Chicharron

tropics · Apr 7, 2015

Chicharron

3 lbs. pork skin I used belly for this batch.Boiled Belly for 1 1/2 hrs it was very soft,let sit in hot water for 30min.to cool refrigerated til the following day. Scaped fat off, then into the dehydrator for 20 plus hrs.Had to do this in 2 batches. Frying I used my small deep fryer,they come out great whole family loved them.

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tropics
Apr 7, 2015

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tropics
Apr 7, 2015

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tropics
Apr 7, 2015

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tropics
Apr 7, 2015

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tropics
Apr 7, 2015

Did not take pics in the dehydrator Nice bag of rinds.

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tropics
Apr 7, 2015

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tropics
Apr 7, 2015

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tropics
Apr 7, 2015

Thanks for looking

We held our Easter Dinner on Sat Kids have to travel

chef willie · Apr 7, 2015

tip of the hat to you sir......that's a lot of work. I investigated the process a while back while doing a picnic & decided, for me, it was going to be a PITA so decided against it.....well done.....Willie

humdinger · Apr 7, 2015

Yum. Boy those look fresh and white as snow! What's on the plate next to them, jalapenos?

tropics · Apr 7, 2015

Humdinger said:
Yum. Boy those look fresh and white as snow! What's on the plate next to them, jalapenos?

They are a small sweet pepper stuffed,with Jalapeno Jack cheese. Breaded and fried.

tropics · Apr 7, 2015

Chef Willie said:
tip of the hat to you sir......that's a lot of work. I investigated the process a while back while doing a picnic & decided, for me, it was going to be a PITA so decided against it.....well done.....Willie

Chef Willie its not as bad as it sounds,my wife even gave me a hand.Thanks for the kind words.

tropics · Apr 7, 2015

Humdinger said:
Yum. Boy those look fresh and white as snow! What's on the plate next to them, jalapenos?

We make the Jalapeno Poppers the same way

disco · Apr 24, 2015

Wow, what a great project. Kudos.

Disco

b-one · Apr 24, 2015

I'm to lazy to make them,but you can send me some of yours!:biggrin: They look great!!

oldschoolbbq · Apr 24, 2015

Nice , I love Pig Skins . .

Rafter H BBQ · Apr 24, 2015

Richie, that is awesome ! I just bought a couple whole shoulders with skin on & hoping to try some rinds.... Hope it works & looks as great as yours look ! Nice thread !

tropics · Apr 26, 2015

WaterinHoleBrew said:
Richie, that is awesome ! I just bought a couple whole shoulders with skin on & hoping to try some rinds.... Hope it works & looks as great as yours look ! Nice thread !

I bought some Belly Skin to make more for the party. Decided to try trimming more fat before boiling. It works nice sharp knife almost like I was skinning a fish LOL

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tropics
Apr 26, 2015

All dried ready for the fryer.

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tropics
Apr 26, 2015

Thanks for looking

foamheart · Apr 26, 2015

Mmmmmm............ Pig skins! ZOMG I want some now! 'Course since I am late to the party I guess they are all gone by now.

gary s · May 12, 2015

Nice , Looks Great I love those things

Gary

carlo olivares · May 12, 2015

tropics said:
Chicharron
3 lbs. pork skin I used belly for this batch.Boiled Belly for 1 1/2 hrs it was very soft,let sit in hot water for 30min.to cool refrigerated til the following day. Scaped fat off, then into the dehydrator for 20 plus hrs.Had to do this in 2 batches. Frying I used my small deep fryer,they come out great whole family loved them.

100_1691.JPG

tropics

Apr 7, 2015

100_1692.JPG

tropics

Apr 7, 2015

100_1695.JPG

tropics

Apr 7, 2015

100_1697.JPG

tropics

Apr 7, 2015

100_1698.JPG

tropics

Apr 7, 2015

Did not take pics in the dehydrator Nice bag of rinds.

100_1727.JPG

tropics

Apr 7, 2015

100_1743.JPG

tropics

Apr 7, 2015

100_1748.JPG

tropics

Apr 7, 2015

Thanks for looking

We held our Easter Dinner on Sat Kids have to travel

Tropics,

Now im craving chicharon! That would be so good with spiced vinegar (suka!)

Yum and topped on hot white rice with some dried fish!

tropics · May 12, 2015

gary s said:
Nice , Looks Great I love those things

Gary

Gary Thanks for the point. These things are addictive,once the skin has been dried, I keep some in the fridge and fry when I want.

tropics · May 12, 2015

Carlo Olivares said:
Tropics,

Now im craving chicharon! That would be so good with spiced vinegar (suka!)

Yum and topped on hot white rice with some dried fish!

Carlo maybe on top of some Sigsig

carlo olivares · May 12, 2015

tropics said:
Carlo maybe on top of some Sigsig

Oh man now i am really hungry!

foamheart · May 12, 2015

That sure looks like a lot of work when you can do cracklins ..............

tropics · May 12, 2015

Foamheart said:
That sure looks like a lot of work when you can do cracklins ..............

Kevin Thanks for the point the cracklins look like more oil splattering. I need an outdoor kitchen. LOL

foamheart · May 12, 2015

tropics said:
Kevin Thanks for the point the cracklins look like more oil splattering. I need an outdoor kitchen. LOL

LOL.... believe it or not, you'll no doubt soon have one if ya keep hanging out around here.

Starts with the pit/smoker, next its the project reefer to hold your meats, then you get tired of Ziploc bags allowing your meats to freezer burn, then it will be bacon with which comes the slicer, you start thinking how nice it would be to have it all in one place. Then you've gotta have a sink, then its water. Once ya get water you'll decide how nice it will be to have a bathroom so you don't have to go insyde tracking up Momma's house. Then comes that next freezer. Heck we didn't even talk sausage making. Then the race is own. Remember whoever has the must stuff wins when you get to the pearly gates. LOL

Ya know I would have thought so also, but I wore shorts and I didn't splatter at all. I woulda noticed too! ROFLMAO

Chicharron

Epic Pitmaster

Master of the Pit

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