So, I was looking for a new take on cornbread and found a recipe that calls for cracklings. I googled it but am still a little confused. Can someone help me?
Reina
Drought ridden High Plains
New Mexico
USA
206 Posts
Posted - Oct 07 2010 : 12:46:52 PM
Hi there!
Morning are you from new mexico?? have you ever had chicharrones? not the ones at the store in a bag. they are chicharrones with the skin so it's fat and skin from the butcher that's been fried twice. I've never had cracklins but we lived in texas for a while and well they are just what we in nm call chicharrones.
*SIGH* santa fe is home for me. wish I was at the fair having some chicharrones right now!!
levisgrammy
True Blue Farmgirl
9399 Posts
Denise
Beavercreek
Ohio
USA
9399 Posts
Posted - Oct 07 2010 : 5:19:41 PM
when they used to butcher their own hogs they would render out the lard and the cracklins would be skimmed off and saved to flavor cornbread or johnnycake.
farmgirl sister#43
O, a trouble's a ton or a trouble's an ounce, Or a trouble is what you make it! And it isn't the fact that you're hurt that counts, But only--how did you take it?
Cracklins are awesome! They are where pork rinds originated from. My grandmother used to render lard and my dad and uncle very much looked forward to the cracklins. And better that than anything fried in Crisco. No trans fats in lard!
Cracklings are good, but are rough on the teeth. If you can get them right after they are cooked, they aren't so hard. Marly
"It's only when we truly know and understand that we have a limited time on earth- and that we have no way of knowing when our time is up- that we will begin to live each day to the fullest, as if it was the only one we had." Elisabeth Kurler-Ross
What are cracklings?
Posted - Oct 07 2010 : 08:07:54 AM
