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I'm going to attemp cracklin's today and as it is about as much your fault as mine. :wo:  I'm going to be asking for tips and pointers as I go along.  Right now I'm just waiting to start the fire in the state of the art 45-30rusty grille

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As I have already took the step of getting the starter package ready

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I've cubed it down to this size

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Found a couple of these to put it in

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The top of the one I like best

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How am I doing so far and what is my next step/steps in your more than humble opinions.  I've got a young crittter calving at my buds so I'll start the fire and let it start while I'm checking on her. 

Forgot the pic of the full pans :doh2:
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Set them on the fire and the fat will melt down into a liquid  DON'T BURN IT

When it is almost finished you will see some floaters  :laf: those will be your cracklins when they turn a golden
brown they are done.Use a spoon with holes in it to scoop thee cracklins off the top and put them in the lard press and press and then put on a cookie sheet to cool,put a little salt while they are still hot,once they are cool
then dig in.

Now on to the lard we always put it in a can to cool put it will cool in the pots it will just take longer it will set up like crisco once it is cool you can store it in the root cellar basement or where ever


But you will need more then what you have in those 2 pots to make enough for me  :roflmao:

 :roflmao: :roflmao:  Barry's eatin floaters!!!!  :laugh2: :laugh2: :laugh2:


:whew:

Good gahd, my prostate's throbbing, my chest is pounding, and  I can't catch my breath....thinking about the arterys that stuff will be clogging.
Wow :laf:

Make sure we see the end result, never had cracklins.. er crack.. or lins..    :laf:

Well it didn't go too bad.  I it a fire and put the kettle on to boil.
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It started settling in 15 minutes.
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Then the one on the hot end of the fire started cracklin pretty good.
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They all got to this stage.
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Out of the oil/lard
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Two kettles of oil
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Thieving the oil out of the kettle.  First attemp at this Mandy brought out moms plastic little strainer and on the second pour it melted the screen so Ma is going to real happy with me again.
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Excess grease poured on fire sure works as an excellerant.
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What we caught pouring through the improvised screen.
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Two, two lb coffee cans full of lard.  Each one weighs 3 1/2lb
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What they look like back in their kettle's and done.
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And then I did the dishes.
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And while I was at it I gave the dog a meatsicle.
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Gotta admit I don't have a lard press or know what one looks like. :doh2:.  They taste good and I have enough lard to make popcorn for a spell. :yoyo:

A lard press looks alot like a sausage stuffer it just squeezes the excess lard out of the cracklins

"And then I did the dishes", he says.

As we look at a burning box  :roflmao: :roflmao: :roflmao: ROFLMAO! Ahhhhhhh that was good :laf:

You's have invited me up there ya wouldn't have to worry about the press. Of course you would have been one pan shy of them tasty li'l morsels.  They are best right out of the kettle as far as I am concerned.  :eyebrownod: Jimmie

MMmmmmmm!

Jim

I made a big batch of lard last fall.  I don't care much for the cracklins so they got fed to the dogs... 

Quote from: R Buker on April 01, 2009, 09:25:29 AM
I don't care much for the cracklins so they got fed to the dogs... 

:shck:

I've known for years that Buker was two or three bubbles off plumb  :biggrin: Jimmie

Only two or three bubbles off plumb?  Heck, that's almost like a compliment!  HA HA HA

:eyebrownod:  :eyebrownod:   :eyebrownod: