Home arrow Back Yard Boss
Back Yard Boss Book PDF Print E-mail
Article Index
Back Yard Boss Book
Welcome
Introduction
History
Tools Required
Baby Back Ribs
Barbecue Chicken
Pork Butt
Beef Brisket
Pork Spare Ribs
Brunswick Stew
Pork Tenderloin
Buffalo Wings
Hot Links
Pigs Feet
Baked Beans
Fried Chicken
Fried Pork Chops
Oxtails
Roast Beef Hash
Smothered Spare Ribs
Salmon Croquette
Catfish/Hush Puppies
Neck Bones
Collard Greens
Turnips Greens
Black Eyed Peas
Lima Beans
Pinto Beans
Red Beans
Steamed Cabbage
Rutabagas
Fried Corn
String/Snap Beans
Fried Green Tomatoes
Corn Bread
Crackling Bread
Hoe Cake Corn Bread
Banana Pudding
Bread Pudding
Peach Cobbler
Sweet Potato Cobbler
Peach Cobbler
Rice Pudding

Crackling Bread



Ingredients:
Two and one half cups white corn meal (plain)
One cups butter milk
Water as needed to gain desired consistency
One quarter cup flour
One egg
One cup crackling
Tea spoon salt
Two table spoons baking powder

Crackling made from cooked pork fat squares, this is done by cutting pork fat into 1 1/2 in squares and putting them in a pot and cook them until they float on top of the grease.  I remember as a child I witnessed the hog preparation which was usually done in late fall or early winter. Some of the meat were made into sausage, some salted down and placed in a wooded box and kelp in a cool place, The ham, shoulder and some sausage were put in the smoke house (a little building specially for smoking meat was erected where meat was hanged from the ceiling rafters and a little fire build on the dirt floor, usually from hickory wood). It’s this procedure that make smoked ham hocks and other smoked meats.
The pig fat is mostly from the side and underside of the animal. The fat meat is trimmed from the skin and cut into small squares and cook in a pot until all the fat is cooked from the meat. The skins are bake at a very high temperature and show up in the super market a pig skins, the fat from this operation is processes into lard which is also sold in super markets. The cooked pork squares are now crackling. Use one cup of crackling and pour into baking pan and cook the excess oil from the crackling at 400 degrees. Mix the corn meal, cracklings, flour and the dry ingredients in a large bowl, do not pour the grease from the baking pan into this mixture because the crackling will furnish enough oil. Add milk and egg and mix well, This batter is not meant to be real thin because you will handle this by hand so you need this to be a little stiff. With a large spoon pour a hand full of batter in one hand, with your other hand shape the batter into a flat football shaped pone and lay them in the pan the crackling were baked in and place on the center rack of the oven at 400 degrees after the pones are brown remove from the oven and serve individually. These crackling pones do not crumpled easily and are ideal for camping trips or other prolonged journeys and will keep for a long time.



 
Copyright 2007 PopaLee.com Website by:Mass Websites