I've been curing, smoking, slicing and vacuum sealing belly bacon and BBB for weeks now and have been dying to get to the skins I pulled off the belly before smoking.
Now, I think I like the cracklings better with a little "stuff" on them when rendered and fried correctly. But making pork rinds are done completely differently. The raw skins are separated from the belly and were cut into pieces and boiled for 2 hours or so. Then all the fat and "stuff" scraped off with a spoon. Then the pieces are placed on a wire rack over a cookie sheet into the convection oven overnight at 170' to dehydrate them completely until you can break them with a "snap". Break them into thumbnail sized pieces and pat them dry with paper towels to remove any remaining oils on the surface. Put them in a ziplock bag or vacuum seal then into the freezer until ready to cook and serve.
I used a 8" cast iron Dutch Oven with peanut oil heated to 400' then tossed a few of the dried chips. They sink to the bottom and within seconds they pop and float to the surface. I held them down submerged a few seconds longer with a spider. Drained on a cooling rack and immediately dusted with some "Slap Ya Mama" Cajun seasoning.They turned out perfect!
Now this all got me thinking if this would work with chicken skin...
Anybody try that before?
Now, I think I like the cracklings better with a little "stuff" on them when rendered and fried correctly. But making pork rinds are done completely differently. The raw skins are separated from the belly and were cut into pieces and boiled for 2 hours or so. Then all the fat and "stuff" scraped off with a spoon. Then the pieces are placed on a wire rack over a cookie sheet into the convection oven overnight at 170' to dehydrate them completely until you can break them with a "snap". Break them into thumbnail sized pieces and pat them dry with paper towels to remove any remaining oils on the surface. Put them in a ziplock bag or vacuum seal then into the freezer until ready to cook and serve.
I used a 8" cast iron Dutch Oven with peanut oil heated to 400' then tossed a few of the dried chips. They sink to the bottom and within seconds they pop and float to the surface. I held them down submerged a few seconds longer with a spider. Drained on a cooling rack and immediately dusted with some "Slap Ya Mama" Cajun seasoning.They turned out perfect!
Now this all got me thinking if this would work with chicken skin...
