I thought I'd share a quick post of pork rinds! I've enjoyed these from the store in my youth and every couple years or so as an adult. Well after starting my own prosciutto and pork belly smoked bacon, I figured I should try making my own.
I boiled 1''x2'' pieces for an hour.
Dehydrated them overnight.
Deep fried in peanut oil for 10-30 seconds.
Seasoned 1/2 t kosher salt : 1/8 t hungarian paprika : 1/16 t cumin : 1/16 t cayenne pepper.
Surprisingly, the pork belly I took from the 9 hr smoked bacon didn't fluff up when deep fried and actually burnt rather quickly. The fresh pork skin from the pork hock from my prosciutto puffed up in less then 10 seconds when dropped in hot oil. I basically trashed all of the smoked skin from my bacon and only ate the hock skin. The hock skin was grade A pork rinds! Super tasty.
Here's a few pics, thanks for looking!
1st three pics are after I boiled them for an hour.
Dehydrated for 8 hrs or so.
Deep fried happiness!
You can see the smoked skin didn't puff up at all. It was pretty much inedible. Bummer! The fresh skin was the best pork rind I've ever had though!
Edited by thoseguys26 - 3/1/12 at 6:45pm