pork rinds

Discussion in 'Pork' started by pike, Jan 13, 2010.

  1. pike

    pike Meat Mopper

    I make fresh pork rinds when ive got the smoker going.


    [​IMG]
    By null


    [​IMG]
    By null
     
  2. captmoby

    captmoby Fire Starter

    Pike, How about a little more detail on the process. I'm interested. Where do you get the rinds? Local butcher?
    Thanks
     
  3. eaglewing

    eaglewing Smoking Fanatic SMF Premier Member

    AGREED, need details. they look good but how and with what?
     
  4. jak757

    jak757 Smoking Fanatic Group Lead

    Yes....give it up! I'd love to have fresh pork rinds like that. Love them. Share your method please....
     
  5. fireangel

    fireangel Fire Starter

    Looks interesting what is the process?
     
  6. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    I also would like more details, it's nice to know the how's and where's and when's of the subject.
     
  7. the dude abides

    the dude abides Master of the Pit OTBS Member

    I saw pork rinds on Unwrapped last night. They were doing a profile on Southern foods
     
  8. smokemaster

    smokemaster Smoke Blower

    I agree with all of the above. Details are needed.[​IMG]
     
  9. marty catka

    marty catka Meat Mopper

    I saw that Unwrapped too! Those look great pike! Yes, spill the details. A "Pork Rinds Tutorial" with full Qview should be coming.
     
  10. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    Let's see I make my own corned beef, pastrami, bacon of many types, sausage many also, lunch meat, hamburger meat, and noe snack sticks. So do you thingI would be interested in making mine own pork rinds??? SURE WOULD but I need alittle more info. I also see a tutorial coming. [​IMG]for peaking some interest.
     
  11. brohnson

    brohnson Smoking Fanatic

    Me to, please tell us! [​IMG]
     
  12. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    Details, details... pork rinds are one of my wifes favorite undulges; I must have details!!!
     
  13. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    They Look Great...[​IMG]

    I watched them make them at Silver Dollar City in Branson, Missouri years ago. Fresh made rinds are nothing like the stale store bought ones....

    Never thought about making them at home but Why Not?
     
  14. pepeskitty

    pepeskitty Smoking Fanatic

    I thought "How did he make those?" as soon as I looked at the pics. So I am jumping in with the group and want the details.

    Looks like you got a lot of interest in your pork rinds. That's got to make you feel good and it should, they look wonderful. You did a great job.
     
  15. pike

    pike Meat Mopper

  16. pike

    pike Meat Mopper

    more details.

    the fryer you see i got just for doing rinds and its filled 3/4 full with peanut oil so if you use your reguler fryer you'll need add alot more oil to it, and make some kind of plunger to hold the rinds down into the oil. these chips wont splater when the hit the oil the jst sink and start to exspand (or bubble up) and want to float on top ad they get large but then they shrink when they cool off.
    if you just let them float on top there will be alot of uncooked spots on the rinds..
     
  17. ecodork

    ecodork Fire Starter

    Those do look great!
    I was just wondering today about how to pull off NC style "skins" which seem to be more of a smoked cracklin/rind thing. Not sure if frying is involved with the kind I'm thinking of. They're not everywhere but perhaps my fave "lexington-style" NC bbq joint in the state (Cook's in Southmont, NC) has them.
     
  18. chefrob

    chefrob Master of the Pit OTBS Member

    az
    i love chicharones.........i love fried chicken skins too!













    can't forget duck skin also..............

    [​IMG]
     
  19. ^^^^^That is exactly what i am doing right now! Wish i had some in front of me. This forum is going to make me fat!
     
  20. badfrog

    badfrog Smoking Fanatic SMF Premier Member

    one of my favorite things about cooking chicken and turkey is that crispy skin as soon as it comes off the smoker or from the oven (my wife prefers turkey done in the oven)...yum-o!
     

Share This Page