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Homemade Gratons: Cracklins

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2004

Show: The Essence of EmerilEpisode: Cooking With Pork

Rated: 4 stars out of 5Rate itRead users' reviews (4)

  • Cook Time:

    1 hr 0 min

  • Level:

    Difficult

  • Yield:

    about 4 to 5 pounds

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Times:

Prep
30 min
Inactive Prep
--
Cook
1 hr 0 min
Total:
1 hr 30 min
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Ingredients

  • 1 quart hog lard
  • 10 pounds pork fat with skin, cut into 1-inch pieces
  • Salt

Directions

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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Read more Comments & Reviews (4)

Comments & Reviews

  • recipe Homemade Gratons: Cracklins
    Nicole Saint Paul, MN 04-30-2008

    Flag

    Easy

    Rated: 5 stars out of 5
    The trick is the rue. Do not burn. But very worth the effort. Made the house smell yummy! I used polish sausage instead... of andouille and it turned out great.Read more
  • recipe Homemade Gratons: Cracklins
    MARCIE severna park, MD 07-12-2007

    Flag

    Nothing like fresh, hot "gra'taws"

    Rated: 5 stars out of 5
    The only way to eat these southern delicacies is to get 'em fresh and hot and only from somewhere down near da bayou yeah! ... God bless Emeril for trying to teach city folk how to re-create them, but take it from me, you wont find anything even close to the originals anywhere outside the lafayette parish line!Read more
  • recipe Homemade Gratons: Cracklins
    CHERYL Orlando, FL 09-30-2005

    Flag

    The Real Deal

    Rated: 5 stars out of 5
    Thanks for teaching the REAL way it was made when we stayed thin from eating these cuz we had to work hard. If you dont learn... from history....Read more
  • recipe Homemade Gratons: Cracklins
    Anonymous 06-15-2005

    Flag

    Not very easy

    Rated: 1 stars out of 5
    Much easier and cleaner to buy a bag of pork rinds.
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