Cooked some cracklins the other day for the Astros game.

can't beat home made

oh heck ya!

They're artery clogging heart stoppers but dang I love those things. They look great.

Rub some dirt on them for flavor, that will clean the arteries.

I grew up on cracklin. Looks great

At the time the pic was taken I was about to take them out and bring the grease up to 370deg and throw'em back in to make them blister.

Pork rinds?

Yes, but much better. I had to stay in New Iberia for a few weeks years ago to over see the airplane getting painted. Boudain and cracklings were the best around there.

Well if you ever pass through Roanoke Louisiana be sure to stop at Peto's truck stop off I-10 and try there seasoned cracklins. Roanoke is East Of Welsh and West of Jennings. Roanoke is a very small place not even a town and Peto's is on the North side of I-10, next to a crawfish exchange market behind some Live Oaks, kinda hard to see from I-10 if your not looking.

Makes me want some Billy's cracklings and boudain

Peto's best IMO.....

Please explain how you made these. I can't find any in the stores that are worth eating.

I had some tacos that were made by frying cracklings, then soaking them in hot sauce until they became soft again, then shook the sauce off, topped with lettuce and cheese. Man those were good

1) Throw your cracklins in a pot. 2) Pour grease up to mid level or a hair more of the cracklins. 3) Start your fire. 4) Monitor your temp and try not to let it get above 320. 5) Stir the hell out em, you have to babysit and stir. 6) When they start getting good color and stop shrinking turn off the fire and take them out. 7) Put the cracklins in the freezer for about 30 minutes. 8) Start fire and bring grease to 370. 9) Throw the cracklins in the grease and stir bringing them out of the grease each stroke and you hear them start popping, you should notice the skins start to blister. 10) When the blistering stops take them out and season. 11) Get a cold beer and eat.

I'm pretty sure this is called chicharrones. Kind of a soggy pork rind that has all sorts of heaven infused into it lol

Theres a place like that in Bossier City, too. They sell them by the pound, and I thought the price was way high until I started eating them. Then I bought some more.

Love 'em!

There expensive cooked because you only yield 1/4 of weight after you cook them, so your loosing 75% from raw to cooked.