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Message
Gratons/cracklin/chicharonnes...
Posted on 3/7/26 at 9:37 am
Posted on 3/7/26 at 9:37 am
Guys,
I normally make my cracklin with pork belly and its an all day thing. The bayou does it, as far as my family, with just the skins.... i want to try to do it with some meat our how the prairie cajuns do it out west. What meat is normally uses? Ive got a few extra boston butts from deer season that seem extra fatty that I want to try. Not sure if that'll work. Any thoughts? Or is this more for the OB?
I normally make my cracklin with pork belly and its an all day thing. The bayou does it, as far as my family, with just the skins.... i want to try to do it with some meat our how the prairie cajuns do it out west. What meat is normally uses? Ive got a few extra boston butts from deer season that seem extra fatty that I want to try. Not sure if that'll work. Any thoughts? Or is this more for the OB?
1
Posted on 3/7/26 at 10:28 am to Dtbtiger
The best cracklins in my opinion are the "Pointe Coupee style," made with sliced hog jowl.
Posted on 3/7/26 at 11:33 am to Btrtigerfan
quote:
The best cracklins in my opinion are the "Pointe Coupee style," made with sliced hog jowl.
I agree with this. We grew up getting them from Labatut's. Pork belly crackins are good but don't stack up
This post was edited on 3/7/26 at 2:14 pm
Posted on 3/7/26 at 12:51 pm to sleepytime
quote:
grew up getting them from Labatut's.
Same here. They are getting harder and harder to find.
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