Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Boggy

was wondering if you ever fix crackling bread. I had it once about 40 years ago and seem to remember that is was good. for others that don't know what crackling bread is. it is cornbread with the crispy things leftover from trying out leaf lard and mixed into the batter. tom

Yeah Tom, I sure do. Both the regular style corn bread and the hot water style known as hoe cake or corn dogers or journey cake.
Problem is finding good cracklins that haven't been cooked to death. Sometimes find some good chicarrones (cracklins) in the stores that cater to the Mexican trade.
Cracklin bread and a big pot of mustard greens are hard to beat.

BCR

Pumpgun
Cracklin's sure bring back some good old days.
Used to render down our own lard using the inner leaf flaps.
Chop them into bite size pieces and start cooking in the 40 gallon cast iron lard pot over an open fire. We would eat so many cracklins, the next day we were able to [bleep] thru a closed screen door at 10 paces without touching any screen.
Now there is a cholesterol scare so it's factory made Crisco instead of lard for cooking, and cracklings are just a memory!
We don't even scald and scrape the hogs any more, just skin them out like beef or deer or lamb.
I suppose there will be laser hunting guns next!

Tom:

Had some cracklin bread last night. We continue to "kill hogs" just like in the ole days but had gotten away from doing the lard and cracklins for health reasons. But this year I had the time and wanted some cracklins. Instead of getting the lard kettle out I used my fish cooker and did three small batches that turned out to be enough to fill a lard stand about 3/4 full. Made a pretty good pile of cracklins and have been enjoying them. We use the trimmings from the sides that are too fat to use for bacon and has the hide. Good stuff. Also, I fried some catfish in lard last week and everyone thought it was the best fish we have had in a long time. Its a shame that lard is suppose to be so bad for ya because it sure does add to the taste of fish and chicken.

Elwood