pork rinds
- Thread starter pike2
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Mmm... I love fresh fried rinds. My favorite way to fix them is to sprinkle a little kosher salt on them followed by some chipotle chili powder.
frosty
Master of the Pit
smokinhusker
Legendary Pitmaster
Thanks guys, making these is fool proof, deep fryer with oil level between 1/2 to 3/4 when hot and there's no splattering or boil over with these and the extra oil i needed, something to hold the rinds under the service of the oil while it cooks, it can be a round disk made of solid wood or metal but not plywood, a 1 min timer, spices of your choice.
heat oil to 400 deg mine tops out at 390 deg, drop in a 1/2 cup of chips then the plunger and start the 1 min timer, keep you hand on the plunger and hold it down, chips expand 10 times there normal size and wants to float, if not held down they wont cook properly.
only takes 1 min and if you go over don't worry you cant over cook these i get a few stuck under the heating element and dig them out when I'm all done and they don't any different then the first ones made
Pryor to 2006 we would take a week off every year around the 2Nd weekend of Oct when Hannibal Mo has there Tom Sawyer days arts and crafts, vendor's line both sides of the street for 4-5 blocks and one vendor makes pork rinds right there on the street and i would get 4 or 5 bags, after that onto branson Mo for a few shows and shopping. in 2006 i got downsized from work after 18 years there.
after that i didn't have the money for any more trips and i got a strong craving for them rinds searched the net for over 2 years before the first 2 sites showed up on a search one being Rudolf foods that ive stuck with.
heat oil to 400 deg mine tops out at 390 deg, drop in a 1/2 cup of chips then the plunger and start the 1 min timer, keep you hand on the plunger and hold it down, chips expand 10 times there normal size and wants to float, if not held down they wont cook properly.
only takes 1 min and if you go over don't worry you cant over cook these i get a few stuck under the heating element and dig them out when I'm all done and they don't any different then the first ones made
Pryor to 2006 we would take a week off every year around the 2Nd weekend of Oct when Hannibal Mo has there Tom Sawyer days arts and crafts, vendor's line both sides of the street for 4-5 blocks and one vendor makes pork rinds right there on the street and i would get 4 or 5 bags, after that onto branson Mo for a few shows and shopping. in 2006 i got downsized from work after 18 years there.
after that i didn't have the money for any more trips and i got a strong craving for them rinds searched the net for over 2 years before the first 2 sites showed up on a search one being Rudolf foods that ive stuck with.
Those look great.... I am still working on figuring out how not to screw them up......
I think I have the rendering down.... Will have to try your method for frying and holding them under the oil.....I have some chips in the fridge now...will try tomorrow
I think I have the rendering down.... Will have to try your method for frying and holding them under the oil.....I have some chips in the fridge now...will try tomorrow
there seems to be some info missing from the OP's post... like what are the chips made of ? do you do anything with them before frying ? This is the first I've read anything about making pork rinds... more info please...
Pass the basket, please!
I could live five years longer? But I don't like nursing homes, and I don't like diapers.
Good luck and good smoking.
I could live five years longer? But I don't like nursing homes, and I don't like diapers.
Good luck and good smoking.
smokeluvin
Newbie
I agree with you I would love to know all the details from what you use fat etc to all the details step by step I love pork cracklings with my beer would greatly appreciate if you can do that favor step by step details. I also have a deep fryer a plus for me I can make my own instead of store bought.
- May 12, 2011
- 22,172
- 7,150
There is a lot of variation as to how to make these. Skin with Fat and some Meat, just Skin, just Fat, just Fry them, Boil then Fry, Boil, Dehydrate then Fry. These are two pretty good recipes to get the Extra Crunchy POOFY Pork Rinds. But I still would like to see the one Pike2 used...JJ
http://honestcooking.com/2012/03/16/chicharron-fried-pork-rinds-recipe/
http://momofukufor2.com/2010/01/chicharron/
http://honestcooking.com/2012/03/16/chicharron-fried-pork-rinds-recipe/
http://momofukufor2.com/2010/01/chicharron/
Last edited:
diggingdogfarm
Master of the Pit
i have a feeling that your thinking of raw pig hide,,, go to www.rudolphfoods.com/ where they have the rendered chips ready to be cooked, these chips are brownish in color and almost unbreakable, store them in a cool dry place and they will last forever, do not freeze them if they get moister in them during thawing they wont cook properly.
rendering your own from raw hide, all i know is that all of the fat is removed till its just the outer skin, cut into small pieces and put into a vat of 400deg oil till the remaining fat is gone, how long? don't know then there removed from the oil and cooled and you end up with these really hard brownish colored chips, theres probly more steps there that they dont say about., but when the chips are put into the hot oil for a second time thats when they puff up
pork rinds have a very high profit return, a 10 lb box of chips, a 1/2 cup of chips will fill a bread sack or more and sell at $4 each, depending on bag size and sell price a $50 10lb box could bring in around $200 or more profit, probly why they keep some of it a secret,
this is what the chips look like right out of the box
rendering your own from raw hide, all i know is that all of the fat is removed till its just the outer skin, cut into small pieces and put into a vat of 400deg oil till the remaining fat is gone, how long? don't know then there removed from the oil and cooled and you end up with these really hard brownish colored chips, theres probly more steps there that they dont say about., but when the chips are put into the hot oil for a second time thats when they puff up
pork rinds have a very high profit return, a 10 lb box of chips, a 1/2 cup of chips will fill a bread sack or more and sell at $4 each, depending on bag size and sell price a $50 10lb box could bring in around $200 or more profit, probly why they keep some of it a secret,
this is what the chips look like right out of the box
Last edited:
Pike2 - Those look awesome, I LOVE pork rinds! You got my attention now!anyone else make there own pork rinds? its hard to beat fresh made rinds worm and still crackling in the bowl,
Could not connect to the website: rudolphfoods.com, maybe down for maint.??
What kind of seasoning do you put on them, or do you eat them plain?
Thanks
Didn't work for me either - Try this link http://www.rudolphfoods.com/Pike2 - Those look awesome, I LOVE pork rinds! You got my attention now!
Could not connect to the website: rudolphfoods.com, maybe down for maint.??
What kind of seasoning do you put on them, or do you eat them plain?
Thanks
The cracklins should still have the fat layer on the skin side & get cooked for 5 seconds longer. That's the only difference i can find
cracklings do have alittle fat on them and also has a bit of smoky flavor to it, i actually i like the cracklings better then the regular ones,
click buy online upper right corner then click pellets under product type, i know that info is on that site some where,
i was kinda committed to the ones i bought, don't know why or how this happened but my very first order with them i bought the 10lb box from there website with a credit card, time went by and the bill never showed up on any of my CC statements year and a half later i was needing more and felt kinda guilty about it but it wasn't my fault, so i made another order for the 10lbs, got it a few days later but once again it didn't show up on any statements and i had money put aside for it and its kinda hard to just overlook a $50 bill, and that was 2 or so years ago and I'm now getting low on them again.
been using this box mainly for selling, in my town here we had a city or town wide garage sales where i set up beside the driveway, i had samples ready for trying any spice i had there, if they wanted a bag it was made right there in front of them, did the same thing at the towns yearly festival where a travailing carny sets up rides and all, i set up in front of a friends second hand store on the square when it wasn't raining or in the little kitchen he has inside, i made some money for the effort $3.50 a bag, had to share profit with the shop owner tho but worth it, he cant go very long with out a beer so it was a fun weekend.
redheelerdog i used all kinds from sea salt to hot Cajun
click buy online upper right corner then click pellets under product type, i know that info is on that site some where,
i was kinda committed to the ones i bought, don't know why or how this happened but my very first order with them i bought the 10lb box from there website with a credit card, time went by and the bill never showed up on any of my CC statements year and a half later i was needing more and felt kinda guilty about it but it wasn't my fault, so i made another order for the 10lbs, got it a few days later but once again it didn't show up on any statements and i had money put aside for it and its kinda hard to just overlook a $50 bill, and that was 2 or so years ago and I'm now getting low on them again.
been using this box mainly for selling, in my town here we had a city or town wide garage sales where i set up beside the driveway, i had samples ready for trying any spice i had there, if they wanted a bag it was made right there in front of them, did the same thing at the towns yearly festival where a travailing carny sets up rides and all, i set up in front of a friends second hand store on the square when it wasn't raining or in the little kitchen he has inside, i made some money for the effort $3.50 a bag, had to share profit with the shop owner tho but worth it, he cant go very long with out a beer so it was a fun weekend.
redheelerdog i used all kinds from sea salt to hot Cajun
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Latest posts
-
-
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean- Latest: Fueling Around
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 45
- General Discussion
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
-
Non fat dried milk
- Started by hog warden
- Replies: 27
- Sausage
-
Featured A couple thick strips please!
