pork rinds

[shannon127]

Can't wait to try this
 

 

[nozzleman]

Just bought a 1 lb package on amazon for about $12 to give this a try.

 

[redheelerdog]

OK!, Like the commercial... HERE WE GO!

What would be a good little fryer to buy to make these, I have never done anything like this and I don't have a clue about deep fat frying. What kind of oil do you use? What do I need to get to make these?

I see the pics and have a general idea but some feedback from Pike2 and other experts would be great!

I used to always munch down on the hot-n-spicy Baken-ets back in the day!

baken-ets-hot-n-spicy.jpg

• redheelerdog
• Dec 1, 2012

The fresh ones I bet are a so much better. 

Thanks!

 

[pike2]

just about any deep fryer will work but the smaller the fryer the less it can do at one time, make shure that it heats up close to 400deg   mine is a Hamilton Beach and its a Farley large one and i don't remember what the quart size it is.  and any fry oil will work,  i use peanut oil or what ever is cheaper,  down south they use cotton seed oil.

after getting a fryer then find or make a suitable plunger to hold the chips under the oil, 

 

[redheelerdog]

Just bought a 1 lb package on amazon for about $12 to give this a try.

Where on Amazon? Linky please.

Pike2 helped me out with a link for 1 pound orders:

http://www.wallacesporkskins.com/popyourownpo.html

 

[themule69]

HOW TO MAKE YOUR OWN. YOU CAN FIND THE SKIN AT A LOCAL BUTCHER SHOP. HERE IT IS 1.00 A #

THIS RECIPE WAS FOUND ON THE NET. IT IS NOT ONE I CREATED. I'M JUST SHARING. YOU CAN USE ANY SEASONING YOU WISH.

[h2]Ingredients[/h2]
For the popcorn
2 pounds pork skin with a thin layer of fat
For the spice mix
2 tablespoons kosher salt

4 tablespoons sugar

2 teaspoons cayenne

1 tablespoon smoked parprika

Directions: 

1. Place pig skin in stockpot, cover with water and bring to a boil. 
2. Boil skin for 2 hours, until very soft and able to tear apart easily. 
3. Turn pot off and let cool for half an hour. 
4. Remove skin from warm water and lie out onto cooling racks, skin side down, and place in refrigerator for 2 hours. 
5. Once chilled, remove skin from rack and begin to scrape off as much fat as possible.  (This is important, the more fat you remove the crispier your popcorn will get.)
6. Once you have removed all of the fat, dice the skin into ¼-inch cubes and allow to dry out on a sheet tray overnight or until completely dry. 
7. The skin will feel rock hard and inedible, that’s how to know it's ready.
8. Once skin is completely dry, drop into a 375F deep fryer and allow to puff. It'll take about 20 seconds. 
9. Remove what is now the popcorn from the fryer, season with spice mix and serve.

 

[redheelerdog]

I'm armed and dangerous now!

Fryer... Check

Oil... Check

Pellets... Check

Monday Night Football Fresh Fried Pork Rinds - That's what I'm talking about!

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• redheelerdog
• Dec 10, 2012

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• redheelerdog
• Dec 10, 2012

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• redheelerdog
• Dec 10, 2012

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• redheelerdog
• Dec 10, 2012

They sure are good - added a little salt and ground Chipolte.  

 

[thoseguys26]

HOW TO MAKE YOUR OWN. YOU CAN FIND THE SKIN AT A LOCAL BUTCHER SHOP. HERE IT IS 1.00 A #

THIS RECIPE WAS FOUND ON THE NET. IT IS NOT ONE I CREATED. I'M JUST SHARING. YOU CAN USE ANY SEASONING YOU WISH.

You hit that right on the head. That's pretty much how I have done it and with a little practice they are perfect.

Once boiled, dehydrated and ready to drop in the oil - keep a close eye on them because they burn quick!! The smaller the pieces the curlier they seem to fry.

I made one post on them but it's not the most detailed but it's pretty strait forward.  I had zero luck with the skin from my smoked bacon, FYI. They turned into a burnt rock rind.

http://www.smokingmeatforums.com/t/118562/pork-rinds-chicharones-homemade-q-view

Pikes link to the store bought ones, ready to fry, is pretty interesting. That could come in handy sometime..much easier!!  Mine took a good day & a half to dehydrate before frying.

 

[pike2]

I'm armed and dangerous now!

Fryer... Check

Oil... Check

Pellets... Check

Monday Night Football Fresh Fried Pork Rinds - That's what I'm talking about!

1.jpg

• redheelerdog
• Dec 10, 2012

2.jpg

• redheelerdog
• Dec 10, 2012

3.jpg

• redheelerdog
• Dec 10, 2012

4.jpg

• redheelerdog
• Dec 10, 2012

They sure are good - added a little salt and ground Chipolte.  

oh ya  good job there