Homemade rendered fat and crackers.
Homemade melted fat and crackers, ingredients:
- 80 kg of pork speckled bacon
- 6 liters of water
- 200 g of salt (or more to taste)
Homemade melted fat and crackers, preparation:
- Cut the bacon into equal, larger pieces so that they melt evenly. Place in the cauldron for crackling on the already prepared fire.
- Pour water and cook for about 3 hours with frequent stirring. Make a moderate fire.
- When the pieces get a golden yellow color and a "large foam" begins to form on the surface, the cracklings should be constantly stirred and the fire reduced.
- The last hour of frying the cracklings on low heat ends the moment when a "small foam" appears on the surface, and the cracklings begin to "sizzle".
- Remove the pan with crackers from the heat on a stable surface. Stir constantly so that the fat does not burn.
- Use a press to press larger and then smaller crackers. Separate the cracklings with a fork and add salt to taste.
- Drain the fat in large containers with lids.
Cooking time: 4 hours
Number of persons: 20
My dad inherited this recipe from his father-in-law. The origin of the recipe is from the town of Kalna near Knjaževac. A very good recipe that can only be fulfilled if you follow all the advice that my grandfather always told us. Even as a child, I remembered the following rules of my grandmother: the press and dishes must be completely clean and dry without a drop of water. Water can ruin and burn fat. Never add any ingredients like onions, milk. I remember deka sticking his bare hand into the fat while it was still hot to make sure it was done. Deka knew when that moment was and said that the fat was at its coldest. My dad perfected this recipe over the years and strictly followed my grandmother's instructions.
The pretzels are crispy and tasty. The ointment is perfect and lasts all year. It is kept in the basement.
Danijela Žikić
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