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beef and pork cracklings vs tallow or lard

Answered on August 19, 2014
Created May 08, 2012 at 7:19 AM

Rendering beef fat or pork fat yields tallow or lard and cracklings. Does anyone know what the structural difference between the crunchy cracklings and heated liquid fat is reflecting? Is it a more saturated situation? Are there going to be less PUFAs in the pork cracklings than in the rendered lard? The pork fat is from hogs fed a varied diet though all appear to get fed some grain now, some more than others.

3c997ffae3db9464325b96979346d9e9

(1290)

on May 09, 2012
at 01:14 AM

You've answered my question Mike, never realized there was more than fat in what I perceived as all fat. Thanks for the link.

3c997ffae3db9464325b96979346d9e9

(1290)

on May 08, 2012
at 05:20 PM

Thanks for the link

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on May 08, 2012
at 01:38 PM

Yes, both yield cracklings. What is your question? It seems you're asking what type of fat is in the cracklings, but as far as I know most of the fat should be rendered out of the cracklings. Cracklings should be mostly protein and minerals (at least according the doc I linked above).

3c997ffae3db9464325b96979346d9e9

(1290)

on May 08, 2012
at 11:36 AM

Rendering both both beef fat (void of meat) and pork fat yield cracklings though the pork cracklings are tastier. I've done it at different temperatures with similar results. Pork cracklings with some salt on them are to me the most delicious food there is. I pile them on 3 lightly poached egg yolks every morning making breakfast nothing less than orgasmic.

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1 Answers

1
Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on May 08, 2012
at 08:08 AM

Maybe I'm misreading your question, but you also get cracklings when you render beef into tallow. I think if you've left it in heat long enough, there shouldn't be much fat left in the cracklings. I believe they are mostly protein and minerals. This document seems to have a lot of relevant information:

http://assets.nationalrenderers.org/essential_rendering_book.pdf

3c997ffae3db9464325b96979346d9e9

(1290)

on May 08, 2012
at 11:36 AM

Rendering both both beef fat (void of meat) and pork fat yield cracklings though the pork cracklings are tastier. I've done it at different temperatures with similar results. Pork cracklings with some salt on them are to me the most delicious food there is. I pile them on 3 lightly poached egg yolks every morning making breakfast nothing less than orgasmic.

Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on May 08, 2012
at 01:38 PM

Yes, both yield cracklings. What is your question? It seems you're asking what type of fat is in the cracklings, but as far as I know most of the fat should be rendered out of the cracklings. Cracklings should be mostly protein and minerals (at least according the doc I linked above).

3c997ffae3db9464325b96979346d9e9

(1290)

on May 09, 2012
at 01:14 AM

You've answered my question Mike, never realized there was more than fat in what I perceived as all fat. Thanks for the link.

3c997ffae3db9464325b96979346d9e9

(1290)

on May 08, 2012
at 05:20 PM

Thanks for the link

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