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 Post subject: Pork crackle
PostPosted: Sun Jan 26, 2014 8:19 pm 
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Joined: Wed Jan 15, 2014 7:36 pm
Posts: 9
Location: Newcastle
Ok fellow BBQ enthusiast,
I need some help with the best way to get crackle on ya pork in a webber that has been converted to gas. I try but I just can't get it spot on. I think the issue is I don't get the skin dry enough before cooking.

I going to sit it in the fridge uncovered over night to give it a bit of fridge burn and then hit it with oil and salt and see what happens.

Any advice would be greatly appreciated.
Cheers Tim


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 Post subject: Re: Pork crackle
PostPosted: Sun Jan 26, 2014 8:37 pm 
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Joined: Sat Mar 23, 2013 12:42 am
Posts: 2381
Location: Melbourne
Never done it myself, but sure I've read or seen a hair dryer or hot air blower used to dry the skin.


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 Post subject: Re: Pork crackle
PostPosted: Mon Jan 27, 2014 11:01 am 
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Joined: Fri Jul 19, 2013 9:02 pm
Posts: 27
Location: Currans Hill NSW
I have always used this method.

Dry the pork with a paper towel.
Rub oil over the skin, then rub salt into it.
A very good option is to score the skin (don't go through the fat layer) before oiling and salting.

Then have the Weber at about 220°C or a little more when you put your pork in for about 20-30 minutes, then reduce the heat for the rest of the cook.

I have never failed to get great crackling using this method.

Warren


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 Post subject: Re: Pork crackle
PostPosted: Mon Jan 27, 2014 11:15 am 
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Joined: Mon Mar 18, 2013 10:21 pm
Posts: 33
I use pretty much the same method as Warren, usually with plenty of scoring. I haven't ever done it in a gas converted kettle, but in the charcoal kettle, with a full basket of charcoal on each side, it always comes up a treat.

Never needed to dry the skin out in the fridge... mostly just because I'm not often organised enough!

How got does your gas kettle get?


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 Post subject: Re: Pork crackle
PostPosted: Tue Apr 22, 2014 3:43 pm 
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Joined: Wed Jun 26, 2013 1:22 pm
Posts: 4
Location: Illawarra, NSW, Australia
Boiling water.
Make sure the Pork is well scored, and pour a few litres of boiling water over the skin. This will open up the score marks, effectively lessening the surface area to cook.
Pat dry. Very dry. Pop into the fridge for at least an hour if need be, and rub with lots of quality salt.
Forget oil.
You want the skin DRY.
Make sure you're kettle is 230-250 deg and leave the pork in for at least half hour, maybe more.
Once blistered, turn the kettle down to 170-180 and continue to cook away....nomnomnom :P


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 Post subject: Re: Pork crackle
PostPosted: Fri Jun 13, 2014 9:58 pm 
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Joined: Tue Apr 15, 2014 9:57 pm
Posts: 23
After cooking professionally for 25 years, I can say that all of the above techniques work, and I use a combination of them all for no fail crackling.

1. Score well

2. Pour boiling water over, lightly; don't drown the poor thing

3. Pat dry with paper towel

HERE'S MY POINT OF DIFFERENCE:

4. Soak a paper towel (or a few) with white vinegar and wipe the scored surface well with it.
Don't saturate the scored surface, but swab the channels well.
The vinegar makes the difference because it breaks down fats and oils, trust me.

5. Lightly oil and use a gloved hand to lightly wipe over the scored surface.

6. Salt the skin liberally

7. Cook the beast. Don't be afraid to use heat (220 centigrade to get the crackle going).

I use all of the above techniques and it provides an awesome result.

Let me know how you go, or if you need pics I can do a cook and log it.

Cheers,

Adam


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 Post subject: Pork crackle
PostPosted: Sat Mar 05, 2016 5:01 am 
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Joined: Fri Mar 04, 2016 10:41 am
Posts: 1
Location: Brunei Darussalam
Hi guys,

First time poster, long time lurker Thanks for the great posts on here, theyve really helped me.

I cooked a low and slow pork shoulder yesterday with the snake method and hickory strips a friends dad has a sawmill, so these are thin offcuts, worked really well. I had to remove the crackle and finish it in my airfryer as 110C was too low to get it to crackle, my only other thoughts were I could have changed the beads from snake to direct at the end of the cook to get the crackle to do its thing, but obviously that would mean adding extra beads and waiting for the heat to increase?

What do you guys do for crackle with the snake method?

Thanks,

Nick.


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 Post subject: Re: Pork crackle
PostPosted: Sat Mar 05, 2016 2:05 pm 
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Joined: Wed Mar 27, 2013 1:19 pm
Posts: 1799
Location: Macedon Foothills (Sunbury), Victoria
Have the Gasser on full blast with the hood down, when done in the weber, slap it in the Gasser or oven for a short period..

But your not supposed to have crackle on pulled pork man, better off to leave those as 2 separate cooks/cuts/set-ups

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_________________
Hark style offset smoker
1986 57cm Webber Kettle
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lil Brinkman
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Modded BBQ specialist
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...... Sooooo wheres the brisket at??

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 Post subject: Re: Pork crackle
PostPosted: Sun Mar 06, 2016 11:29 am 
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Joined: Sat Mar 23, 2013 12:42 am
Posts: 2381
Location: Melbourne
I'm agreeing with Chromis. Didn't think there'd even be enough of a fat cap on a piece of shoulder for crackle? Doing pork low and slow isn't what you'd do for crackling.


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