I had a pile of skins from a leg of pork I had trimmed up for my breakfast sausage grind that I had tucked away in the freezer for a rainy day. Did some searching on here about what to do with them and I found Mule's post for Pork Rind Pellets.
Basically followed that thread to the tee, but instead of using a dehyrator, I decided to use my Big Chief to dry the skins out and give them a bit of smoke. Total drying time took around 20 hours and used 3 pans of maple chips.
For the seasoning I used:
3 TBS Brown Sugar
1 TBS Granulated Sugar*
2 TBS Coarse Sea Salt
1 tsp Cayenne
1/2 tsp Red Pepper Flakes
1/2 tsp Chipotle Powder
1 TBS Smoked Paprika
*After tasting the final product, it was a bit spicier than I anticipated so I added the granulated sugar.
First time trying these, they are a very tasty snack!! Will do again for sure.
Instead of placing the hot skins in the fridge to cool after boiling, it was cold enough outside so I placed the racks in the idle Big Chief for 2 hours.
Scraped the fat off the skins
Cut into strips so they could fit on the Big Chief racks.
After smoking/drying.
Cut into smaller pieces (This was tough!)
Instead of frying these inside, I fired up the kettle and used the camp oven and I'm glad I did this outside...
Got the oil up to temp and moved pot away from hot coals
Better way than any to cool down the camp oven
Since it turned iout to be a nice day...cracked a cold one and ate some rinds by the fire for the rest of the afternoon!
Basically followed that thread to the tee, but instead of using a dehyrator, I decided to use my Big Chief to dry the skins out and give them a bit of smoke. Total drying time took around 20 hours and used 3 pans of maple chips.
For the seasoning I used:
3 TBS Brown Sugar
1 TBS Granulated Sugar*
2 TBS Coarse Sea Salt
1 tsp Cayenne
1/2 tsp Red Pepper Flakes
1/2 tsp Chipotle Powder
1 TBS Smoked Paprika
*After tasting the final product, it was a bit spicier than I anticipated so I added the granulated sugar.
First time trying these, they are a very tasty snack!! Will do again for sure.
Instead of placing the hot skins in the fridge to cool after boiling, it was cold enough outside so I placed the racks in the idle Big Chief for 2 hours.
Scraped the fat off the skins
Cut into strips so they could fit on the Big Chief racks.
After smoking/drying.
Cut into smaller pieces (This was tough!)
Instead of frying these inside, I fired up the kettle and used the camp oven and I'm glad I did this outside...
Got the oil up to temp and moved pot away from hot coals
Better way than any to cool down the camp oven
Since it turned iout to be a nice day...cracked a cold one and ate some rinds by the fire for the rest of the afternoon!
