Comments on: A Primal Snack More Addictive Than Crack!

By: Red Microwaves

Red Microwaves — Sat, 13 Mar 2010 00:15:37 +0000

Thanks for sharing this group of lesson learned, you have added a few points that I need to go away and consider.

By: gwen

gwen — Thu, 03 Sep 2009 09:58:02 +0000

all the little cajun stores in south Louisiana usually have a batch to sell by the pound..very spicy and addictive..scoop them into little brown bags..served like popcorn..my dad says when they butchered a pig and were gunna eat more than usual they would dip them in vinegar to avoid heart burn

By: Son Of Grok

Son Of Grok — Fri, 07 Aug 2009 19:57:36 +0000

Sofi.. i am trying that ASAP.

By: Sofi

Sofi — Sun, 02 Aug 2009 05:15:39 +0000

I saw a recipe for “fried chicken” made in the oven and they dipped the chicken in mayo and then pork rind and then baked it in the oven. I plan on trying that some day. Sounds good!

By: TrailGrrl

TrailGrrl — Fri, 31 Jul 2009 00:09:16 +0000

I’m now a CRACKHEAD! Cracklin’, that is. I went to pick up some stuff at the farm where I buy my meat and eggs and they had pork crackling. So I decided to try it. I opened the bag and had a few bites while I was waiting for them to put my order together. Man oh man!!! It was heaven! So I got another bag to tide me over until the next visit.

Way way better than Mike Sells pork rinds, for sure!

TrailGrrl

By: lm

lm — Tue, 21 Jul 2009 01:54:27 +0000

THANKS jon w!
I had spent my whole life thinking that they were made up from ONLY skin and could never figure out how they puffed up so big. LOL
I will go try and hunt down some pork fat now….hopefully from my neighborhood Kroger’s.

By: jon w

jon w — Mon, 20 Jul 2009 02:17:01 +0000

this can all be done in the oven or a slow cooker, but I have got best results on the stovetop. get a couple pounds of pork fat, usually will be belly with some skin attached. might even have some nipples or tattoos and such on the skin. whatever. cut it up into about 1-2″ pieces (scissors are great, or at least have the fat chilled or half frozen, to be firm). put it in a big pot, cook over low heat. stir often enough to keep the pieces from gluing to each other and the pot bottom. after a few hours there will be liquid fat, and golden brown pork rinds. generally the longer you go, the more fat is melted out of them, and they will be drier and crispier. go too long and the color gets darker and a burned flavor will develop.

strain out the chicharrones, save the fat in fridge or freezer. depending on the quality of the original fat, the lard will taste more or less porky and can be used in everything from pie crust to frying eggs. and if you did happen to burn it, you will notice it has a lower smoking point, so take it a little easier next time.

as far as my kids know, this is what the word “chips” means great with a little salt, maybe vinegar and a bit of jalapeno or tabasco.

By: Dave, RN

Dave, RN — Sun, 19 Jul 2009 21:31:25 +0000

I take them a lay out one layer on a plate, then sprinkle them VERY lightly with powdered Stevia, then a light dusting of real, Dru-Era cinnamon. Then, heat in the microwave (or toaster oven) until warm. Great with ice tea! What a coincidence that I was eating some when I found this article!

By: Wendy

Wendy — Sun, 19 Jul 2009 19:52:26 +0000

Pork cracklin’ , called scruncheons, is/was a common meal in NL, Canada. Pig skin rendered in its own lard until the fat is absorbed is a consumable in many cultures around the world. I can’t say I find anything appetizing about that, particularly that totally nasty feeling in my mouth after consumption of such grease. Ewww. And this sells in restaurants? My in-laws were big on pork lard. Unfortunately my father-in-law died of heart disease in his early 60’s, not long after my mother-in-law needed emergency by-pass surgery. My partner is interested in living longer than that.

By: Brian

Brian — Sun, 19 Jul 2009 17:59:18 +0000

We always call the crisp skin on pork joints crackling, but the commercial snack-suppliers tend to supply the broken up bits of it under the name of “scratchings”. You can get scratchings in most of the pubs round here. These days even supposedly simple food is so mucked about with by ignorant and unscrupulous manufacturers — yellow dye in smoked haddock; pink dye in farmed salmon; soya oil, sugar and high-fructose corn syrup in “French” dressing, etc., etc. _ad nauseam_ — that I shouldn’t like to answer for what’s in them.

There’s a picture of the back of a packet of here:

http://www.acescratchings.com/scratchings.htm

Do my eyes deceive me or do the words flavour modifier (whatever that is), monosodium glutamate, hydrolysed vegetable protein, autolysed yeast protein, dextrose, and rusk appear there?

I wouldn’t eat these — commercial trash. I *know* Monosodium glutamate is damn dangerous, and I don’t care to eat any of the other additives on principle.

I would eat crackling off a joint like a shot.