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Pork Rinds "Chicharron"

post #1 of 18
Thread Starter 

Finally had a few minutes to post this. every time I made the attempt it went hard left or right along the journey and did not turn out as I wanted. in using the search bar finally I ran across an older post from "The Mule" I believe (Thank You) and it appeared to be simple and straight forward. well in one of my bacon runs the belly's were skin on.....so the beginning of this latest attempt turned out perfect.

 

I did change up the seasoning a little for my taste by using additional Cayenne pepper and adding smoked paprika.

 

I did boil the skins for 2 hrs and they were a little fragile but you are going to cut them all up or tear them at some point anyway. you might be able to boil for a little less time but at two hours it was very easy to scrape the fat off the skin.

 

one other thing I did was as the pieces were drying in the dehydrator I noticed there was a shine (excess fat/oils?) on them when done so as I pulled them off the dehydrator I placed them on layers of paper towel's to see if the towels would soak anything up. this process lasted over night and the towels did the trick. the rest of the process followed "Mule's" step by step again Thank - you Mule. Pictures below; sorry I did not get pictures while scraping the fat.

 

The Belly's before Boiling and trimmings to throw away to the left

 

 

Here are the chips heading to the Hot Tub...

 

 

 

Drying the Skins in dehydrator not shown :wife:

 

 

Skin Chips in paper towels

 

 

 

These are the skins fresh from the paper towel resting

 

 

here are the Skins in the oil for the quick fry

 

 

Here are the finished Chicharrons

 

 

Thanks for Enjoying This,

 

Tom

post #2 of 18
Those look tasty!
post #3 of 18

Tom, those look totally killer, my mouth is watering. Nice job on the Chicharrons.

 

I love those and have made them often, my kid loves them too, fresh out of the fryer cant be beat.

 

:Looks-Great:

post #4 of 18
Thread Starter 
Quote:
Originally Posted by redheelerdog View Post
 

Tom, those look totally killer, my mouth is watering. Nice job on the Chicharrons.

 

I love those and have made them often, my kid loves them too, fresh out of the fryer cant be beat.

 

:Looks-Great:


Red,

Thanks, also thanks for the points,

 

Tom

post #5 of 18
I love those things! I've never made them, all I've done with pork skin is make cracklins.

Very nice!
post #6 of 18

Dang it man thems look good nice job

 

DS 

post #7 of 18

There is something not quite right. Would you mind sending some my way to test them.

post #8 of 18
Thread Starter 
Quote:
Originally Posted by driedstick View Post
 

Dang it man thems look good nice job

 

DS 


DS,

Thanks,

Tom

post #9 of 18
Thread Starter 
Quote:
Originally Posted by AK1 View Post
 

There is something not quite right. Would you mind sending some my way to test them.


AK,

would be my pleasure but big brother is watching all my shipments, hate to get you involved, LOL :laugh1:

 

Tom

post #10 of 18
Quote:
Originally Posted by Oregon Smoker View Post


AK,
would be my pleasure but big brother is watching all my shipments, hate to get you involved, LOL laugh1.gif

Tom

No problems shipping them up to me. Just hop in your rig and head on down. Tie them on top of your rig though so you're not tempted to snack on them along the way!

Tasty treats, nice fry!
post #11 of 18
Quote:
Originally Posted by Oregon Smoker View Post
 


AK,

would be my pleasure but big brother is watching all my shipments, hate to get you involved, LOL :laugh1:

 

Tom

You are so considerate!

post #12 of 18

OS, they look delicious !

post #13 of 18

Tom I followed his thread and made bunches of them this summer,nice job makes me want some and a cold one 5:50 AM ah its past 5 LOL

Richie

 

:points: 

post #14 of 18

Very nicely done my friend!

post #15 of 18

What an awesome way to plug the arteries. Did you season them before or after frying?

:77:

post #16 of 18
Thread Starter 
Quote:
Originally Posted by tropics View Post
 

Tom I followed his thread and made bunches of them this summer,nice job makes me want some and a cold one 5:50 AM ah its past 5 LOL

Richie

 

:points: 


Thanks Richie, also thank you for the points. isn't it 5:00 somewhere?

 

Tom


Edited by Oregon Smoker - 10/29/15 at 12:05pm
post #17 of 18
Thread Starter 
Quote:
Originally Posted by masonman1345 View Post
 

What an awesome way to plug the arteries. Did you season them before or after frying?

:77:


I seasoned them right after I pulled them from the fry. I shook them in the basket then dumped them into a big bowl and sprinkled the seasoning and tossed.

 

Tom

post #18 of 18
Thread Starter 
Quote:
Originally Posted by CrazyMoon View Post
 

OS, they look delicious !


CM

Thanks and also thanks for the points. there is nothing like fresh ones....once you (ME) finally make them right ! :beercheer:

 

Tom

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