(800) 853-2651
SHOP NOW

Hog eaten. yumm.

L

Lou from Wi.

Well-known Member
I was talkin with my son about Craklins. skinin hogs and rendering down the skin and fat. Havn't found any local source for cracklins. Do you guys make em? Pork rinds packaged don't cut the mustard. Like eatin fried cardboard(havn;t done that )cooked in grease. JMHO LOU.
 
Cracklins are what gets strained out when rendering lard. It's like small pieces of meat within the fat. Pork rinds are just what it says. It's pieces of hog hide cut into bite size pieces and fried. Any one who renders lard makes cracklins. Just some folks don't know what they are so they toss 'em.
 
Lou, now deceased friend used to butcher at least 1 hog per year and kept us supplied with lard, cracklins/rinds. You're right, all were delicious! Thanks for the memory jog, hadn't thought about him for awhile as his kin sold out and moved off.
 
Thanks, Dan - I"ve only helped butcherand render a couple of hogs.
Wasn"t there also "chitlins" made from frying the innards?
 
(quoted from post at 15:14:40 10/04/13) Thanks, Dan - I"ve only helped butcherand render a couple of hogs.
Wasn"t there also "chitlins" made from frying the innards?
Click to expand...
lliniJohn, That's correct, chitlins or chitterlings are made from the intestine of hogs. To prepare them, one finds a stout dog fennel stem. You then thread the innards onto the dog fennel stem, next you pull the intestine off the fennel stem, turning the intestines inside out. This allows you to scrape off anything left inside. Then wash them off and get a pot of water boiling. The rest is pretty simple...you just boil the cr*p out of them. :wink:. Then they are ready for frying.
 
Thanks, Tim!
My ancestors used to butcher hogs, make sausage, cure the hams, shoulders, and bacon, render the lard & use the "cracklins" & "chitlins" (as I remember it pronounced) cooked into corn bread, make head cheese and souse meat, and pickled the feet to later cook in a pot of stew or white beans.
About the only thing they didn"t do, but I"ve seen elsewhere, was make blood sausage. To each their own, and suppose we"d all eat about everything when hungry enuff.

Guess that"s where "using everything except the squeal" came from.
 
You must log in or register to reply here.
Tractor Parts Tractor Manuals

We sell tractor parts! We have the parts you need to repair your tractor - the right parts. Our low prices and years of research make us your best choice when you need parts. Shop Online Today.

Copyright © 1997-2024 Yesterday's Tractor Co.

All Rights Reserved. Reproduction of any part of this website, including design and content, without written permission is strictly prohibited. Trade Marks and Trade Names contained and used in this Website are those of others, and are used in this Website in a descriptive sense to refer to the products of others. Use of this Web site constitutes acceptance of our User Agreement and Privacy Policy TRADEMARK DISCLAIMER: Tradenames and Trademarks referred to within Yesterday's Tractor Co. products and within the Yesterday's Tractor Co. websites are the property of their respective trademark holders. None of these trademark holders are affiliated with Yesterday's Tractor Co., our products, or our website nor are we sponsored by them. John Deere and its logos are the registered trademarks of the John Deere Corporation. Agco, Agco Allis, White, Massey Ferguson and their logos are the registered trademarks of AGCO Corporation. Case, Case-IH, Farmall, International Harvester, New Holland and their logos are registered trademarks of CNH Global N.V.

Yesterday's Tractors - Antique Tractor Headquarters
Website Accessibility Policy

Back
Top