Pork Rinds - Smoked!

Discussion in 'Pork' started by dukeburger, Feb 27, 2016.

  1. dukeburger

    dukeburger Master of the Pit OTBS Member

    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!

     
  2. foamheart

    foamheart Smoking Guru OTBS Member SMF Premier Member

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

    whistech Smoking Fanatic SMF Premier Member

    Duke, those look absolutely delicious!     Save some for me.[​IMG]
     
  4. b-one

    b-one Smoking Guru OTBS Member

    Looks great!
     
  5. dukeburger

    dukeburger Master of the Pit OTBS Member

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

    dukeburger Master of the Pit OTBS Member

    Thanks Arlie! You bring the beer, I'll have some rinds for ya!
    Thank you!
     
  7. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great post DB!

    [​IMG]

    Al
     
  8. worktogthr

    worktogthr Master of the Pit SMF Premier Member

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

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    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

    [​IMG]
     
  10. dukeburger

    dukeburger Master of the Pit OTBS Member

    Thanks Al. Appreciate it!
    Thanks! First time frying over hot coals in the camp oven. Worked out well!
    Hey Richie, your Chicharron posts inspired me as well.

    Thanks for the points!
     

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