How To Make Chicharrones (Cracklings)

[@joeyguidry1231]

I live in South Louisiana, I make my own cracklins. I have a 25 gallon kettle & cook up to 50# of cracklins @ one time. Takes aout 4-5 hrs. for the hole process. I pop them until they blister, & are very light in color. We have had parties & made up to 200#. Sa Say Bon! Down in Kajun country

[@ahsbeast95]

How do you make them nice and crispy big dawg?? I need the tips

[@jamieclark4812]

I love you ebrp rep

[@angelicramirez8098]

they are fabulous if you add lime and hot sauce! try them like that, you will love them!

[@ivoryfyall4231]

Yesss Yesss Yesss 👍🏾👍🏾🤷🏾‍♀️👍🏾😂😂

[@jamesarmstrong6008]

When I was a young kid, I got to help making real chicarrones, the old fashioned way in a cast iron boiling pot. Done in the Fall of the year when helping to butcher hogs. The rendered out lard was used to make lye soap. Lots of memories of doing that.

[@hernancortez5392]

Made these today per your instructions. Came out great. Used a Dutch oven to boil/fry. thanks for a great video!

[@wilkinsbrito5168]

Sorry my guy, all my Dominicans are laughing lol

[@oscarmontoya8769]

And Mexican s

[@wilkinsbrito5168]

@@oscarmontoya8769 word SA jajajaja

[@chaunybuck6065]

Every Latino/Latina from all corners of the earth 🌎 are laughing @ him......oops, i mean with him rn🤷🏻‍♀️

[@U4Eye]

This is hilarious! You obviously don't know what you're doing 😂 but at least you're trying😂.. my Mexican friends and Cooks had a great laugh today thank you so much😂

[@johnzapata3511]

This video was a disaster 🤣🤣🤣

[@jrock28]

😂😂😂😂

[@sarena22ify]

I'm Portuguese and shaking my head...that is not how you make it that's how you ruin a pot

[@jerahflore2866]

gotta fill up the pot up w oil after the water dries up. I'm mexican born and live in Chicago and even I know that and never cooked cracklings before lol

[@srclisrcli9530]

No, No, No. Just about everything wrong.

[@AA-tc5if]

Sorry Jack this is far from chicharrones...Mexican here so trust me

[@redphoenix7655]

They look good and for sure going to try this out. I know yeah should not be eating this but once in a while will not hurt. Thanks for another great video.

[@saraortiz3160]

No way! Wrong, guy. I guess you need to be Hispanic puerto rican or Dominican.

[@tonichef5501]

este es miearda

[@mrbelmont4602]

So you pretty much boil it until the water disappears. Do you boil it in higher low temperature? Also do you think it would hurt to add a little more lard at the end process?

[@fionapo5010]

2:17 Thank me people

[@riddlegunnermanuel6503]

For a 1min ..I thought it was gabriel iglesias

[@hbravoman]

I thought the same thing! Chicharones with Fluffy!

[@lunada9784]

Sorry but that's not how you make chicharrones.

[@Mrs.VonChin]

So how do you make it?

[@Destiny-Kooki]

i know right wtf was he doing

[@legalvices]

1. Boil fresh pigskin for one hour 2. Put in a dehydrator and dehydrate for about 24 hours until hard. 3. Heat oil until it bubbles when you put in a wooden toothpick. Drop pieces in the hot oil. Wait until it floats. Flip over and continue to boil for about 30 seconds. Until very lightly golden brown. 4. Drain pieces and put into a mixing bowl. Salt and season immediately. Repeat steps 3 and 4 until all pieces are cooked. 5. Wait for it to cool. Eat.

[@lunada9784]

@@legalvices is not the way i been doing for the past 20 years, i do it the Mexican way.

[@legalvices]

Roquera Lover mexican way uses the meat too? But I am sure even the Mexican way is not HIS way. Hah

[@TomMargrave]

I saw the other day i saw chicken cracklings in a 4 oz bag. Never seen that before.

[@riahrey3413]

Im watching this while eating chicharrones😏

[@billlong666]

Love the idea of splatter guard, ready to try them

[@gracielee4561]

Oh my goodness! I love cracklins and those look delicious!

[@bzt79c1]

He says I NEVER made it. me neither, so why the hell do i need U?

[@Zestypanda]

bzt79c1 are you high?

[@stopit9280]

@@Zestypanda I think he is lol. Or just flat out dumb.

[@000gregg000]

Is this satire?

[@thejjsfam7473]

I’m eating some right now

[@truan007]

nice my fire alarm when off lol but taste so good thanks

[@TechMB-cc7vd]

Dude what the hell! Smoke alarms going off, neighbors knocking. I know I am going to be brought up at the next tenant meeting. Thanks alot!

[@cristinasavedbygrace5671]

Haha

[@dman7425]

I ate a 5 gal bucket of that stuff once my Grand mother in law was Hungarian and i was working in her gerauge all day just kept taking hand fulls i kid you not 5 Gal. She was pissed.

[@amandabarajas3551]

They look delicious. I'm trying to make them myself

[@dixondjallen6620]

First time viewer...cool stuff. I'm from murfreesboro and live in Florida now...its a fishing thing. I'm curious, who where the bbq restaurants you visited? I know several in middle Tennessee too. Subscribing...thx!

[@alexandraparker698]

Thank you! I moved away from SoCal and the only thing I miss is chicharones lol. Off to recreate my childhood for my family!

[@omarrahman5532]

I'll probably try this tomorrow

[@Hawker5796]

Porkalisous Jack! Homer Simpson would be proud of you!

[@BH-sn7ws]

I thought chicharrones were only the skin. I have never cooked them but I've eaten them.

[@omarrahman5532]

B H me too

[@omarrahman5532]

De la Seoul Thanks for the heads up. I'll probably try and get some today then. I just hope they aren't too hard to find here in GA.

[@omarrahman5532]

Know of any good spots near Roswell, Norcross, Alpharetta or Marietta?

[@omarrahman5532]

Thanks dude! I actually work in Alpharetta off north point. So literally just a hop skip and jump away from me lol.

[@BH-sn7ws]

Dan Iel Thank you, for telling me there were two kinds of chicharrones. I grew up in NYC with a lot of Puerto Rican restaurants and stores. You could look in the windows and see sheets of fried skins that they had for sale. I had some cooked by a friend and it was just skin. They were delicious!

[@tracyherwig8334]

Chop some up and mix it into some honey cornbread batter! Mmmm...

[@garyscott4104]

We do not,use splatter guards, nor popper stoppers,here in the America.

[@teejay9894]

good video love it

[@Njprepper1791]

Can you please review Johnsonville Sizzling Sausage Grill. I would like to know if it's good or not before i buy.

[@mcintoshfamily3184]

Oh my goodness. I am trying to make this.

[@blue_mundo]

Hi Jack. Could you tell me a little more about the Mesquite seasoning you use from the Amish?

[@Ephi87]

Oh wow...this is so so wrong...what are you doing?!? And also, never mix with a knife!! Wtf?!?

[@SupItsDeath]

stfu, we came here to watch how jack cooks his new and exciting stuff. not watch how to do everything correctly, Karen

[@dimensionalemerald974]

@@SupItsDeath shut up chicharones are our religion and hes making it wrong

[@SupItsDeath]

@@dimensionalemerald974 Then stop watching it and make a better video.

[@gwenzhead566]

@@SupItsDeath your music sucks and jacks cooking sucks

[@gloriaiirock]

I'm sorry that is not the way you make chicharrones. We 🇵🇷 fry ours in a caldero. Because if you use an aluminum pan they will stick. We also never put them in water to start cooking. Have you tried chicharrones de pollo 🍗?

[@ingGS]

Gloria Martinez I can assure you many latinos put them in water before cooking them.

[@fctuber]

I always thought that the water and spices thing was the beginnings for Carnitas!

[@strangerdanger1271]

There is this crazy thing where people make things differently in other parts of the world. You should check it out sometime.

[@vapeyeeter6979]

@@strangerdanger1271 dude no way

[@amandaserrano5934]

I don't know what I did wrong but I boiled mine just like that and when the water finally turned into oil it turned into a mushed nothing got crunchy nothing looked like fried pork meat it was horrible

[@colehood627]

Aren’t you supposed to use a big cast iron pot??

[@ChipNov1998]

WOW, folks in the comment section are passionate about their Chicharrones! ❤

[@trailerparkcryptoking5213]

Watch a video on making Cajun cracklins if you want to know the correct way! Fry on low heat for couple hours and let them slowly come up to 310 degrees. Pull them out of the grease and turn fire up and bring grease up to 380 degrees. Throw cracklins back in for 1-2 minutes and the skins will blister and puff up correctly, remove, do not burn! To get seasonings to stick to cracklins after removal, add 1 tbs baking soda to cooking oil at 380 degrees before adding back in cracklin. This creates a foam that seasoning will stick to upon removal!

[@charleeb1467]

Do they stay crispy after the first day?

[@codenamexelda]

I just wanted to know what chicharrones is

[@AlexMartinez-sy1of]

Pork rinds... fried pork skin... It's so much better than that dried up kaka they sell at the gas station or grocery store.

[@miguelvillanueva4816]

You need a redemption video brother.

[@lostinwonderart]

Boy, your house must have smelled good!!!

[@woodywood3457]

Now Im hungry !

[@wonderboi9415]

These go so well with hot sauce. Mmmmmm :)

[@lokahi27]

Not the knife to mix the salt and water!

[@reefslayer21]

Salt the pork then fry in manteca

[@mrbelmont4602]

Do you have full instructions that way?

[@reefslayer21]

@@mrbelmont4602 I like to cube it up or in strips, melt the lard and add the pork belly and simmer for about an hour or till it’s tender, then turn up the heat and fry till crispy. I like mine with salsa verde

[@mrbelmont4602]

@@reefslayer21 Thanks man!!

[@mrbelmont4602]

@@reefslayer21 That's similar to what I did but when I made the lard hotter I ended up burning the chicharron. Lol

[@ZeZpa]

Do how to make homemade pasta reply if you need a recipe

[@cookingwithjackshow]

I'd love to see your recipe. please send to info(at)givemefoods(dot)com

[@killugonfreecss8663]

the way he pronounces it omg

[@bluekygurl6]

Jack are you coming to Kentucky for any BBQ stops on your tour? I could recommend a few places. But you have to go to Owensboro, home of Moonlight BBQ and the annual BBQ Festival. But there is a restaurant called Old Hickory in Owensboro that is way better than Moonlight.....all the locals agree.

[@fctuber]

bluekygurl6 , I so miss Moonlight BBQ! I also highly anyone that even gets CLOSE to Owensboro to make sure you get to the Moonlight BBQ! That other one must be fairly new? I haven't been to Owensboro for over 15 years now.

[@onlyklique2467]

Gabriel inglesias and dj vlad all in one

[@ianedwardmusic379]

Nice attempt, but those are more like slightly burned fried pieces of bacon

[@shaneviajeter7681]

Lmao

[@theoriginalchefboyoboy6025]

y'know, I have been asking myself how many of these internet chefs rehearse or practice their recipe before they record. I guess we have our answer. This video was a bummer.

[@FKtdyvan]

This looks nice and easy to make, and I will try it since it is simple because there is no use of a pressure cooker involved.

[@docwho10th88]

Sorry but this is NOT the way to make chicharones or cracklins. lol There are videos here on YT that show you the proper way. I make them in our meat market here in Texas all the time.

[@colehood627]

Are they bigger in Texas

[@jviarruel]

LOL.... I thought it was my smoke alarm..... oh...... mercy.

[@dianahopkins1848]

June Viarruel lol Same I just got up to check 😂

[@elizabethvanavery7755]

You did it the colombian way great job hun dont listen to these idiots! 😊❤

[@salamonmo]

shut the hell up and eat a cinnamon roll

[@fartnugget1962]

@@salamonmo lol

[@petecockett8291]

What meat do u use?

[@SithisESO]

Pork Belly

[@PhantomPanic]

@@SithisESOSomeone didn't watch the video.

[@karizer1873]

I love this show but this is thick bacon chicarrones are pork skin

[@lesliemandic9673]

You make it sound EZ . I'm going to explore more....per the comments nice grand prize though.

[@adoxy0751]

"chicharrones" lmao

[@djflakoelmonstruo9908]

No way near chicharon 😅😅😅😅

[@travelchannel304]

Aluminum foil will take care of that pan.

[@adamloa2769]

Please explain!

[@tonichef5501]

This is NOT how you make chicharron

[@jademoonraven7840]

looks amazing!

[@warlockfreak89]

You should get some louisiana made cracklins

[@mjSnap]

Those are not pork rinds. Pork rinds are made from the skin only, deep fried, and they contain no meat.

[@luludrinkerofcoffee4035]

He didn't title it "pork rinds" he titled it "Chicharrones" which made in Latin America DO have meat. A simple Google search would tell you that Chicharrones vary depending on where you're making them. In the Philippines they use only the skin.

[@CheekyPseudonym]

about how long does this take?

[@DamiandeLeon]

timholith45 it is and is not supposed to have salt added. He did it all wrong.

[@chaunybuck6065]

Those are a little thick ,and have too dense a texture for my liking 🤷🏻‍♀️I like mine to be like packing 🥜 peanuts.😆😆😆

[@brplatten1273]

Put water and vinegar in the pot and boil it it'll come loose real quick

[@klassik562]

br Platten vinegar works great for that

[@nickybenza]

What kind of ring you wear there brother

[@rayburke7056]

Obviously the suffer-ring with that kind of cooking.

[@jviarruel]

try looks yummy

[@nikol3258]

Yeah honestly thin pork belly is better than straight up pork skins

[@mangjose1118]

Sucks

[@gossipchoppedandsrewed7410]

What’s the reasoning behind letting them sit in salt water?

[@gossipchoppedandsrewed7410]

Conscious Queen thank you that. I actually found a much better video on how to prepare them.

[@agent9973]

I ain't never seen such a disaster

[@valentinaparamo8995]

Put lime on the water with the salt and when the chicharrón is cooked. Its good.

[@arlenetina6731]

Valentina Paramo is

[@gossipchoppedandsrewed7410]

Valentina Paramo why do put the pork in the salt water?

[@Dany36851]

So that’s what they are a splash guard

[@bpurly7775]

try a slower rending. Looks good

[@leodemarco8041]

How do you reheat them so they're not chewy?

[@shernahricketts4130]

The pot is too thin so it’s burning.. I love making this it’s also a Jamaican thing we just call it fry pork🫶

[@cjmiller6741]

But generally in much smaller pieces, of I'm not mistaken.

[@maloneygardens2068]

Jamaica fried pork is different

[@shernahricketts4130]

@@maloneygardens2068 I mean similar obviously 🙄

[@shernahricketts4130]

@@cjmiller6741 true just made some with ackee yesterday

[@shernahricketts4130]

If u Jamaican u know that it doesn’t make sense to quote a Jamaican sentence cause we don’t say the exact word !!!!

[@Fading_with_beauty]

Not authentic but looks ok..

[@AleaNJones]

Nice video

[@tesla3176]

So the ppl you were sponsoring didn't get you the right size!!!!!?????? Wow

[@leothalion3983]

Who won

[@manuelrayon3891]

Jack I thought you knew Spanish

[@cookingwithjackshow]

muy poquito espanol

[@salamonmo]

@@cookingwithjackshow shut the hell up

[@itsjackiebro1872]

I can’t believe some people have never tried them 😭😭😭😋

[@littlebud9999]

Nasty that's why 🤢🤮💩

[@user-zy3nv1jy1m]

Some people value their health

[@theupscale7130]

That knife doesn't seem too good :/

[@ronaldyeo8607]

Crab food

[@SaltnLightTV]

I'm highly disappointed in you Jack after listening to the Sunday Evening Coffee interview, With love I want to remind you that tomorrow is not promised so please with the love of Christ make things right with Garrett... I used to be Garrett and probably worse but the love, mercy, and grace of God has changed me just because one person told me that God has a purpose for me before taking my life. God Bless you and hope and Pray in the name of Jesus that God restores your family's relations,hip with Garrett

[@kfossa344]

Salt N Light TV Garrett did me dirty too. I know the pain. The strife. Garrett has a lot of wrongs to right.

[@SaltnLightTV]

1 Corinthians 13Holman Christian Standard Bible (HCSB) Love: The Superior Way 13 If I speak human or angelic languages but do not have love, I am a sounding gong or a clanging cymbal. 2 If I have the gift of prophecy and understand all mysteries and all knowledge, and if I have all faith so that I can move mountains but do not have love, I am nothing. 3 And if I donate all my goods to feed the poor, and if I give my body in order to boast[a] but do not have love, I gain nothing. 4 Love is patient, love is kind. Love does not envy, is not boastful, is not conceited, 5 does not act improperly, is not selfish, is not provoked, and does not keep a record of wrongs. 6 Love finds no joy in unrighteousness but rejoices in the truth. 7 It bears all things, believes all things, hopes all things, endures all things. 8 Love never ends. But as for prophecies, they will come to an end; as for languages, they will cease; as for knowledge, it will come to an end. 9 For we know in part, and we prophesy in part. 10 But when the perfect comes, the partial will come to an end. 11 When I was a child, I spoke like a child, I thought like a child, I reasoned like a child. When I became a man, I put aside childish things. 12 For now we see indistinctly,[b] as in a mirror,[c] but then face to face. Now I know in part, but then I will know fully, as I am fully known. 13 Now these three remain: faith, hope, and love. But the greatest of these is love True love

[@sawyerandjackfucking]

Salt N Light TV Bwahahaha!!

[@redrockx1]

your first time doing this?...man, you should've tried it at least once before posting it on KZbin...i could be mean, but i won't...it's just wrong

[@evangreen1819]

Those chicharonnes looks delicious

[@hshinherricks]

I was out when you said "i never made it"

[@jamestan4425]

Wrong wrong wrong!

[@dabomb1111]

That looks like the saltiest thing you could ever eat.

[@clevelandmortician3887]

Use salt pork to make them. THAT is salty

[@malinhok]

Lo