Homemade cracklins!!!

[@M.OD.21]

He's one of the few reasons that prove social media can be a great thing

[@tunez30]

The very few but yes you are absolutely right

[@zerohours.]

I love watching how people cook on a mass scale like that. Thanks for the great content.

[@noblejennette2101]

This man is an American treasure.

[@godjhaka7376]

Yes for making low vibrational plates

[@a1storey]

@@godjhaka7376 😂😂😂

[@TheGeenat]

😂😂😂😂

[@andaltargren9015]

The man’s a fake accent

[@briain_odonnghaile]

​@@andaltargren9015 no shit Sherlock 😂😂😂

[@johnraymond7569]

This is what KZbin was made for. I'm now binge watching, great recipes, great personality, you make KZbin great again.

[@eriklarson9137]

Oof.

[@DuckiestBoat959]

You're eating too, aren't you?

[@chucksneed5947]

Fat boy

[@ceedee8781]

Yes, short humble videos, the title of the video matches the actual video. Not an egotistical maniac that is for some reason getting views for flexing of the very people who are lifting him up. This is what KZbin was made for. not what is has become

[@jacobshred67]

@@eriklarson9137weirdo

[@markforrester1888]

I remember watching my uncle's hog butchering back in the 50s and a 50 gallon drum with cracklings boiling. Still remember how good they were but I don't think there was any seasoning. Nobody left to tell the tale. Thanks.

[@robertvega3078]

The pork makes its own seasoning basically from the oil and fat so doesn’t need seasoning but he added his because why the hell not lol

[@microneck]

salt is all it needs

[@johnwiz4460]

@@robertvega3078if you’ve had chicharrones without seasoning and then chicharrones with seasoning, you’ll know that the seasoned ones are significantly better tasting. It’s irrefutable

[@NateForTree]

@@robertvega3078 if he wasn’t selling a spice product he’d probably keep ‘em plain no hate tho

[@trying5533]

they did not put that type of seasons on them only salt and maybe a little pepper. (NC area)

[@torta1449]

Every food lover needs a friend like this

[@nepcruz72]

No matter what, my dude is pure legend! Never let me down!

[@erikhansen-ji1gu]

Everything he makes is amazing and it's always from scratch an cooked to perfection

[@stealth42blade]

Down here in Louisiana, this is one of our comfort food. Tasty and addicting. ❤

[@vieuxacadian9455]

Oui ami . gratons est ce bon

[@MiBurnout]

​@@vieuxacadian9455gratons is french? For? Is it pronounced gra tohn?

[@CarlvinMyers-um6wh]

That's what call some good eating.

[@adam-_-923]

This is prime entertainment right here, doood. Watching this is satisfying

[@tegofido]

When we had block parties where i used to live, there was a particular family that would bring out a huge bowl to cook, and they would make the chicharon, and then the carnitas, it was insane, we were all hydrated and mesmerized watching that man continuously stiring the carnitas with the orange slices in there.

[@MACHOMANRANDYSAVAGE2211]

Old ways are the best ways.....

[@TheGoonSquadd]

Stirring the carnitas ?? I’m so confused

[@tegofido]

@@TheGoonSquadd i meant the chicharron. Haha my main intentsion was to ask to StaleCracket to make some carnitas.

[@johnsheridan6452]

The only true carnitas is cooked just like this.. in its own rendered fat, for a day, then served up in a street taco.

[@abby_721]

This is great

[@TorvusVulpes]

This man, his cooking is amazing, simple to follow. Wholesome down home southern cookin. Cajun food is so amazing. Its not just money it's friggin SOUL.

[@toddkennedy7399]

This guy is the real deal and knows his stuff!!! I wish I could cross the border and ride down there to meet him and eat some food with him.

[@DedMan516]

As an Australian that's never eaten proper Southern style American food...I'm missing out by the look of it! Time to cook some of these recipes ya got on here for myself Kracker

[@robertfeeley-6514]

That's a chief cracker you talking too

[@hithere8270]

Save yourself the heart disease mate

[@nathanaelmcmahan872]

I feel for ya. I'm an adventurous eater, but Southern US food is definitely top 5. I'm humble enough to say that proper Korean BBQ is superior to the southern US. If you combine Korean BBQ with an Alabama white sauce...I'm lucky because I'm Appalachian and get to travel. Try making some US biscuits and gravy. I notice people outside the south tend to bake them too long. You just want a golden tan with a soft middle. Biscuits are good with jelly, butter, honey, nut butter, etc. I bet a US biscuit could make Vegemite taste good.

[@IndiaNumberOneCoubtry]

The recipes will result in amazing food, but You gotta come here if you want real southern food. Im from the us, Washington state, and you legitimately can not get southern soul food outside of the deep south. Really makes it worth it when you get down there.

[@chaboiearl4266]

@@nathanaelmcmahan872 I mean you dont have to be humble about an opinion, Korean BBQ isn't "superior" just because you like the flavor of it more lol.

[@matthewglaze5398]

That crunch is so satisfying i waited the whole video just to hear that first bite.

[@patrickvanrinsvelt4466]

There is no doubt that southern food from Louisiana is pure heaven

[@M-ps6ve]

best of luck in learning the English language, r e t a r d

[@patrickvanrinsvelt4466]

@@M-ps6ve Nice. See that the ignorant have shown up. I was raised in Florida. Deep fried gator and catfish. Hunted squirrel and diamondbacks to eat them. Drank Boones Farm. Go away and let the adults talk.

[@zyanidwarfare5634]

Those look and sound amazing, the easy crunch you got at the end there is awesome

[@nono_559]

And I also love the fact that he knew what “chicharrones” were

[@natesofla8891]

Who doeant?

[@RolanStraw]

@@natesofla8891 me

[@potato_duud6166]

@Repent and believe in Jesus Christ and then I said "is money duud"

[@akiotatsuki2621]

@@potato_duud6166 HAHAHAHAHA

[@cecilrhodes2095]

@Repent and believe in Jesus ChristGod bless you

[@ToddMeyers-u2r]

And I also love the fact that he knew what “chicharrones” were. Every food lover needs a friend like this.

[@CarlvinMyers-um6wh]

I never heard that before and I was raised in MS, my grandmother called them cracklins. But hey, I learned something today, thanks and keep cooking brother.👍✌

[@StonerFromThe618]

thats what i call them. i like it the best cuz it sounds cool lol

[@zanebrave9237]

Love to watch the honest cooking and listen to your voice.

[@StephenAndrew777]

Cajun accents make everyone sound completely innocent and wholesome.

[@dweems86]

The intro took me tf out 🤣😭😭 I agree with every word!

[@MiniMugenMan]

Mexican style chicharrones don't usually undergo that second frying. That's very interesting cause they are totally different than traditional American pork rinds/cracklings". Usually a bit more chewy or inconsistent in texture. I've always wondered why that was, and this video seemed to answer my question. Appreciate you Stalecracker!

[@daveweed2765]

Look. I live in SE Louisiana but come from Arkansas. We render lard specifically. In Arkansas we take specific steps to render the fat for lard. So the meat is cut from the fat and more meat. The skin is more skin that fat so it is totally pork skins. He'll my grandma and my aunts used to make cracklin cornbread after a hog kill. Holy shit. The landed up cornbread with actual sweetcorn bits and a lot of meat with bell peppers, jalapeños and onions smothered with any kind of gravy and pan fried potatoes and pinto beans. Then a bonus. Fried corn on the cob. When you got full then for desert? Cracklin cornbread. Minus the gravy and sides. He'll without gravy it's so greasy good. One thing for sure. You would not have any constipation the next morning. But he'll my grandma could make the perfect hamburgers in a cast iron skillet. Her secret? Bacon grease from a coffee can always by her stove. BTW. She made somebody ass tortillas either flour or corn and flat bread.

[@Cludensyo]

I've seen people do it when making fish and chips or just fries. It's just a good deep frying technique I think.

[@dallasgonzales7917]

60s? @@daveweed2765

[@AntilleanConfederation]

Double frying make it more crunchy

[@moog730]

“Musta been drinking too much”😂😂

[@rustyshackleford1908]

Stalekracker always coming through with top notch cooking content with great life advice Thank you! Blessings to you and your's!

[@deweywallace6314]

When we butchered hogs as a kid, those fresh cracklins were still the best thing I have ever tasted. I miss those things so much!

[@cajun8161]

Growing up when we butchered we used a black iron cauldron. We started with water in the pot and a fire under it. The first round we cooked until all the water evaporated and we were left with lard. Sometimes we did 7 or 8 batches in a row. My grandmother used the lard to make soap.

[@ConfedVet]

I remember the lye soap days made with ashes in a cauldron.

[@Menaceblue3]

If I have a big plastic container of pork or beef fat, can I make hand soap with it?

[@cajun8161]

@@Menaceblue3 my grandmother made bar soap no idea how to make hand soap. Lard mixed with lye hardens.

[@45beetle]

My grandma always loved crackling cornbread it is awesome

[@MiBurnout]

Crackling cornbread? Please explain further 😢

[@MFBURNS7909]

Yes,we take our chicharons seriously. Also since you mentioned Cheech n Chong...Cheech got his nickname from Chicharons 😂

[@GeorgeVenturi]

ChichaRRones with 2 Rs

[@skii8764]

😂😂😂😂🤣🤣🤣

[@MFBURNS7909]

@@GeorgeVenturi Auto correct

[@SleepyJ98]

@@GeorgeVenturi hard r

[@6lu5ky86]

Oh man, thanks for this!! I'm looking forward to throwing some of these into cornbread. I love bein' a southerner!

[@stevenfrost6441]

I remember my grand-pappy telling me how he always looked forward to hog killing time because his daddy would make cracklins after the bacon and pork chops got put up! The way he described it is EXACTLY as Kracker is showing here! 👍🔥💲

[@The85F0X]

I’m from south east Texas right near the Louisiana boarder and this is how we do it down here.

[@shadowexecutive3243]

As soon as it got cold my grandfather use to say it was hog killing time 🤣

[@TommyGuy1111]

My favourite part was when your grand-pappy said "It's hog killin time" and hog killed all over those hogs

[@z-z-z-z]

@@The85F0X - i'm from northeast texas; it's BEAVER killin' time...this is how we do it up here... \.......sniff, kill BEAVER...........

[@derekcosette8583]

Yes exactly the same process but you need to press the lard out of those pork rines

[@tamasmihaly1]

"I'm at a loss for words". So touching how this masterpiece got him so emotional. I'm more of a chicken-skin man but this channel is Grade "A".

[@user-Strike]

This man should be a National Treasure 🙌💯🔥🔥🔥

[@jimbosavage]

What I love about this guy is he gives me a glimpse of Cajun culture. It's not something that's very well known by most Americans let alone the rest of the world.

[@M-ps6ve]

make the difficult but necessary decision to wrap up your stay here on earth

[@micahhittinger6083]

Very cool video! I had no idea it took so long to make cracklins. Those looked and sounded awesome!😎

[@TheNakedeyes78]

Damn! I love me some chicharrones 😮 I love this guy too he is super dope! Shout out Straight from Miami, Florida! ❤😂

[@DiscoMood]

Kracker is the most amazing Cajun that I've ever seen on any media. I grew up with Justin Wilson and John Folse and Paul Pruhomme. This guy is straight up Ole Skool. The best.

[@alexbordelon14]

He learned a lot from Justin Wilson when they were neighbors!

[@terrym681]

Hard to believe he's a state trooper

[@team-g.f.9040]

Tried to not miss an episode of Justin Wilson. Loved when he measured spices in his hand and was dead on it every time. That takes many hours in a kitchen.

[@lainniedaley7318]

"I guarantee!"

[@lisawynn4905]

Oooooh ! Those old legends took me back!. I used to love watching them

[@danielgrala7538]

The Kracker-isms are honestly the best, the “look at the fat, that’s money dude deep!” Got me😂😂

[@jamiehartnett3951]

Wish I could eat some!! Looks delicious 😋

[@masonbaker3505]

Watching these videos always make me hungry. If I could have any body as my personal chef for the rest of my life, it’d be this guy right here.

[@M-ps6ve]

best of luck in learning how to spell, r e t a r d

[@masonbaker3505]

@@M-ps6ve why do you have to be such an a**hole for no reason?

[@shaylamcbride1370]

My mom mom (rest in heaven🩷) would of loved this and it's freshly made too🙌 yummers!!😊

[@woolotti.]

Yummers?

[@trinsit]

I like this guy's energy. Wish I could try the food.

[@MyTardisGoWhoosh]

I'm going to be this dude for Halloween next year.

[@MrKelly-oc5kq]

Yummy Yummy, there is nothing better than pork rinds and natty, love your work brother, cook on.

[@Tony-bv7gz]

Best recipe yet. Simple but so tasty

[@tinaaguilar1259]

I love it you a crazy Cajun man I love cracklins thanks for the video.

[@pastogzz7167]

Love this dude energy mane ❤

[@scottcraft1000]

This guy needs a cable show! What a awesome personality

[@saskatechewan7568]

FULLY AGREEE

[@NPClownumber81googolplex]

People still respect cable?

[@retaphin8347]

he needs to answer to his crimes first. Dude is a huge shit head

[@davidjtravers]

@@NPClownumber81googolplex how do most people get internet?

[@1krr_x]

@@NPClownumber81googolplex CABLES FOR BOOMERS

[@grimmy_yt5847]

I AM SO AMAZED RIGHT NOW!!! LOOKS VERY YUMMY 😋

[@NewDawn4U]

My best memories are of my uncles cooking outside. Jerk chicken, curry goat, Manish Water (soup) , Jamaican style.... love country life!!!

[@Bsan_the_viddiot]

He said chicharrones perfectly. Good stuff.

[@ToddMontague-vr1wy]

I love your passion. Thanks, Dude, for sharin'!!!

[@bobprobert353]

I have never seen food mixed with a spade before, this guy is ace!

[@scottfabre239]

We use that for Jambalaya, Gumbo, that is when it is a large amount that you are cooking, also use them when boiling crawfish, crabs, and shrimp. For the seafood boils you can use them make of wood,but the best by far is the ones made of stainless steel!

[@asueft]

Taking pride in doing something RIGHT, a rare breed nowadays. ☝️😎👍

[@batmanandrobinhoodsoysauce274]

This and a cold beer is gold!

[@JacksonDunnoKnows]

So much better than store bought! Keep the good stuff a coming!

[@gradybrowning3976]

I’m so amazed Cracker knows so many Old School recipes and cooking.

[@Mrree250]

He’s a bayou boi, probably made a gumbo out your uncle that mysteriously disappeared

[@Volytyr]

He said his neighbor was Justin Wilson years ago.

[@freqnlodown]

@@Volytyr I remember him saying that. I'm 52 and Justin Wilson was on our TV when I was young.

[@rapinbatches]

He learned from his paw paw. Same as I did. Thats how we do it in south Louisiana. Honor our ancestors by upholding tradition. My paw paw passed away, I didn't inherited a bunch of money. Know what I got, his cast iron Jambalaya pot thats about 100yrs old. I use his same recipe exactly. Can't be them old school recipes.

[@Volytyr]

@@freqnlodown yeah I was a small kid when he was on TV. I guarantee!

[@naynaygallegos]

Love it I love listening to you

[@skeetermcswagger0U812]

There was a Cajun guy I used to watch with my dad when I was growing up in Virginia and this guy reminds me of him just with a little bit more spark, and a little bit more spice!! ( I gotta tell you the truth though....the 1st couple of times I saw him a few years ago I thought the cheese had slid off his cracker, but I tell you what..... he knows his stuff and puts in the hours to make it POP!!)

[@williamlanier9]

Probably was Justin Wilson.

[@Prophecynut]

Cheese slid off his cracker? 😆. Can i borrow that?

[@skeetermcswagger0U812]

@@Prophecynut Be my guest, I got it from Bill Dodge on 'The Green Mile'.........😉👍

[@1.2.1.0.R.I.O]

This always comes back every few months. I always watch.

[@Keymstr0]

Damn, this dish is called torresmo back in Brazil, and it's cooked EXACLTY like you did there, step by step, I'm astonished we have this connection. The only difference is that we marinate the fat into some seasonings before start cooking.

[@TheGeenat]

I’d be curious to know if that made a difference

[@Keymstr0]

@@TheGeenat It makes a difference into the taste, of course, we use garlic and salt on the marinade. Some areas of my state it's just salt, that's how I know it makes a difference.

[@jasonnorton9604]

Love watching this man cook! Everything he does is fiyahhhhhhh 🔥 🍻

[@josephshaneferguson6561]

even running over other boaters at night ,sad thing hes a member of law enforcement

[@joeperkins4309]

@@josephshaneferguson6561 I was going to inform them of that. Glad they caught his coward ass!

[@mr.moistly1633]

@@josephshaneferguson6561 he was a passenger you twit.

[@kirkrinker6509]

You are freaken hysterical!!! I'll be back!!!

[@charlestatum6825]

Another 🔥video love watching you bro 💯 everything you make looks like "MONEY DUDE"!

[@Purupurupi]

yummy!! Looks good

[@martinthemillwright]

My dad made us yummy crackling but this is on another level! Thank you for sharing!

[@espio23ify]

The grease shooting out of the word "Dude!" in the shovel has really got me

[@TigerKing77]

Got to give you props on your commitment and dedication drinking 8 hours is no small feat. Pig cracklin looks damn fine too dude.

[@ShadeGuardian]

Underrated comment 🤣🤣

[@vannlo355]

I was looking for this comment, I thought the same thing. This man is a beast

[@TigerKing77]

@@vannlo355 DUDE...... Stalekacker is Natty light beast for sure.

[@goodlove7732]

Dude the way you talk you bring me back to when I was living in thibodaux I love them down the baya folk great people to be around and thought me a whole lot I love your videos bro and I just subscribe like 2 days ago keep them coming man damn I miss being in the country

[@benjaminfranklin4706]

Bruh got me when he said chicharrones 😂😎🤙🇲🇽

[@raymondhowardjr.7664]

How do you cook your red beans and rice i love you your show you are so good dude 😎😎.

[@shannonlambert8826]

I’m from sorrento and always went to the Boucherie, and always wanted to learn how to cook cracklings but never learned . I love eating them but like you said they gonna break your teeth . I’m gonna have to get me a butt load of Miller lite and try your way . Thanks for all you do kracker !!!

[@Brianlives707]

I broke 2 teeth eating em 😅

[@S1apShoes]

It's amazing that this was considered poor man's food back in the day. Way back when, the fact that some poor as dirt farmer or slave got a hold of some pork fat back and thought of a way to render it down into a tasty treat is truly a testament to human ingenuity.

[@koliomihailov1226]

we make it in bulgaria too. so delitious. 🎉❤

[@hawaiianrussian1047]

I just bought two step seasoning from Walmart and highly recommended!!

[@biancabonilla4534]

I was finally able to find the original cause I sure as hell can’t handle the FIYAHH version. I used it as my dry brine for my fried turkey this year and it was money dude 😂😂😂😂

[@hawaiianrussian1047]

@@biancabonilla4534 yea used the two step fire on my eggs in the morning and love it lol

[@imtrying2717]

“I love the way you jiggle jiggle” this man is a nut😂😂😂

[@bogard84]

I love this guy. He legit reminds me of Greg Valentine lol

[@cnam1258]

Hahaha

[@eezyclsmooth9035]

I have been eating these for many years. Until now, I never had a clue on how they were actually made and most of all, I NEVER knew Why they were called "Cracklins"! You learn some things on this channel!

[@susanmorris5423]

This guy is awesome! Now this is entertainment!

[@kevinlewis3029]

My mouth is watering, we have something similar in the UK called Pork Scratchings that you buy in supermarkets. The only thing is they are hard as hell so I'm always worried I'm going to break my teeth. Yours look amazing, crunchy but soft. it's a shame KZbin doesn't give us a smell of what your cooking. Good job mate 👍

[@13mrjim]

This video has been one of the best things I’ve ever seen. Thank the lard!

[@ShowmesumChris]

This dude is a great chef and character! New sub and fan! Keep it up dooood!

[@M.OD.21]

4:10 😂😂😂😂 I loves the way u jiggle jiggle

[@jacoba.gattenby6309]

Never cared much for cracklins but this homemade version looks amazing

[@twosuns7377]

that's money dude ,,,new subscriber and fan here , greetings from Toronto Canada, love that ole cajun french accent you got brother.

[@DerekL2005]

Funny that he mentioned that because I did crack my tooth on a pork rind before lol

[@murphyking79]

I'd LOVE to hang out with this guy for just 1 week! I could learn soo much!!

[@00nutt]

Nothing better than a fresh cracklin!!!!

[@josedelgadillo9686]

The 5th hour is gonna be the great hour dudes the 6th hour is straight money dude, love this guy

[@MrHistoryfreak]

Cracklings are one of my favorite food it's so sad that when you live in the suburb you can't really find them in a neighborhood market or anything because they only have the bag one. The best places I know to get them is from Mexican stores because they make them fresh and they're so good. I was raised by my mom who is Mexican and I enjoyed eating cracklings in many things including just with a tortilla with a little bit of hot sauce as a taco or putting some in beans and eating them and also cooking then in salsa. If you ever decide to make a another batch of cracklings add some citrus peel like lime oranges the flavor of the cracklin get that citrus smell and taste that it enhances any seasoning added to the cracklin. Save that Lard the flavor is so good

[@TheLimedew]

Ayo Some of thems in just a tortilla is all you need sometimes! Throw em in a burrito or top off a taco with some just for the crunch too.

[@bensoncheung2801]

Does the stuff Costco sells in a red chip bag measure up to the real stuff?

[@Fig1942]

What i would give to taste one of those. My daddy use to cook cracklin cornbread when i was a little girl. I remember how delicious I thought it was in East Tennessee. ❤❤❤

[@armyaj]

my coworker just mentioned this today and i was like you mean chicahron or pork rhinds? and he goes "no cracklins" and they're all the same thing just different names lmao. Also looks fantastic love it. Cool to see it prepared differently than in a caja china or an oven

[@miket2951]

chicahron or pork rhinds is just the skins of the pig , cracklin is the belly cut up

[@forgidendrogo]

@@miket2951 The chicharrones can be with fat or belly too

[@RyghteousKill]

"The 6th hour has come" 😂 I dont think i made one meal that I've watched on here. But this dude is classically hilarious lol. LOVE THE CHANNEL !!!

[@_MrNealey33]

Fatback, also called “lardon” in Cajun country, is mostly fat with a little bit of skin and resembles a savory, dense cube when cooked properly. Cracklin sits somewhere in between the two and is characterized by a balance between fat and skin. Wish I could get a handful lol

[@altruism8193]

Sounds tasty but also something I could only guilt myself into eating once a year lol

[@ianthompson2802]

Throw some ranch on that and the midwest will go crazy for it lmao

[@babbapappa1]

Not sure how I found this channel but glad I have 😂 Here in the UK we call them pork scratchings and those ones look delicious 👌🍺

[@_JoeMomma]

I love the sounds he makes when he chops up stuff haha

[@IL0909]

This man is a gift to humanity

[@V9bct7]

this man is a national treasure

[@M-ps6ve]

make the difficult but necessary decision to wrap up your stay here on earth

[@kennethdavis459]

Great job looks great

[@ogadlogadl490]

How many propane tanks you think he went thru in 8 hrs!?

[@jmpsthrufyre]

1/8th as as many hydrators/beeas

[@jadenbyrns783]

2 maybe three best guess I have never done something like that

[@tonymarselle8812]

He could run it all day off a seven gallon tank I bet.