Pork Rinds "Chicharron"

Discussion in 'General Discussion' started by oregon smoker, Oct 28, 2015.

  1. Finally had a few minutes to post this. every time I made the attempt it went hard left or right along the journey and did not turn out as I wanted. in using the search bar finally I ran across an older post from "The Mule" I believe (Thank You) and it appeared to be simple and straight forward. well in one of my bacon runs the belly's were skin on.....so the beginning of this latest attempt turned out perfect.

    I did change up the seasoning a little for my taste by using additional Cayenne pepper and adding smoked paprika.

    I did boil the skins for 2 hrs and they were a little fragile but you are going to cut them all up or tear them at some point anyway. you might be able to boil for a little less time but at two hours it was very easy to scrape the fat off the skin.

    one other thing I did was as the pieces were drying in the dehydrator I noticed there was a shine (excess fat/oils?) on them when done so as I pulled them off the dehydrator I placed them on layers of paper towel's to see if the towels would soak anything up. this process lasted over night and the towels did the trick. the rest of the process followed "Mule's" step by step again Thank - you Mule. Pictures below; sorry I did not get pictures while scraping the fat.

    The Belly's before Boiling and trimmings to throw away to the left

    Here are the chips heading to the Hot Tub...

    Drying the Skins in dehydrator not shown [​IMG]

    Skin Chips in paper towels

    These are the skins fresh from the paper towel resting

    here are the Skins in the oil for the quick fry

    Here are the finished Chicharrons

    Thanks for Enjoying This,

    tropics, redheelerdog and crazymoon like this.
  2. b-one

    b-one Smoking Guru OTBS Member

    Those look tasty!
  3. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Tom, those look totally killer, my mouth is watering. Nice job on the Chicharrons.

    I love those and have made them often, my kid loves them too, fresh out of the fryer cant be beat.

  4. Red,

    Thanks, also thanks for the points,

  5. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I love those things! I've never made them, all I've done with pork skin is make cracklins.

    Very nice!
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Dang it man thems look good nice job

  7. ak1

    ak1 Master of the Pit OTBS Member

    There is something not quite right. Would you mind sending some my way to test them.
  8. DS,


  9. AK,

    would be my pleasure but big brother is watching all my shipments, hate to get you involved, LOL [​IMG]

  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    No problems shipping them up to me. Just hop in your rig and head on down. Tie them on top of your rig though so you're not tempted to snack on them along the way!

    Tasty treats, nice fry!
  11. ak1

    ak1 Master of the Pit OTBS Member

    You are so considerate!
  12. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    OS, they look delicious !
  13. tropics

    tropics Smoking Guru SMF Premier Member ★ Lifetime Premier ★

    Tom I followed his thread and made bunches of them this summer,nice job makes me want some and a cold one 5:50 AM ah its past 5 LOL


  14. bigtrain74

    bigtrain74 Master of the Pit OTBS Member SMF Premier Member

    Very nicely done my friend!
  15. What an awesome way to plug the arteries. Did you season them before or after frying?

  16. Thanks Richie, also thank you for the points. isn't it 5:00 somewhere?

    Last edited: Oct 29, 2015
  17. I seasoned them right after I pulled them from the fry. I shook them in the basket then dumped them into a big bowl and sprinkled the seasoning and tossed.

  18. CM

    Thanks and also thanks for the points. there is nothing like fresh ones....once you (ME) finally make them right ! [​IMG]


Share This Page