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Fried Pork Skins, 2nd try: Q-view

post #1 of 2
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I ran accross a few old threads doing a search lastnight, and had to try these again. Yesterday, I did a fry-only, and they were far less than desirable. Today I was armed with a bit better info on methods.


I did a boil of the whole skin for approx 3 hours until the skin had swollen up to about 4 times it's original thickness (not including fat/other tissues) and was begining to get a fall apart texture. I removed it from the pot, drained and chilled @ 20* for a couple hours before continuing. Now it was time to slice and fry!


Boiled, chilled, sliced and heading for some hot fat/oil:




Just into the pot, getting things settled in a bit...tried to run at 350* oil temp, but my pot was not deep enough to contain the spattering grease...these babies really pop alot at higher temps, and cause some pretty violent micro-explosions:




I'm just about to pull them out for draining and seasoning...I waited until the texture started getting spoungy with the tongs and they were getting a golden brown color:




I hit them with a good dose of Cajun seasoning and tossed them for a minute in a collander before hitting the paper towel lined pan:




The flavor was great, texture so-so, being crunchy on the outside and still had some grease in the interior from cooking too slow...I needed to fry them at a higher temp to get a puffier/crispier product....I'm getting closer to the real deal though...a deep pot (20 quart or larger) with a proper lid will be next on my quarterly order for cooking gear:





Well, as they say, practice makes perfect. Now, I'll have to locate a couple more picnic shoulders to skin out so I can try fried pork skins again...er...uh...OK, I'll smoke the picnics for pulled pork, too! LOL!!!


post #2 of 2

Nice try Eric,

I would think there would be some guys on here who could make these things in their sleep, since they were knee high to a gator.  They should be along soon with some tips.




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