Chicharron (Pork Rind)

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tropics

Epic Pitmaster
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Jun 25, 2014
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Attleboro,Ma
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 
 
Looks awesome! Love chicharron... Dip it in vinegar, soy and sriracha!

Patiently waiting for a lechon and kilawan thread... ;)
We use the vinegar and silly peppers Little SOBs wow 
devil.gif
 
That looks awesome Richie.... Making me crave pork rinds now ! :biggrin: Very nice job !

:kewl:

:points1:
 
That looks awesome Richie.... Making me crave pork rinds now !
biggrin.gif
Very nice job !

kewl.gif


points1.png
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.
 
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