Cracklins (Cracklings) /Grattons and Pork Rinds /Baconettes

Step-by-Step Instructions

1. Most Cajuns season to taste with a combination of salt, black pepper and red pepper. Commercial products such as Tony Chachere’s, Slap Yo Momma, Zatarins, Season-All, etc. It is strictly a matter of preference. No magic here. Cracklins and pork rinds have to be seasoned immediately after coming out of the pot. So get those seasonings you want ready.
2. Pork Rinds – Baconettes
3. If you have only the fat (no meat or skin), cut in 1x1 inch squares. To make them fluffier, at the beginning of the cooking process, chill the fat by placing in the refrigerator for at least 30 minutes.
4. Now that the fat has been cut and chilled, you are ready to cook them. Since you are cooking pork rinds/baconettes it is most authentic to use lard, but you may substitute peanut oil or any other frying oil that does not smoke at high temperatures. In your black cast iron pot get several inches of oil very hot (around 350-375°F). Place the fat pieces in the hot oil and deep fry until light and golden brown, about 15-20 minutes. Do not overcook as the pork rind can get hard. Also be careful when placing the fat in the pot as the oil can easily pop due to the cold being placed in the hot oil.
5. Once they are brown, remove from the pot and place on paper towels to drain and immediately season them. Store in an airtight container to preserve freshness.
6. Cracklins /Grattons
7. To make cracklins, the pork meat will be cut with the skin, fat and some meat attached. Old Cajuns generally used ¾ x ¾ inch thick pieces. As you will be cooking with water and letting the cracklins cook in their own grease, make sure that your pot size fits the amount of meat being cooked.
8. Fill your pot with water to one quarter of the depth of the pot. Note this is not one quarter inch, a mistake I had once made. Bring the water to a boil. Place the pork pieces in the water and keep a strong fire going. The water will dissolve the fat and also evaporate leaving the pork pieces to cook in their own melted grease (lard).
9. Fry the pieces at 250°F until light and golden brown, approximately 1 hour per 10 pounds. Set aside to cool. As the cracklins can turn hard it is important not to overcook them. True Cajun cracklins are supposed to be very crunchy and firm to hard in texture. If you do overcook them and they become hard, they will still be edible with the same great flavor just not as easy to chew.
10. If the pork pieces are mainly skin and meat, it would be ok to fry as you would the pork rinds and not have to use the water. The water as mentioned is an important agent used to help melt the fat.
11. After the cracklins have cooled, turn up the burner and heat oil to 400°F. Drop the cracklings into the hot oil, stirring frequently to avoid burning and the skin will pop - approximately 10 minutes. Watch carefully as they can easily burn. As soon as they pop remove the cracklins to paper towels and season with your favorite Cajun seasonings.
12. To preserve the flavor and freshness, store in an airtight container. Glass generally works better and can keep the cracklings fresh up to two to three weeks.