PORK RIND PELLETS FROM SCRATCH.

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Would a deep fryer get them hot enough to cook?  The highest setting is 375.

This looks awesome!  I love pork skins.  I've got two skins from my shoulder sausage yesterday   So I can freeze the skins and not hurt them?

Thanks for the post
 
As far as I know. I haven't pulled any out and used them but they look fine. I was planning on using them as flavor in chili and stuff. The fried pellets look better!
 
Would a deep fryer get them hot enough to cook?  The highest setting is 375.

This looks awesome!  I love pork skins.  I've got two skins from my shoulder sausage yesterday   So I can freeze the skins and not hurt them?

Thanks for the post
a deep fryer will work pretty good. if you could get hotter it would be better. but it will do fine. you can freeze the for as long as you like. i freeze them when i do bacon. then pull them out when i have a few. or i buy them from the butcher shop.

happy smoken.

david
 
They don't like me!!!

Started my first belly bacon a couple of weeks back using Pop's brine.  Cold smoked it for about12 hours using my AMNPS in my MES 30.  After it came out I skinned it so I could make smoke flavored pork rinds.  I've really been looking forward to that since first reading this thread.

I can't figure out what I did wrong, but mine won't "poof" like they should.  I followed the directions, boiling, chilling, scraping, cutting, and drying.  Used my dehydrator to dry them about 18 hours since supposedly you can't get them too dry.  Oil temps were from about 380° to 420° but I only had a small amount of "puffed" skin, the remainder was just hard skin about the hardness of parched corn.

Can somebody help a feller out?

TIA
 
They don't like me!!!

Started my first belly bacon a couple of weeks back using Pop's brine.  Cold smoked it for about12 hours using my AMNPS in my MES 30.  After it came out I skinned it so I could make smoke flavored pork rinds.  I've really been looking forward to that since first reading this thread.

I can't figure out what I did wrong, but mine won't "poof" like they should.  I followed the directions, boiling, chilling, scraping, cutting, and drying.  Used my dehydrator to dry them about 18 hours since supposedly you can't get them too dry.  Oil temps were from about 380° to 420° but I only had a small amount of "puffed" skin, the remainder was just hard skin about the hardness of parched corn.

Can somebody help a feller out?

TIA
Skin it first.

happy smoken

David
 
Try it you will love it! If you don't burn down the house...............you ar knocking on the flash point!

Happy smoken

David
help.gif
 
Sorry no help. If you can not control heat? you get what you deserve.

Gunner.gif
 I know you have one..........I am a stalker.....I saw it in your post So get back to the
th_Slab_of_meat.gif


Happy smoken.

David
LOL...dude right now i have a chicken that's kicking my ***!      My birds go 2 to 2 1/2 hours like clock work and i'm over the 3 hour mark! ....So don't mess with the yankee
th_violent5.gif
 
Hey David,

Thanks for a great post!  I love this kind of stuff....using the whole animal, making tasty snacks. Awesome!  Definitely worth
points1.png


I've tried baked pork rinds a few times, and they always come out way too hard. I'll try your method next time.  Looks great!

Have a good night!
Clarissa
 
Hey David,

Thanks for a great post!  I love this kind of stuff....using the whole animal, making tasty snacks. Awesome!  Definitely worth
points1.png


I've tried baked pork rinds a few times, and they always come out way too hard. I'll try your method next time.  Looks great!

Have a good night!
Clarissa
Clarissa

Thanks for the Points. Some day I will have enough points too???????

I have never tryed to Bake them.

one thing to remember is. Don't put to many in at a time. They puff up a lot. That's why i use the popcorn size.

Happy smoken.

David
 
I actually might just put these on my to do list....after all i'm expanding my pallet to hog maws, chitterlings and pigs feet.   I'm going all hog!

You ever have hog maws, chitterlings etc... Mr Mule?
 
I actually might just put these on my to do list....after all i'm expanding my pallet to hog maws, chitterlings and pigs feet.   I'm going all hog!

You ever have hog maws, chitterlings etc... Mr Mule?
Don't much care for chitterlings. Have no clue what a hog maws is. Is it a momma hog....Pickled pigs feet are good. Just not much their. My dogs like the bones.

Happy smoken.

David
 
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