CracklinS

Ingredients

• 40 lb pork fat with skins cut in 1 12-inch cubes
• 3 c water
• 1 12 pinches baking soda
• salt
• oak firewood split small 12 to 18 inches long
• wash pot approximately 2 feet in diameter
• axe handle hickory
• 5 cardboard drink flats
• paper towel
• large perforated spoon or strainer
• a whole bunch of friends
• liquid refreshments optional

Directions

1. Put wash pot on hot fire
2. Pour water into pot
3. Put pork fat into pot
4. The water will all boil out but it keeps the fat from sticking to the pot
5. The pot should be stirred with axe handle every 5 to 10 minutes throughout the cooking
6. Remember keep the fire hot
7. The lard will boil out of the meat during the cooking When the lard covers the meat add the baking soda
8. Dont use very much baking soda or pot will foam over
9. The Cracklins will begin to float and the skins will bubble up
10. It is very important to have a hot fire at this point
11. When the lard stops bubbling and boiling the cracklins are just about done
12. They should be golden brown and the skin should appear puffed up
13. Dip the cracklins out and put them in the paper lined cardboard flats
14. Salt to taste Let them cool about 15 minutes
15. The lard may be saved for frying but check with your doctor first
16. Approximate time required
17. 2 12 hours
18. Serves about 20 to 25