PORK RIND PELLETS FROM SCRATCH.

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

  1. Well in Ark-N-Saw. A Maw is your mother.

    Happy smoken.

    David
     
  2. fwismoker

    fwismoker Master of the Pit

    [​IMG]    I'm a little slow sometimes....I GET IT... a hogs mother![​IMG]     You'd think the razorback ar-kansas(ians) would know pig parts!  
     
  3. I know.[​IMG]

    I just fried up a couple of hand fulls (only a small hand full at a time) Then I used some of TULSA JEFFS rub. With a small tweek.

    MAN O MAN......That will make you kiss your sister!

    Happy smoken.

    David
     
  4. webowabo

    webowabo Master of the Pit SMF Premier Member

    David. Can you freeze the pellets at thr stage right before you fry em up..in portion sizes for easy frying at a later date.. or do you fry the whole batch at once and then store?
     
  5. You DO NOT fry untill ready to eat Or about ready to eat.. You can store at room temp for almost ever. After I dehidrate them I put them in  tuppereware then on the shelf. They are as hard as rocks. Till you cook.

    Happy smoken.

    David
     
  6. webowabo

    webowabo Master of the Pit SMF Premier Member

    Awesome.. thanks Dave. I have a few things to smoke this weekend (primarily for the left overs since I ffinally got a vaccum sealer.. looking to cut my fast food cost down and use some good meat ;) that said I really wanna try some rinds..... since i should have plenty of extra time this weekend... I could live off them right next to JERKY! Lol
     
  7. I did a batch of venison jerky the other day. It has been jerky and pork rinds all week for me.

    Happy smoken.

    David
     
  8. webowabo

    webowabo Master of the Pit SMF Premier Member

    My kind of diet..
    now i have to find some pork skins around me (shouldnt be hard there are 17 mexican groceries in my neighborhood)
     
  9. The local butcher shop here will sale some. I also save what i take off of a belly if i get a skin on belly. A couple of ponds goes a long way.

    Happy smoken.

    David
     
  10. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    Hey David,

    Looks great and I want to try some from scratch.  One question - have you ever stuck them little nuggets in the microwave?  I've seen some microwaveable ones and I can't think of what they would do differently to prep them for microwaving vs frying.
     
     
  11. Doug

    after you ask this.

    I threw 3 pellets in the microwave in a bowl. I set the time at 2.22 with a 1100 watt micro. to my suprise they started to grow. Looking like pork rinds. At the 2 min mark they started to shrink so I cut it off. Yes I did have pork rinds. But not very light and crispy. I have thought of trying some in the oven. I just haven't done that yet

    Happy smoken.

    David
     
  12. Is this thread worthy of a sticky???? If so how????
     
  13. webowabo

    webowabo Master of the Pit SMF Premier Member

    I think it is worthy. Very informative! Still wanting to try!
     
  14. You will Love it. Grab you a skin and get started. Show us a Qview when you do.

    Happy smoken.

    David
     
  15. webowabo

    webowabo Master of the Pit SMF Premier Member

    Game on. ..
    Gonna follow your instructions. .... except.. I dont have a dehydrator. .. but..im gonna put the pieces in cabinet smoker. . By the time they boil..and I let em rest... it will be 105* outside.... so ill let them dry out there... with the amnps going and a small fan to help with the process
     
  16. Mike

    You can also dry them in the oven if you need to. 105 in the sun should get you close.

    Keep the pics coming. i won't call it a hijack.

    Happy smoken.

    David
     
  17. webowabo

    webowabo Master of the Pit SMF Premier Member

    David I meant 105 outside. Ill put them inside the smoker. My temps read 150* when I came home yesterday around 4pm inside the smoker.... ill just save some fuel..lol. and take advantage of the temps outside. ..
     
  18. [​IMG]
     
  19. jaxrmrjmr

    jaxrmrjmr Smoking Fanatic

    So, how are they coming along?  I found a meat shop that will get me whole fresh bellies, skin them for me, or sell me the skins.  The rind only is $2 lb.  Whole untrimmed bellies are $3.30 lb.
     
  20. The butcher shop here sells the skin for $2.00 ib. I just ordered a belly this morning. It is $2.99 lb and he will skin if for me and I get the skin. Then after I cure the bacon and smoke. he will slice it for me for free. I always take him a sample. Looking forward to seeing you Pellets.

    Happy smoken.

    David
     

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