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Pork Rinds - Smoked!

post #1 of 10
Thread Starter 

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!

post #2 of 10

Makes ya wonder what the normal folks do with their Saturday afternoons, don't it. LOL

post #3 of 10

Duke, those look absolutely delicious!     Save some for me.:Looks-Great:

post #4 of 10
Looks great!
post #5 of 10
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

Makes ya wonder what the normal folks do with their Saturday afternoons, don't it. LOL

 

Hahaha, I've spent many hours at the pit pondering that. Thanks for the points, Kevin!

post #6 of 10
Thread Starter 
Quote:
Originally Posted by whistech View Post
 

Duke, those look absolutely delicious!     Save some for me.:Looks-Great:

 

Thanks Arlie! You bring the beer, I'll have some rinds for ya!

 

Quote:
Originally Posted by b-one View Post

Looks great!

 

Thank you!

post #7 of 10

Great post DB!

 

:points:

 

Al

post #8 of 10
Really great post! Rinds look awesome and I like how you kept the cooking outdoors the whole time!! Points!!!
post #9 of 10

DB that is a great post, love the idea of adding some smoke.Outside is the best way did a lot in my fryer outside last year.Points

Richie

 

:points:

post #10 of 10
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post
 

Great post DB!

 

:points:

 

Al

 

Thanks Al. Appreciate it!

 

Quote:
Originally Posted by worktogthr View Post

Really great post! Rinds look awesome and I like how you kept the cooking outdoors the whole time!! Points!!!

 

Thanks! First time frying over hot coals in the camp oven. Worked out well!

 

Quote:
Originally Posted by tropics View Post
 

DB that is a great post, love the idea of adding some smoke.Outside is the best way did a lot in my fryer outside last year.Points

Richie

 

:points:

 

Hey Richie, your Chicharron posts inspired me as well.

Thanks for the points!

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