PORK RIND PELLETS FROM SCRATCH.

themule69 · Dec 9, 2012

here we go with pork rind pellets from scratch. ok almost scratch. i bought the skins. instead of raising the pig.

so here we go. got about 2 3/4# of pork skin from butcher shop. ( you may have to ask the butcher a few days in advance for skins).

here are the 2 pieces of skin. washed and about ready for the pot.

i did cut each half in 3 pieces before going into the pot.

note the small wine barrel in the top left. good stuff.

pork rind 1.JPG

themule69
Dec 9, 2012

same 2 pieces

pork rind 2.JPG

themule69
Dec 9, 2012

now it is 6 pieces in the pot. going to boil 2 hours.

pork rind 3.JPG

themule69
Dec 9, 2012

drinking coffee while we eait for the 2 hour boil to happen. more pics to come, win loose or draw.

jarjarchef · Dec 9, 2012

I am in..... I have been playing around with making pork rinds...... Almost have it figured out. Was going to try the boil method before the drying the next time I do them.......

themule69 · Dec 9, 2012

OK THE 2 HOUR BOIL IS OVER. A COUPLE MORE PICS.

PORK RIND 4.JPG

themule69
Dec 9, 2012

PORK RIND 5.JPG

themule69
Dec 9, 2012

NOW A 30 MIN. OR SO COOL DOWN. OR REST. SO NOW WE WAIT AGAIN. MAYBE I SHOULD BREAK OUT THE HOME CURED THEN SMOKED CANADIAN BACON AND SMOKED CHEESE FOR A SNACK.

canadian bacon sliced with cheese.JPG

themule69
Dec 9, 2012

shoneyboy · Dec 9, 2012

themule69 · Dec 9, 2012

skins rested in how water for 1 hour. 30 is long enough. but had to eat. now on cooling rack in fridge for a 2 hour cool down.

pork rind on rack 1.JPG

themule69
Dec 9, 2012

ronrude · Dec 9, 2012

Looking forward to seeing this.

themule69 · Dec 9, 2012

now after 2 hours in the fridge. it's time to scrape the fat off. a large spoon works well for that. if you are doing a lot of rinds. only take a little out of the fridge at a time. the fat will scrape off easyer without tearing.

the rind in back has been scraped. bottom right has the middle scraped. bottom left still has fat on it. the spoon shows the fat.

pork rids 6.JPG

themule69
Dec 9, 2012

same as above. with pile of scraped off fat. the fat will go in the fireplace. this pig will have no waste.

pork rind 7.JPG

themule69
Dec 9, 2012

skin scraped.

pork rind 8.JPG

themule69
Dec 9, 2012

pizza cutter works well to cut skin up. i like small pieces. easyer to add seasoning after cooking. and easyer to cook. but make them any size you like.

pork rind 9.JPG

themule69
Dec 9, 2012

more cut up. the strips on the top will be cut smaller.

pork rind 10.JPG

themule69
Dec 9, 2012

cut skin on tray to dry overnite

pork rind 11.JPG

themule69
Dec 9, 2012

cut up to dry.

pork rind 12.JPG

themule69
Dec 9, 2012

my inspector checking the floor for waste

. nothing foundon on floor. 1 tough inspector, and you think USDA is tough.

ourk rind 8 helper.JPG

themule69
Dec 9, 2012

once again we wait. they have to dry. should be at least overnite. but you can't go to long on drying.

kick back and have a cold one. more to come. i hope it is worth a point or 2.

jarjarchef · Dec 9, 2012

Very cool.

themule69 · Dec 9, 2012

sorry for the typos football in the back ground

themule69 · Dec 14, 2012

pellet dried.

pork rind 13.JPG

themule69
Dec 14, 2012

pork rind 14.JPG

themule69
Dec 14, 2012

a few in the hot oil for a few seconds.

pork rind 15.JPG

themule69
Dec 14, 2012

a few seconds more.

pork rind 16.JPG

themule69
Dec 14, 2012

after about a min.

pork rind 17.JPG

themule69
Dec 14, 2012

done. sprinkled with seasoning as soon as they come out of the oil.

pork rind 19.JPG

themule69
Dec 14, 2012

go4abliss · Dec 14, 2012

I bet some smoked salt or smoked paprika would be good on the rinds

mike johnson · Dec 14, 2012

OMG! those look SOOOOOO GOOD. If I ever have belly skin I will so make these.

ptcruiserguy · Dec 14, 2012

Very nice... love how they turned out.

I have some belly skin in the freezer and some on my bellies that I am getting

ready to smoke for bacon.

I tried this once but wasn't aware of the "Boiling or Drying" time.

Will definitely try this again using your method.

Thanks themule69

Happy Smokin'

Mike

themule69 · Dec 14, 2012

ok here are the ingredients i used.

pork skins with a thin layer of fat.

spice mix 2 tablespoons kosher salt (if i had smoked salt i would have used it)

4 tablespoons sugar ( just a little to much)

2 teaspoons cayenne (home grown dried then ground with seeds a little more would be ok for my taste)

1 tablespoon smoked parprika ( if you don't have smoked then use what you have. it will be fine)

if you mix it up a few days in advance. the flavors will bloom for better flavor.

you can use about anything you like, they are good plain also.

for the pig skins place in stock pot, cover with water, bring to boil for 2 hours. until very soft and able to tear easily.

turn off pot and let cool for half hour.

remove from water and lay on cooling rack, skin side down, place in fridge for 2 hours.

remove skin from rack and scrape off as much fat as possable ( a spoon works well for this, the more fat you remove the crispier they will be.)

once all the fat is removed. cut or tear into small pieces. ( a pizza cutter works well for this)

i use a dehirator but you can use an oven to dry. you can't over dry. they will feel rock hard and inedible when done

to cook bring your oil up to 390 deg.( your not far from the flash point so watch the temp close)

drop a few into the oil, hold under the oil with a small pan or what ever you have. cook for about 60 sec. don't over cook.they will puff up and look great.

remove from oil and season as soon as they come out of the oil. (put a lot more seasoning on than you think you need).

yum yum they are good. if you smoked the skins some that would also add to the taste.

hope you enjoy.

themule69 · Dec 14, 2012

GO4ABLISS said:
I bet some smoked salt or smoked paprika would be good on the rinds

if i had, had smoked salt i would have used it. i did use smoked paprika. your mind is the limit to what you can add. i may try to smoke the skin sometime in the future.

themule69 · Dec 14, 2012

ptcruiserguy said:
Very nice... love how they turned out.

I have some belly skin in the freezer and some on my bellies that I am getting

ready to smoke for bacon.

I tried this once but wasn't aware of the "Boiling or Drying" time.

Will definitely try this again using your method.

Thanks themule69

Happy Smokin'

Mike

hey mike give it a try. remember to take a few pics.

jarjarchef · Dec 14, 2012

Thank you for the post. It helped me fill in the holes I was missing.

Great job!!!!!Thumbs Up

themule69 · Jan 27, 2013

had to do another batch. this time 6 half belly skins.

pork rind 20.JPG

themule69
Jan 27, 2013

pork rind 21.JPG

themule69
Jan 27, 2013

pork rind 22.JPG

themule69
Jan 27, 2013

pork rind 23.JPG

themule69
Jan 27, 2013

finished pellets

pork rind 24.JPG

themule69
Jan 27, 2013

pork rind 25.JPG

themule69
Jan 27, 2013

pork rind 26.JPG

themule69
Jan 27, 2013

pork rind 27.JPG

themule69
Jan 27, 2013

pork rind 28.JPG

themule69
Jan 27, 2013

these things are so good.

happy smoken.

david

roller · Jan 27, 2013

Nice job ! Always wondered how that was done...

mvincent42 · Jan 27, 2013

Wow. I have some skin pieces in the freezer from some bacon I made. Now I know why I have been saving them. I will try soon and post pics! Awesome stuff! Big thumbs up to you!

PORK RIND PELLETS FROM SCRATCH.

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