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.
But the little pieces are ok, its just the big ones that need to cook a little longer.
DJ,
As a kid I remember how we got the majority of the oil out of the cracklins.
We used a clean toe sack to strain the hot greasy out.
We cut an old broom stick in half and on each end of the sack we made 2 holes which will make a total of 4 holes.
We then weaved the 2 broom stick handles through the holes and we spread open the sack.
We scooped the cracklins out when they were ready and piled them on the sack.
One person scooping and piling them and 2 persons working the sack.
One person would twist the broom stick and sack to the left and the other person twisted the other direction and this squeezed out the majority of the oil into a large container.
I don't think it has to be a toe sack. I believe we used those 20 pound white flour sacks a time or 2...probably just have to get a little creative...
