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What to do with the skin???

Discussion in 'Pork' started by mballi3011, Nov 10, 2010.

  1. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    Hi all you smokers out there. I have a delimma and I know you can help me with it. I'm going to New York for work and pleasure. My dilemma is I have a load of pork skin I removed from some pork shoulders that I'm smoking today. I want to bring a bunch of things that theses folks have never had like I'm smofrying turkey and a smoking a shoulder there too. Then I'm also going to make some Abt's and some BBq sushi both I know they have never had but now I'm wondering how to make I think their called crackling or pork rinds what ever I can do with this pork skins. So help goes out to all the great smoking minds out there.

  2. northern greenhorn

    northern greenhorn Master of the Pit SMF Premier Member

    I'd go with pork rinds, I'm sure someone here can help ya, if not, make a football
  3. brekar

    brekar Smoke Blower

    1. You can make pork rinds several ways. the 1st way is to bake them. Get out your large, thin, baking sheet. Oil down the entire sheet, you can also use cooking spray if that is all your happen to have at the moment.Salt and pepper the pork skins until completely covered in seasoning. Place pork skins onto baking sheet. Be sure they are not on top of one another. Place baking sheet inside of a pre-heated 400 degree oven for approximately 3 hours or until the pork skins are super crunchy. Try and only check them about once every 45 minutes. Opening the oven releases to much heat which in turn lowers the temperature of the oven, making whatever your cooking inside of it cook longer. Once nice and crisp, take out of oven, place onto a plate to cool down just a little, and enjoy.

    2. Deep fryng. drop them in grease thats 400. Cook for 60 seconds, remove, season and eat it up. Hope that helps...
  4. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    I have done them both ways and I prefer #2 even though it is not that healthy - just tastes better to me.
  5. pineywoods

    pineywoods SMF Hall of Fame Pitmaster Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

  6. otter

    otter Meat Mopper

     Jerry has got it with the link , step by step = EASY Just watch your temp or you will scorch them and the lard

        Good Luck And from this good eating !!!!
  7. pit 4 brains

    pit 4 brains Master of the Pit Group Lead OTBS Member SMF Premier Member

    I did the crackilin's once.. I suggest you DO NOT do it in your kitchen. I did them with my turkey fryer outside and I still had a big mess.
  8. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member


    I was thinking of frying them in my turkey fryer set up. I just wanted to make sure that there aren't any off the wall things that I can do with them. But thanks goes out to all that have offered.