We used to fry them up on butchering day in hogs lard, we haven't rendered lard in a few years, so now they fry them up in peanut oil, and hickory smoke about half of them, not everyone likes the ones that are smoked, but I do...about 2 to 4 hours of smoke on some and we have smoked some for 8 days, now when I say 8 days I mean we light the fire in the smokehouse 2 times a day for 8 days, them have a real good smoke flavor...
