Pork Rinds!!

[sanva]

Hey, I skinned a pork shoulder yesterday to smoke and saved the skin and cut it up in little squares, thought I would try to make some pork rinds like they do at the fairs and festivals. I put them in a ziploc with some rub and shook them up real good, stuck them in the fridge. My question is what do I do next? I've seen them make them before in the fish fryers with just a little oil in the bottom and they throw some little pieces of skin in and they just swell right up and are really good. The pieces they use look to be dried or what? Anyone know? Thanks alot, Sammy.

 

[glued2it]

http://www.smokingmeatforums.com/for...ight=cracklins

 

[pigcicles]

If you do a search on the forum search button for 'pork rinds' you will find some useful threads. In one I posted a link to homesteading today forum with this ... http://homesteadingtoday.com/showthr...oto=nextnewest check post #3

Hope that helps

 

[richtee]

Guess I dunno if the other replies contain this in their links, but seasoning is usually done as they come out warm...after the baking/frying process. The high temps really messes with the seasoning, especially garlic...ugh, that stuff's bad if burnt.