MY CHITTERLING RECIPE

white pepper 1/2 tsp for every 5 pounds

lawrys seasoned salt 2tsp for every 5 pounds

accent 1 1/2 tsp for every 5 pounds

paprika as much as you like for color

garlic salt 1/2 tsp per 5 pounds

onion powder 1tbsp per 5 pounds

1 chicken bouillon cube or a tsp of Bouillon powder for each pound of chitlins
1-2 cups of water mainly used to Melt seasonings
And Of course CHITTERLINGS!

Place 1-2 cups of water In your slow cooker and make sure to let it get really hot then add all your seasonings allowing them to melt together for 5-10 minutes

When making more chitins multiply the Ingredients !

If you like black pepper add towards the end of cooking time! That also goes for crushed red pepper as well!!

Remember , as with ANY RECIPE , season to taste! Another thing that I recommend Is to build up your seasonings to avoid makings It too salty ..

The last thing I advise Is that you don’t add more than 4 cups of water unless you’re going to make over 50 pounds !

Low and slow Is the VERY BEST WAY TO COOK YOUR CHITLINS!!

Most people like delicate and tender chitlins , so don’t rush the process , cook for 8 hours !

Abbreviations to become familiar with
Lbs=pounds
Tsp= teaspoon
Tbsp= tablespoon

if you use this recipe, let me know how you like it!

LIKE COMMENT SHARE SUBSCRIBE!!!

HAPPY HOLIDAYS 🎄☃️