By Ahumadores Santo Carbón on
Barrel-smoked pork cracklings: crispy outside, juicy inside
Barrel-smoked chicharrón with crispy skin and juicy meat. See how it's made with a Santo Carbón barrel.
If it doesn't crunch, it doesn't count! That crispy skin, the juicy meat and a flavor that makes anyone's mouth water.
This is how you live the passion for barrel-smoked chicharrón with Santo Carbón.
How it's done in the barrel
- Protect the barrel's base with aluminum foil: it won't burn, and cleaning it afterwards takes a moment.
- Light the charcoal in the basket and give it about 10 minutes to catch well before lowering it into the barrel.
- Hang the cuts on the hooks once the barrel is well lit and the thermometer reads above 160 °C.
- Put the lid on and let the heat and smoke do the work. The video shows the recipe from start to finish.
Which barrel do you need?
For home and friends, the 15 and 20 lb barrels; for parties and big gatherings, the 28 and 50 lb ones. Compare them in the size guide.
