🔥🐷 Smoked Pork Cracklings like never before! 🐷🔥
We teamed up with Pitts and Spitts to bring you these incredibly crispy and flavorful smoked pork cracklings. Starting with a perfectly smoked pork belly, seasoned with Boudreaux's Fire and Smoke, and fried to perfection in hog lard, these cracklings are a true taste sensation. Perfect for snacking or adding a crunchy twist to your favorite dishes!
Ingredients
- 1 pork belly with skin on
- Hog lard
- Boudreaux's Fire and Smoke seasoning
Directions
- Prep Pork Belly: Clean the pork belly.
- Cold Smoke: Place the pork belly on the top rack of the smoker and smoke at 175°F with an extra smoke box or pellet tube if possible. Cold smoke for approximately 2-1/2 hours or until a nice smoked color forms.
- Firm Up: Refrigerate overnight to firm up.
- Slice: Slice into 3/4" x 6" strips.
- Initial Fry: Place the strips into a large round bottom cast iron pot and turn onto its lowest setting.
- Add Fat: Add in hog lard since some fat was lost during the smoking process.
- Render: Keep the batch of cracklings around 200°F until fully rendered out and strips are starting to turn golden brown. This will take several hours (mine took just over 2 hours).
- Drain: Remove from the oil and set on brown paper to drain.
- Final Fry: Increase the temperature to 325°F and, in small batches, refry the pork until really crispy and the skin starts to pop.
- Season: Remove once done onto some fresh paper and immediately season with Boudreaux's Fire and Smoke seasoning.
- Cool and Store: Allow to cool completely before storing in smaller paper bags.
Enjoy these deliciously crispy smoked pork cracklings, perfect for any occasion!
