Cracklin'S

• 40 lb. pork fat with skins, cut in 1 1/2-inch cubes
• 3 c. water
• 1 1/2 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)

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. Don't use very much baking soda or pot will foam over.
9. The Cracklin's 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 cracklin's are just about done.
12. They should be golden brown and the skin should appear puffed up.
13. Dip the cracklin's 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 1/2 hours.
18. Serves about 20 to 25.

pork, water, baking soda, salt, firewood, wash, handle, flats, paper, friends, liquid

Taken from www.cookbooks.com/Recipe-Details.aspx?id=264086 (may not work)