PORK SKIN ... (for pork rinds) ???

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JckDanls 07

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Sep 10, 2011
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Tampa area, Florida.
For making pork rinds, Is there any difference in what part of the skin is used ?? The only part I have used so far is the belly skin (when making bacon) ... I found a store that sells skin for a $1.99 lb ... not sure what they have... just wanted to arm myself with knowledge before going in to get some ... Thanks for your thoughts ...
 
My $.02 is skin is skin in butchering hogs over the years when we trimmed the meat for sausage and lard we never separated anything and we had pork skins which we called cracklings when rendering the lard. Love pork skins all flavors BBq, plain, salt and vinegar yell buddy. Enjoy 
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Warren
 
Exactly. I save the belly skin. Sometimes I will buy a Picnic that has the skin on it that I cut off and save for rinds or cracklings. If you can get just the skins, go for it! They sure are good made fresh around the campfire!

 
For making pork rinds, Is there any difference in what part of the skin is used ?? The only part I have used so far is the belly skin (when making bacon) ... I found a store that sells skin for a $1.99 lb ... not sure what they have... just wanted to arm myself with knowledge before going in to get some ... Thanks for your thoughts ...
Keith I have a store were I buy that it works real good

Richie
 
ok.. so I just bought some today.. there is no fat on them... do they still need to be boiled first ??
 
I believe it will help if you boil them first. Even if there is not much fat on them. It changes the texture and they do swell up a bit in that step before dehydrating. Then when dehydrating, they will get very thin and hard and will snap in half if you break them. That's how I tell when they are done.
 
ok. upon further review .. after thawing and looking over.. there is more fat that what I thought.. they are boiling as we speak and will go in the dehydrator overnight ... thanks for the input y'all...
 
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