Discussion in 'Pork' started by themule69, Dec 9, 2012.

  1. wes w

    wes w Master of the Pit OTBS Member

    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
  2. mvincent42

    mvincent42 Meat Mopper

    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!
  3. 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.

  4. you have to try it. it's easy and taste great.

    happy smoken.

  5. you will love it.
  6. paul catt

    paul catt Smoke Blower

    Thanks for the 411 ... whats up with the pig greese in the fireplace  lol I don't think my gas logs would like that too much
  7. yeh the pig grease on the gas logs might not be the best idea. i have made a batch that i didn't scrape. they were ok but i prefer to scrape them.

    happy smoken.

  8. 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?

  9. fwismoker

    fwismoker Master of the Pit

    This has to be an Ar-Kansas thing....lol ;)
  10. Skin it first.

    happy smoken

  11. So where I messed up was curing the skin?  I can fix that on the next round.

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

    Happy smoken

  13. fwismoker

    fwismoker Master of the Pit

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

    [​IMG]  I know you have one..........I am a stalker.....I saw it in your post So get back to the[​IMG]

    Happy smoken.

  15. fwismoker

    fwismoker Master of the Pit

    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[​IMG]
  16. snorkelinggirl

    snorkelinggirl Master of the Pit OTBS Member

    Hey David,

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

    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!
  17. 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.

  18. fwismoker

    fwismoker Master of the Pit

    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?
  19. 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.

    Last edited: Jun 25, 2013
  20. fwismoker

    fwismoker Master of the Pit

    Hog maws are the stomach lining

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