COMMENT:
This recipe comes from Don Porche of Porche's Sausage at Colyell
Bay. Porche's specializes in homemade sausage, smoked meats, fresh
pork, tasso, jerky, andouille, hogs head cheese, red and white boudin
and cracklings.
INGREDIENTS:
- 5 gallons hog lard
- 70 - 80 pounds hog fat
- salt to taste
METHOD:
In a 20 gallon pot, add 5 gallons of hog lard. Heat over a butane
burner until lard is melted. Add 60 to 70 pounds of hog fat and
cook on low-medium heat for 1 to 1 1/2 hours until grease covers
crackling, making sure to stir pot every 5 to 10 minutes. Turn fire
off for 30 minutes and place lid on pot . Relight fire and reheat
grease taking care to stir often. From this stage, crackling should
be ready in 15 minutes. As the grease begins to smoke, crackling
will rise to the surface. Remove quickly and season to taste with
salt.
(Note: For hot crackling, mix together 1 cup vinegar,
salt and red pepper to taste. Dip fresh crackling in mixture and
enjoy.)
Porche's Sausage
Don & Linda Porche - Owners
17415 LA Hwy. 16
French Settlement, LA 70733
(225) 698-6229 |
