Homemade Gratons: Cracklins
- 1 quart hog lard
- 10 pounds pork fat with skin cut into 1" pieces
- Salt as needed
Heat the hog lard in a large, deep, heavy pot. Add the pork fat pieces, stirring to prevent sticking. When the cracklins start to float in the oil and are getting brown (this can take a long time), remove with a slotted spoon and drain on paper towels. Season, to taste, with salt. When cool, store in an airtight container.
This recipe yields about 4 to 5 pounds.