Place all ingredients on the kitchen counter. Use an 8" skillet (thick cornbread) OR a 9" skillet (thin cornbread). Cornbread will be baked in the same skillet in which cracklings are fried.
Place 5 slices of cold pork fat back strips in preferred sized cast iron skillet or other cookware. Cover with water.
To decrease salt, simmer over low-medium heat for 5 minutes. Drain water before frying.
To remove all salt, cover with 1 cup of water. Boil 20-25 minutes over low heat. Drain the cloudy water before frying.
Leave meat in skillet over low-medium heat. Meat will produce a little fat (also called lard). Add 2 tablespoons vegetable oil.
Fry until light golden brown on both sides (3-4 minutes each side). WARNING: Place a lid over skillet as a shield of protection from popping HOT fat.
Turn off heat. Drain cracklings on paper towels. To protect teeth, remove hard edges (aka meat skins). Crumble soft cracklings. Set aside. Leave drippings in skillet.
Make the cornbread (recipe below).