Bird
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When my family rendered lard after a hog killin', the cracklins were saved to later put in cornbread. In fact, we just called it cracklin bread.
Old stew pot restoration
- Thread starter RJJR
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When my family rendered lard after a hog killin', the cracklins were saved to later put in cornbread. In fact, we just called it cracklin bread.
creekbend
Super Star Member
Cracklin Bread.:thumbsup:
SPIKER
Elite Member
I love cast iron cookware like others said the best is using bacon grease fat tallow Crisco for seasoning.
Pam, Olive Oil and most vegetable oil is rather poor for a long term seasoning. Olive Oil is particularly poor due to low burning point which is down in 285 range if I remember right.
I LOVE a good cast iron pan full of corne bread warm sliced with butter and or cold with milk in a bowl
Mark
Pam, Olive Oil and most vegetable oil is rather poor for a long term seasoning. Olive Oil is particularly poor due to low burning point which is down in 285 range if I remember right.
I LOVE a good cast iron pan full of corne bread warm sliced with butter and or cold with milk in a bowl
Mark
oliver28472
Veteran Member
I use peanut oil on mine but would use lard too if I had it. I helped my cousin butcher a couple hogs about 3 weeks ago. Another crew that butchered the day before was making livermush and lard. They were using two huge pots similar to the one in the earlier picture but deeper. They had a wood fire under each and were keeping them stirred so the contents didn't stick to the pot. I asked one of them about a lard press. He said they had so much they didn't fool with a press. Had lard left over from last year. Their grandmother sewed old bedsheets into tubes to stuff the sausage into. They helped us a little too. We're novices at this but are learning and enjoy it. Was amazing to watch one of them take a side and cut the ribs out in just a couple minutes.
Gary Fowler
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When I was working away from home and living in a small camper, I came up with a one skillet (cast iron) meal using a cup of cracklin's, 1/2 cup of cheese, 4-6 oz hamburger meat, jalapeno peppers to taste and mini can of whole kernel corn mixed in with 1 package of yellow cornbread mix and baked. Got my meat, veggies and dairy in one skillet that I could eat from with aid of paper towel and had only one thing to wash up. I needed a 12" skillet to get all the ingredients in and usually had half left for lunch the next day. YUM YUM.