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Homemade Gratons: Cracklins
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1 quart hog lard
10 pounds pork fat with skin, cut into 1-inch pieces
Salt
Heat the hog lard in a large, deep, heavy pot. Add the pork fat pieces, stirring to prevent sticking. When the cracklins start to float in the oil and are getting brown (this can take a long time), remove with a slotted spoon and drain on paper towels. Season, to taste, with salt. When cool, store in an airtight container.
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Other Recipes from this Episode
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