Chicharron (Pork Rind)

Discussion in 'Other' started by tropics, Mar 25, 2015.

  1. tropics

    tropics Smoking Guru SMF Premier Member

    Bought some pork shoulders for sausage, skinned and ground them. Decided to make themules69 pellets.

    http://www.smokingmeatforums.com/t/131873/pork-rind-pellets-from-scratch

    Followed his step by step and they are great,my wive said she never had them, as fresh as this in the Philippines so here are some pics.


    Fat I scraped with the knife Skin below


    Boiled for 2hrs I think I can cut down on the time a little


    Skin Scraped with spoon I didn't leave much fat on these

    Cut up small I went to small next time they will be bigger.

    In the dehydrator for almost 30 hrs.


    Did a small sample



    Finished cooking the batch the other day and they are good


    Thanks for looking and Thanks Dave 
     
    welshrarebit and waterinholebrew like this.
  2. welshrarebit

    welshrarebit Master of the Pit

    Looks awesome! Love chicharron... Dip it in vinegar, soy and sriracha!

    Patiently waiting for a lechon and kilawan thread... ;)
     
  3. tropics

    tropics Smoking Guru SMF Premier Member

    We use the vinegar and silly peppers Little SOBs wow [​IMG]
     
  4. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    That looks awesome Richie.... Making me crave pork rinds now ! :biggrin: Very nice job !

    :kewl:

    :points1:
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks like they turned out great!!
     
  6. tropics

    tropics Smoking Guru SMF Premier Member

    Justin thanks for the kind words they are addictive,Just finished boiling some belly skin I bought just for this.Big Thanks for the point.
     
  7. tropics

    tropics Smoking Guru SMF Premier Member

    They are good super light not greasy like the ones in the bag.Thanks for the kind words
     

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