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Author Topic: Feral hog lard and cracklins  (Read 5563 times)
djhogdogger
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Dinah Psencik from Dayton Tx.


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« on: October 15, 2011, 12:00:12 am »
Well I learn by trial and error. I should have let it render a little longer. There is a little too much fat left in the cracklins. Oh well they were free and Im sure we will get some more.  Wink  But the little pieces are ok, its just the big ones that need to cook a little longer.
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