pork rinds

pike

Meat Mopper

Original poster

Jan 10, 2010

290

10

IOWA

• Jan 13, 2010

• #1

I make fresh pork rinds when ive got the smoker going.

By null

By null

 

captmoby

Fire Starter

Apr 4, 2009

41

10

Kansas, BVI's

• Jan 13, 2010

• #2

Pike, How about a little more detail on the process. I'm interested. Where do you get the rinds? Local butcher?
Thanks

 

eaglewing

Master of the Pit

SMF Premier Member

Jul 4, 2008

1,132

365

St. Louis MO

• Jan 13, 2010

• #3

AGREED, need details. they look good but how and with what?

 

jak757

Smoking Fanatic

Dec 4, 2009

796

21

Akron, Ohio

• Jan 13, 2010

• #4

Yes....give it up! I'd love to have fresh pork rinds like that. Love them. Share your method please....

 

fireangel

Fire Starter

Aug 3, 2009

48

10

Bismarck, ND

• Jan 13, 2010

• #5

Looks interesting what is the process?

 

richoso1

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Jun 21, 2007

8,432

41

• Jan 13, 2010

• #6

I also would like more details, it's nice to know the how's and where's and when's of the subject.

 

the dude abides

Master of the Pit

OTBS Member

Jul 12, 2008

3,525

39

Des Moines, Iowa

• Jan 13, 2010

• #7

I saw pork rinds on Unwrapped last night. They were doing a profile on Southern foods

 

smokemaster

Smoke Blower

Dec 20, 2006

114

10

Germany

• Jan 13, 2010

• #8

I agree with all of the above. Details are needed.

 

marty catka

Meat Mopper

Nov 5, 2009

264

11

SE MI

• Jan 13, 2010

• #9

I saw that Unwrapped too! Those look great pike! Yes, spill the details. A "Pork Rinds Tutorial" with full Qview should be coming.

 

mballi3011

Gone but not forgotten. RIP

OTBS Member

SMF Premier Member

Mar 12, 2009

14,477

58

• Jan 13, 2010

• #10

Let's see I make my own corned beef, pastrami, bacon of many types, sausage many also, lunch meat, hamburger meat, and noe snack sticks. So do you thingI would be interested in making mine own pork rinds??? SURE WOULD but I need alittle more info. I also see a tutorial coming.

for peaking some interest.

 

brohnson

Smoking Fanatic

Jan 11, 2010

351

10

Michigan

• Jan 13, 2010

• #11

Me to, please tell us!

 

badfrog

Smoking Fanatic

SMF Premier Member

Dec 10, 2009

398

10

Tennessee

• Jan 13, 2010

• #12

Details, details... pork rinds are one of my wifes favorite undulges; I must have details!!!

 

beer-b-q

Gone but not forgotten. RIP

OTBS Member

May 1, 2007

10,099

40

• Jan 13, 2010

• #13

They Look Great...

I watched them make them at Silver Dollar City in Branson, Missouri years ago. Fresh made rinds are nothing like the stale store bought ones....

Never thought about making them at home but Why Not?

 

pepeskitty

Smoking Fanatic

Jul 27, 2009

300

10

Pensacola, FL

• Jan 13, 2010

• #14

I thought "How did he make those?" as soon as I looked at the pics. So I am jumping in with the group and want the details.

Looks like you got a lot of interest in your pork rinds. That's got to make you feel good and it should, they look wonderful. You did a great job.

 

pike

Meat Mopper

Original poster

Thread starter

Jan 10, 2010

290

10

IOWA

• Jan 13, 2010

• #15

wow more feed back then i thougt i would get.
well teres 2 placces i found to buy te pellets from.

http://rudolphfoods.com/catalog.php?category=Pellets
they sell a 10lb box for $37



http://www.wallacesporkskins.com/popyourownpo.html
and here you can buy them by the pound

the size of cooker determans the amount you can cook at a time. but just a hand full inthe cooker set to 375--400 deg

and they must be held under the oil for 1 min and then its done.

 

pike

Meat Mopper

Original poster

Thread starter

Jan 10, 2010

290

10

IOWA

• Jan 13, 2010

• #16

more details.

the fryer you see i got just for doing rinds and its filled 3/4 full with peanut oil so if you use your reguler fryer you'll need add alot more oil to it, and make some kind of plunger to hold the rinds down into the oil. these chips wont splater when the hit the oil the jst sink and start to exspand (or bubble up) and want to float on top ad they get large but then they shrink when they cool off.
if you just let them float on top there will be alot of uncooked spots on the rinds..

 

ecodork

Fire Starter

Jan 2, 2010

69

10

Durham, NC

• Jan 13, 2010

• #17

Those do look great!
I was just wondering today about how to pull off NC style "skins" which seem to be more of a smoked cracklin/rind thing. Not sure if frying is involved with the kind I'm thinking of. They're not everywhere but perhaps my fave "lexington-style" NC bbq joint in the state (Cook's in Southmont, NC) has them.

 

chefrob

Master of the Pit

OTBS Member

Sep 13, 2009

3,627

42

az

• Jan 13, 2010

• #18

i love chicharones.........i love fried chicken skins too!













can't forget duck skin also..............

 

mtrhdltd

Newbie

Jan 7, 2010

25

10

Colorado

• Jan 14, 2010

• #19

^^^^^That is exactly what i am doing right now! Wish i had some in front of me. This forum is going to make me fat!

 

badfrog

Smoking Fanatic

SMF Premier Member

Dec 10, 2009

398

10

Tennessee

• Jan 14, 2010

• #20

one of my favorite things about cooking chicken and turkey is that crispy skin as soon as it comes off the smoker or from the oven (my wife prefers turkey done in the oven)...yum-o!