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All-In [46871]
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Speaking of...... pork rinds
Feb 6, 2020, 10:41 AM
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a guy I know has a set up to make gallons of "pork rinds" and he's thinking about making some. I told him I'd be his help if I got a cut of the rinds.
Those of you who know people who know people and not just watched them making pork rinds on discovery channel, what tips/tricks are there to make the best ####, knock you flat on your back, pork rinds?
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All-TigerNet [13764]
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Bleach and Round Up***
Feb 6, 2020, 10:42 AM
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Heisman Winner [135748]
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That really only works when you egg wash them and roll them
Feb 6, 2020, 10:53 AM
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in asbestos fibers first...but it's totally worth the extra trouble.
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All-TigerNet [13764]
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My apologies, my post wasn't clear enough.
Feb 6, 2020, 11:54 AM
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I assumed the egg wash and asbestos were a given. The bleach and Round Up are to flavor the oil. They should be added once the oil temp reaches 350 or so.
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All-In [46871]
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Re: Speaking of...... pork rinds
Feb 6, 2020, 11:15 AM
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Probably should have just PM'd Lakebum1®
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All-TigerNet [11236]
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If you're really gonna do this, it's gonna take some
Feb 6, 2020, 11:21 AM
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effort and a verrrrry sharp knife, and you'll prolly have to re-sharpen it halfway thru. A butcher might save a pig skin for you if you ask, otherwise yer gonna need to find a pig farmer, cuz they don't sell that chit at the corner grocery.
Pigs have hair, scalding it off is the pain in the a s s part. Scalding hot water, followed by a razor blade, shave it til piggy is smooth as a baby's butt. Then cut it into strips of however wide you want your rinds. It sounds counter-intuitive, but you need to cut off most of the subdermal fat. Take a strip, lay it flat on the table, use your blade flat to the table and cut down the strip. Save the poke fat, cuz yer gonna render some of it into your fry pot. Got'em all cut up? Dry'em out in a low oven for a couple of hours, or else your fryer will turn into fireworks.
Get fry pot to 375 or so, start frying a few at a time...you don't want lower the temp by chucking a chitload in there or they'd come out greasy as h e l l. It don't take long, they'll poof up and float in less than a minute, pull'em out when they get crispy. Trial and error is yer friend. Right when they come out, hit'em with whatever spice you want and yer good to go.
It is a lot of work for a little enjoyment...kinda like a long drive way to a small house. Fun to do every now and then tho.
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All-In [46871]
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Re: If you're really gonna do this, it's gonna take some
Feb 6, 2020, 11:26 AM
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MVP [522]
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Old bay or Blackening Spice in the oil****
Feb 6, 2020, 11:34 AM
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