wound up 8 days in the cure flipping every other day. One day soak, one day dry. Hot smoke to 150 IT with one chunk hickory one apple.
    · Share on FacebookShare on Twitter
  • SGH
    SGH Posts: 28,988
    Brother in all seriousness cracklins are something that I can eat by the shovel full. They are one of my all time favorite snacks. Respectfully my friend, for a job well done I offer this:

    image

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    that looks delicious.  how hard is it to keep an egg down at 150?
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • theyolksonyou
    theyolksonyou Posts: 18,459
    @blind99‌ this has morphed into 2 different discussions. The belly that the skin came off of was smoked @ 225 to 150 IT. I skinned the belly after smoking, cut into strips, boiled the strips 30 min, then smoked 1 hr @225 (really about 250 is where it landed) then cranked to 415ish for another 45 min to crisp up.

    next time I will throw some seasoning on them before egg. I was planning on making cornbread, but between me and my red neck wife we ate them all right off the paper towel. :D No regrets, I'll just get some more belly and make more bacon.
    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    theyolksonyou said:
    Ruhlman's basic cure. Wound up 8 days in the cure flipping every other day. One day soak, one day dry. Hot smoke to 150 IT with one chunk hickory one apple.
    my mistake - you said "to 150 IT" but I thought you were smoking at 150 - regardless, it's an awesome looking cook!

    Homer approves:
    image
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter

Categories