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Cracklins?

DMWDMW Posts: 12,161
in EggHead Forum
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?
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Comments

  • jlsmjlsm Posts: 980
    You could do it in the egg. I would guess 350*. Do it in a CI skillet.
    *******
    Owner of a large and a beloved mini in Philadelphia
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,339
    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.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,339
    We Don't do it in the egg because we want super clean rendered lard. We bake with it so we don't want any smoke on it. You can do anything in your egg that you can do in an oven if you don't mind the extra smoke flavor you get.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
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