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Get a taste of our latest pork rind recipe and all-things-crunchy blog.

Truck Driver Appreciation & Pork Rinds

The noble truck driver. Their tireless dedication helps put food on our table each and every day. And it’s just one reason why we’re celebrating this respected profession by giving them a chance to win $1,500. Help us celebrate … if you know of a truck driver, tell them to enter our Truck Driver Appreciation Contest today! And if you’re looking for an authentic truck driver treat, try this Taco Bean Dip and Pork Rinds recipe. It’s definitely easier than doing the long haul through the Smoky Mountains.

Ingredients

Rudolph Foods Taco Bean Dip and Pork Rinds

  • 1 pkg Taco Seasoning
  • 1 lb hamburger
  • 1 lb sharp grated cheddar cheese
  • 4 green onions sliced
  • 1 8oz can of refried beans
  • 1 bag of your favorite Rudolph’s Pork Rinds

Directions

Make taco filling as directed on package. Add beans and mix well. Pour into small (7″x11″) dish. Bake at 350 degrees, until hot. Sprinkle cheese over top, return to oven until cheese melts. Sprinkle with Pork Rinds and serve with your favorite Pork Rinds.

  

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Rudolph’s Fresh Tomato Salsa with Pork Rinds

We’ve got an easy and low carb snack for spring. Bring Rudolph’s Fresh Tomato Salsa to any Bar-B-Q or picnic and you’ll be the hit of the party! Don’t forget the best part … grab a bag of any flavor of Rudolph’s Pork Rinds.
  

Ingredients

Rudolph Salsa and Pork Rinds

  • 5 ripe plum tomatoes, chopped
  • 3 green onions, chopped
  • 1⁄2 small red onion, chopped
  • 1⁄4 cup snipped fresh cilantro
  • 1 clove garlic, minced
  • 1 small jalapeno pepper, seeded and finely chopped
  • 1/8 tsp. black pepper
  • 1 bag of Rudolph’s Pork Rinds

 

Directions

Combine all ingredients and chill at least 1 hour before serving. Can be stored refrigerated for up to two days. Serve with Rudolph’s Pork Rinds.  

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Pork Rinds and The Big Game

We had the opportunity to go to New Orleans for the Big Game, and we had a blast. We hung out with former Gridiron Greats like Dennis McKinnon and Mike Ditka and talked about the good ol’ pig skin … all while enjoying the crunch of Rudolph’s and Southern Recipe pigskins of course! All because of you, our great fans, we were able to reach our donation goal of $10,000 to Gridiron Greats Assistance Fund and for Pork Rind Appreciation Day. Check out some of our photos!

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Celebrate Pork Rind Appreciation Day With Us.

 
Last year, thousands of pork rind lovers voted to make sure that the Sunday of the BIG GAME was also recognized as Pork Rind Appreciation Day!
 
New Orleans Super Bowl
 
This year, we’re supporting Gridiron Greats … An organization that helps former pro football players who have life-threatening injuries as a result of playing football, but also have no insurance – it’s a heart-breaking challenge. That’s why, for every bag of Rudolph Foods family of brands’ snacks purchased, we’ll donate 10¢ to this organization.
 
We’re excited to meet up with former football greats at An Exclusive Evening with Ditka and Friends in New Orleans (yes, right before the Super Bowl). We will be handing out pork rind snacks and listening to old football stories …. Think of it as eating pig skins before watching the pigskin. We’ll be sure to tweet and post photos on Facebook … So check them out now!

 
 

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Rudolph’s Peanut Butter Pork Rind Bars

We’ve just made our Original Pork Rinds a little sweeter. These unique Peanut Butter Pork Rind Bars use just the right amount of sugar and spice to jump start your holidays.

  • 1 Bag (5 oz) Rudolph’s Original Pork Rinds, crushed
  • 8 oz chocolate chips
  • 3/4 cup peanut butter

 

Directions

Melt together chocolate chips and peanut butter over low heat. Crush Rudolph’s Pork Rinds. Remove chocolate and peanut butter from heat and stir in crushed pork rinds. Spread into a 9×13 pan and chill until hardened. Cut into squares and serve.

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Fishing in Charleston is Almost as Good as Pork Rinds Taste

When to go: Mid to Late September

 

Where: Charleston South Carolina

 

Catch of the dayWe were fishing in the shadows of Fort Sumner where Confederate cannons had battered the union defenses for 34 straight hours.
As I struggled to hold the giant Redfish I felt and heard the deep, resounding drumming coming from within the fish (hence the name Red “Drum”). The repeated boom, boom, boom made me think of how the first shots of the Civil War were fired in this very harbor. Could it get any better than this? It did.

 

We had timed our arrival in Charleston to coincide with the famed monarch hatch and bull red run in late September/early October. The butterflies are migrating down the east coast by the millions and the bull reds are in a feeding frenzy getting ready for winter. We were fishing “the griddle” within sight of both Ft Sumner and Ft Moultrie. But more importantly our guide, Captain Mike Illig, informed us that our timing was on the money. He was right … we spent the next 7 hours hauling in dozens of bug bull reds. We figure 6 were over 40 inches with one stretching to 44 inches long. Fishing a current rip along the rock jetties working for redfish, bluefish and spanish mackerel. We used medium heavy rods suited for 50# braid line with 3 oz carolina rigs during either sides of slack tide so the current was not too strong. Caught live menhaden and live crabs for bait on a 7/0 circle hook.  We use non offset hooks to help avoid injury to fish for better catch and release on those trophy reds.

 

What You Must Have:Pretty good catch too

  1. 1) A great guide. I cannot stress this enough. Great guides catch more fish and there is nothing worse than paying good money to someone who has lost interest in his craft. If your staying in a hotel check with them for recommendations. Talk to the guide on the phone. If he’s not excited you should not be. In Charleston we give Captain Mike five out of five high fives for one of the best fishing days of our lives. His email is mike@avidangling.com or check out his web site at www.avidangling.com. He works hard, knows the fish and never sighs when you lose a big one. While not a native to this area and his biology degree from the University of the South gives him great insight into one of the finest tidal fisheries in the world.
     
  2. 2) Bring along your fly rods. While we caught most of our fish on live or cut bait we fished some great flats in between tides. I used an 8 weight medium fast Scott with a Ross Cimarron reel. I like the new super slick RIO saltwater lines. It worked great on bones in Belize and the reds up here. Tie on a 9 foot 16 lb. leader and your ready to go. The great thing about saltwater is there is no hatch to match. Small brown and green crab imitations, shrimp imitations, electric chicken (pink and chartruse with some red flash mixed in)and rattling spoons are perfect. Throw in some clousers for the blues and Spanish macks that might come slashing by.
     
  3. 3) Rain suit. It is on all my lists. It never rains when you have a rain suit. I love Gore-Tex TM. It stuffs small and keeps you bone dry.
     
  4. 4) Sunscreen. We have all read about skin cancer now. Goop up often and on all exposed surfaces.
     
  5. 5) Hat, sun gloves and new breathable facemasks. The new UV proof stuff from Simms and others works great and adds protection.
     
  6. 6) Long sleeve Cabelas GXII guide wear shirts and pants. I love the lightweight, quick dry material. It’s roomy with back venting. When combined with multiple pockets (two zippered) and no brainer care this has become my go to fishing shirt and pant.
     
  7. 7) Polarized sunglasses. I love Maui Jims but any polarized lenses of reasonable quality will do.
     
  8. 8) Leatherman. Handy for taking trash fish off, cutting line, crimping lead and other fishing tasks. I know you have a guide. But coming with the ability to help a little really gets your guide excited. Less customer maintenance normally means more fish and a bigger tip.
     Rudolph Foods Pork Rinds
  9. 9) Dry Bag. Come on, what do you think you are going to take one thru nine in? I love my small Simms dry backpack. Holds camera, rain suit, water, fly boxes, etc. It needs to be small enough to fit in the limited storage on a flats boat. Of course, it’s also great for storing pork rinds or other snacks.
     
  10. 10) Non Slip Non Marking Deck Shoes. I love my Keenes but dozens of great designs work. Merrill, Sperry, and Crocs all make great alternatives.
     

 

Capt. Mike Illig
Avid Angling Fishing Charters
Charleston, SC
843.566.3433

 

162 Woodland Shores rd.
Charleston, SC 29412

 

To ask the The Pork Rind Guys a gear or guide question, click here.

 

Gear Guide:
Hook Guide
Circle hooks are not recent phenomena. Excavations of graves from pre-Columbian Indians in Latin America uncovered hooks made from seashells that resembled modern circle hook. Early Japanese fishermen tied pieces of reindeer horn together in the shape of a circle hook, while Pacific coast native Americans also used hooks that fished similarly to modern circle hook. Modern commercial longline fishermen have used circle hook for many years (Moore, 2001; Prince et al., 2002).

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Rudolph’s Hot & Spicy Pork Rind Stuffing

Spice up your Thanksgiving Day feast with Rudolph’s Hot & Spicy Pork Rind Stuffing. It’s an easy and tasty side dish that is sure to become your new family favorite. If you’re looking for less of a kick, substitute Rudolph’s Hot & Spicy Pork Rinds with Southern Recipe Original Pork Rinds.

Ingredients

Rudolph Foods Pork Rind Stuffing

  • 1 3.75 oz bag of Rudolph’s Hot & Spicy Pork Rinds
  • 10 slices of crusty white bread
  • 2 Tbsp. Butter
  • 1/2 large Onion, finely chopped
  • 1 stalk Celery, finely chopped
  • 1 Egg, lightly beaten
  • 1 cup Chicken broth
  • 2 tsp Garlic powder

Directions

Allow bread to sit for roughly 24 hours to become stale and crusty. Preheat oven to 325°F. Crush the bread and Rudolph’s Hot & Spicy Pork Rinds with a rolling pin. Place crumbs into a large mixing bowl. Melt the butter in a medium saucepan and cook onion and celery until soft and golden brown. Remove from heat and let sit. Mix the egg and chicken broth into your bread and pork rind crumbs. The mixture should be moist but not mushy. Mix in the onion and celery and toss. Press the mixture into a lightly greased baking dish. Bake 30-40 minutes in your preheated oven, or until the top is golden brown and crispy.
*Note for less of a kick, use Southern Recipe Original Pork Rinds.

 

 

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For a Great Rooster Shoot inNorth Dakota Part 2

I did not know you could get the yips in Bird Hunting.

 

I really was looking forward to our annual rooster shoot in North Dakota. The short two drive hunt the previous afternoon promised glorious 70 degree days coupled with where’s Toto gale force winds. This part of the state has had no significant rain since June and we knew the dogs would need lots of water and breaks thru the day( as would I).

 

And I had developed the creeping feeling that I would never hit a bird going to my right. Now I have gotten the yips in putting ( I have buddies who for a month closed their eyes while I putted) but never wing shooting.

 

As a southern male I must admit that I take a certain pride in being able to shoot a limit, cook em up and hold my liquor while sharing them with friends and family. And the way I was shooting a limit was in danger. I had even caught a buddy of mine “helping me” get a limit by backing me up on every bird going right. He even tried to give me a “pity” bird for the bag. My response is not printable for a family website but needless to say I will shoot my own dang birds or burn prodigious amounts of shotgun shells in an attempt to.

 

AS we pushed birds up the hill to a food plot planted on the southern exposure I swung wide right hoping to pinch the birds towards the blockers on the road and the rest of the group spread 40 yards apart to the far fence row. Two birds made the mistake of going left. As I put the second bird in I thought if I can just find one more left winged bird. One busted right but straight into the 40 mph wind. Finally my don’t think just shoot took over and there it was, a three bird limit in 4 minutes. Time to become a blocker and relax.

 

After two more drives we managed to get a limit of birds that day. For the seventeenth year in a row we managed to limit every day. We busted through cattail bottoms, walked 4 to 6 miles a day and never stopped grinning. Sometimes it took until 4 in the afternoon but everyone hunted until they got their birds. My buddy Mike “Happy” Harper calls it a redneck stress test. If you want to give it a try contact:

 

www.dickinsonchamber.org/
Dickinson Area Chamber of Commerce

 

314 3rd Avenue West  Dickinson, ND 58601Tough Bag
(701) 225-5115

 

TUFF STUFF

Every year when we go to Dickinson we have a need to bring nine to twelve birds back. We have experimented with hard coolers, cheap coolers and believe we have now found the best way. Polar Bear ( PolarBearCoolers.com 888 438 7924) makes soft sided, no leak, sweat proof coolers that are perfect for this duty. We picked the 24 pack size. I stuffed mine in my duffle bag on the way down there, Polar Bear Coolersused it for ice water and beer (for AFTER the hunt) while there and filled it with frozen birds on the way back. They claim it keeps ice in 100 degree weather for 24 hours. It never got that hot for us but it sure keep our stuff icy cold while there and got nine birds back in great shape. Sixty dollars ($60.00) on their website and well worth it.

 

What’s your best pheasant hunting tip? Send yours in and we will pick a winner for next month man tales. The winner gets a Polar Bear Cooler.
Tight Lines and Good Shooting,

 

The Southern Recipe Pork Rind Guys

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Ten Things You Must Have: For a Great Rooster Shoot in North Dakota

 

Where to get license Online: https://gf.nd.gov/hunting
 Rudolph Foods Rooster Hunting
Hunting Season: October 13 thru January 6
 

While our hunting season in Texas opens with Dove on September 1st I always consider our annual rooster shoot in Dickinson ND to be the first real hunt of the year. There is nothing (ok almost nothing) as good as hunting wild pheasants over pointing dogs. With a mild winter in 2011/2012 we are expecting record numbers of birds this year

 

Things you must have:

 

1. Comfortable boots: We walk miles every day through waste high native grasses. This is no place to break in new boots. I wear waterproof upland game boots. They are light enough for the miles of walking and warm enough to withstand the 15 to 75 degree temperature swings that accompany the first hunt of the year. HELPFUL HINT: Pack your boots in clear plastic trash bags. You can pick them up at Sams. It keeps helpful wife from throwing out dirty boots, waders, hunting clothes etc.

 

2. Socks: Great socks are a must. By that I mean no cotton. I wear REI polypropylene sock liners under woolrich (all wool) hunting socks. The liners help keep your feet dry by wicking the sweat away from your feet and the wool socks are warm when wet, dry overnight and are warm when needed. DO NOT GO CHEAP HERE … no walking, no birds

 

3. Pants: Once again the temperature can vary from 20 to 75 degrees Fahrenheit. I take two kinds of pants. The first is a pair of Filson Wool hunting pant. My first pair lasted 25 years until I finally could not let them out anymore. They are warm when wet, tougher than iron and really quit in the brush. My warm weather pants are Columbia brush pants. The legs a faced with Cardura nylon really keep your legs from getting scratched up from brambles and briars. Hint: all of my pants have suspender buttons. Suspenders really help when walking all day. Nothing worse than having to keep tugging wet soaked pants up while navigating a briar patch.

 

4. Shirt: Once again extreme temperature swings call for two options. If cold I wear Woolrich spun poly hunting shirts. These are the best cold weather shirts I have ever found. They dry instantly, are really warm and have button pockets. Perfect. For warmer weather I take two of my saltwater fishing shirts. They have lots of pockets, dry quick and are really roomy.

 

5. Long underwear: NO COTTON. Any poly pro top and bottom are will work. Simms, Under Armor, BassPro all make excellent offerings.
Rudolph Foods Rooster Hunting
 

6. Coat: You will need raingear (top and bottom) for days when the drizzle just will not stop. I also carry a polar fleece jacket with wind stop for those extra cold mornings. The secret is layering. As the morning goes on and the temperature rises you need to be able to shed layers to keep from soaking with sweat. I carry my rain gear in my bird vest just in case I need it.

 

7. Bird Vest: I love my new Blaze orange Pella vest. It holds a ton of shells, has front entry bird loading and an internal strap system with a hip belt to support the load. Remember thirty to forty shells, three big cocks, rain jacket and a water bottle weigh a lot. All that weight on your shoulders alone really can affect your shooting and fatigue factor.

 

8. Shotgun: Any 12 gauge that will handle magnum loads will do. I shot a Beretta A 391 Field Gun. It’s short light and does not kick at all. I travel with mine in a lockable Pelican Hard Case. While I have no intention of fully submersing it I am somehow reassured by the fact I can. Spend the extra money on the TSA locks. It saves you time in checking your guns and shows a level of cooperation with our airport security personal. I also carry zip ties for after guns are checked to make sure they are empty and the case is relocked.

 

9. Field Bag: We leave every morning and do not return until dark. Spare socks, chokes, shells, gun tools, water, first aid kit, camera, change of clothes (someone fell in frozen pound one year), toilet paper, and lunch all need to make it to the field with you.

 

10. Hat: I wear a Blaze orange hat (and blaze orange shooting vest). With birds flying everywhere I want to be as visible as possible. I tell my buddies that if I get shot it’s murder. There is no way to miss that much orange. I also have polar fleece ear warmers that work with a ball cap. I hate cold ears.
 
MISC: Leatherman, headlamp, first aid kit, REM oil, sunglasses, bird sheers, Ziploc baggies, swimsuit, hand wipes, matches, water bottle.

 
 
By: Max Holbrocke – Adventurer and Pork Rind Expert
 

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Rudolph’s Chocolate Covered Pork Rinds

Just in time for Halloween, it’s Rudolph’s Chocolate Covered Pork Rinds. There’s nothing scary about combining chocolate and rinds. Try this easy rind treat at your next party … Nothing could be sweeter.

Ingredients

Rudolph Foods Chocolate Covered Pork Rinds

  • 1 bag of Rudolph’s Original Pork Rinds
  • 12 oz. of your favorite premium chocolate chips

Directions

Set up a double boiler: Heat a large saucepan filled with water over high heat; once it boils, reduce heat to a simmer. Set a heat resistant bowl on top of the simmering water. Add your chocolate and stir until completely melted.
Cover two sheet pans with wax paper. Dip each Rudolph’s Pork Rind into the melted chocolate, turning if necessary to coat the rinds on all sides. Shake well to remove extra chocolate, and transfer to the lined sheet pan. Repeat with entire bag of Rudolph’s Pork Rinds.

 

 

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