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Chicharron (Pork Rind)

post #1 of 7
Thread Starter 

Bought some pork shoulders for sausage, skinned and ground them. Decided to make themules69 pellets.

http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch

 

Followed his step by step and they are great,my wive said she never had them, as fresh as this in the Philippines so here are some pics.

Fat I scraped with the knife Skin below

Boiled for 2hrs I think I can cut down on the time a little

Skin Scraped with spoon I didn't leave much fat on these

Cut up small I went to small next time they will be bigger.

In the dehydrator for almost 30 hrs.

Did a small sample

 

Finished cooking the batch the other day and they are good

Thanks for looking and Thanks Dave 

post #2 of 7
Looks awesome! Love chicharron... Dip it in vinegar, soy and sriracha!

Patiently waiting for a lechon and kilawan thread... ;)
post #3 of 7
Thread Starter 
Quote:
Originally Posted by Welshrarebit View Post

Looks awesome! Love chicharron... Dip it in vinegar, soy and sriracha!

Patiently waiting for a lechon and kilawan thread... ;)

We use the vinegar and silly peppers Little SOBs wow :devil:

post #4 of 7
That looks awesome Richie.... Making me crave pork rinds now ! biggrin.gif Very nice job !

kewl.gif

points1.png
post #5 of 7
Looks like they turned out great!!
post #6 of 7
Thread Starter 
Quote:
Originally Posted by WaterinHoleBrew View Post

That looks awesome Richie.... Making me crave pork rinds now ! biggrin.gif Very nice job !

kewl.gif

points1.png


Justin thanks for the kind words they are addictive,Just finished boiling some belly skin I bought just for this.Big Thanks for the point.

post #7 of 7
Thread Starter 
Quote:
Originally Posted by b-one View Post

Looks like they turned out great!!


They are good super light not greasy like the ones in the bag.Thanks for the kind words

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