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After I posted on the blog about making my first batch of lard, I had several comments about the wonders of cornbread with cracklins. I saved the cracklins in the freezer because I didn't have any need for them right away, but I've got a big pot of beans on the stove and I'm going to make cornbread tonight so I was thinking…. Cornbread with cracklins!
However, I have no idea what people are talking about. Just how do you fix cornbread with cracklins? What do you DO with the cracklins? Help. I need to partake of this bountiful fried fat delight. 
2:14 pm
December 28, 2008
OfflineWell, since they are YOUR cracklins, you can do anything you want with them!! 
Seriously, pretty sure you just add them in with everything else. I would be inclined to count them as part of the volume for fat in the recipe, though. And I'd mush them up a bit if they are of any size at all. (Like so there aren't any chunks much larger than about 1/4 square, give or take.)
Have never had cracklins to use myself, but have had cornbread with cracklins. They are good, but I wouldn't want too many of them in the cornbread. But that's just me. Still, I'd suggest flavoring rather than main ingredient.
3:45 pm
October 30, 2009
Offline11:30 am
December 7, 2009
OfflineThis sounds divine! I can't wait to render lard and get some cracklins!
I have a question about using reserved bacon grease. How long can it keep in the frig before going bad?
12:11 pm
February 10, 2009
OfflineI have a call in to a nearby meat processor/butcher for some pork fat. I asked them to save back some of the kidney and belly fat for the next order, but for now I'm going to go take pot luck on whatever they have on hand. They're just a few streets away from the feed mill and I need some chicken feed, so I'll make a combined trip!
I just love it when a plan comes together!
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