cracklins |
Cracklins are a wonderful byproduct of renderin' lard. Folks don't just up an' make cracklins. When you butcher a hog you cut off the fat an' render it out to make lard.
renderin' lard |
Small pieces of meat are cut as the process continues an' set aside for sausage. Spices will be added an' the sausage may also be hung in the smokehouse.
Smokehouse |
Cracklins
As the lard renderin' process starts, a lard pot is heated up over a fire an' the pieces of hog fat are thrown into the pot. There are three kinds o' fat on a hog; Leaf lard is inside the loins of the hog an' is often processed first an' separate. It is used for bakin' an' tastes the best. Fatback is from between the skin an' muscle and caul fat is inside the belly an' around some of the organs. The fat is liquified as the pieces of fat in the pot heat up. This is stirred constantly with a long wood stir. Sometimes folks used the same stir that they use for apple butter.
apple butter stir |
As the fat was cut, pieces of skin an' meat was left on the fat. This also cooks as the lard is rendered an' becomes a treat called cracklins for them folks that take the time to constantly stir the lard. Y'all don't want the lard to scorch, do you?
The cracklins are dipped out as they begin to float. Most folks put them in a bowl or on some newspaper to cool an' drain. Seasoned with salt an' grabbed up by the handfuls, they quick like
cracklins ready to eat |
Cracklin Bread
Another treat to make with cracklins is cracklin bread! Not just cornbread, but a rich an' wonderful treat durin' hog killin' time.
It is a simple recipe so I won't repeat the basic cornbread recipe.
cracklin bread in skillet |
Mix up the cornbread recipe
Add 1 cup of fresh cracklins - chopped into small pieces.
Add a little extra buttermilk if batter is too thick
Pour into hot skillet an' bake 35 to 40 minutes
Serve with Soup Beans, onions an maybe some greens!
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