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.
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..
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.