Tag pork

Light my Lard

I wrote previously about using lard for candles and soap. While you can make soap (what I hoped to do), it is illegal to purchase sodium hydroxide (lye, the stuff they used to burn their hands in Fight Club) in France. Lye and oil combine to make soap and Lard is supposed to make nice, soft soap. You can also make bombs with this stuff, thus it’s unavailability. Don’t despair, we can make candles instead. To make candles that are hard at room temp like normal wax candles, I would need to use something called Alum or another acid. I have no idea where to get this stuff in France, so I will instead make straight, lard candles.

Since the lard is soft at room-temp and melts very quickly when heated, we need a container for our candle. I use old glass jars, baby-food size for my first experiment. The theory is simple, fill a jar with liquid lard, insert a wick (I used an old sheet, torn into strips and twisted up) and let solidify.

Left: Lard Lamp, Right: Lard Candle

On the left you’ll see the lamp I made. I got the idea from Instructables. Simply make a wick by wrapping metal wire around linen, sheet strips or cotton balls. Make it so it can stand up on it’s own and place it in a shallow can. Pack the can with solid lard and good to go. Here’s my wick before I put it in the can:

Cotton/Wire Wick

The wick stays up and the flame stays at the top while it sucks up the liquid lard like a normal lamp. It works pretty well and I imagine will provide many hours of light for about one and a half cups of lard. The lamp is better than the candle since the candle wick has started to fall over from liquifying the lard holding it up.

I have made boudin, and it is good.

One mad skill down today. I finally got the courage to ask the local sausage and boudin seller if I could help him make some one day. Today was the day and I learned to make breakfast sausage, murcin (local sausage) and boudin (blood sausage). Needless to say, making boudin is an ugly process and I will spare you the images.

This is how I found it

I also had to promise not to divulge the family recipe, but will give you the gist with which you can experiment. If you don’t know how to pack sausage casing or what that is, ask your local butcher if they have any and if they will show you how to do it. You can rig up a home sausage making kit if you need to.

Ziggle’s Boudin (without proportions)

Saute a gang of onions in pork fat (if you can, render this fat from some fatty cuts of pork you might have if you also raise pigs). In a big pot thoroughly mix milk, bread, eggs and all your pig’s blood. Add salt, pepper, cream, and your sauteed onions. Mix this up real nice. Pour the mixture into pork casings using a funnel. It pours easily, but can make a mess, be careful. Tie the casings off at the ends making very long sausages as long as your casing permits. Put this in a pot of boiling water for about one hour and then let cool in the water. Your boudin is now ready to serve or reheat later.

Ziggle’s Breakfast Sausage (without proportions)

Grind up a bunch of pork. Mix with salt, pepper, garlic and anise seeds. Mix with your hands thoroughly while adding white wine. That’s the mix, just pack into casings and you’re good to go. These can hang in a dark, cool place for a week to dry out or cooked like breaky sausage.

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