I was at a big box store the other day and saw this! Now I'm thinking should I waste a couple of bucks or not. OK so I did!!! The whole time I'm making a bag of these I'm telling the boss lady how horrible these are going to be :o So after the whole bag was gone she's still standing there laughing her cheeks off ;D Actually they weren't to bad. Dang it!!! >:( ;D
(http://i34.photobucket.com/albums/d148/olepop/100_1219.jpg)
Dang Pat - I love pork skins and have not had any in a long time. You just had to get me started. ;D
My doctor would not like to hear of me reading this post.
Hit them with some hot sauce Pat. I even get the boys to eat them when I do it that way and thats just with the regular bagged stuff not hot out of the microwave
Those things are great aren't they Pat? Used to be able to buy them at the Local Sam's. Haven't seen them in a while though.
Thanks that post jusr reminded me I have a quart of craclins in my freezer. These are the true pig skins rendered down to small bits. I have not had them since I was on the farm. I will dig them out tommorrow and try them. Thks again Piker
I used to like those things but am now hooked on homemade - boiled and then rendered and finished in the oven. I also feel good that I now have a legitimate use for the skin off the shoulders and bellies that seem to accumulate in my freezer.
Habs - Get a new doctor.
Quote from: Ka Honu on November 17, 2011, 09:00:14 PM
I used to like those things but am now hooked on homemade - boiled and then rendered and finished in the oven. I also feel good that I now have a legitimate use for the skin off the shoulders and bellies that seem to accumulate in my freezer.
Habs - Get a new doctor.
After reading your post, I think I will.
I'm now curing a ham and still have the skin. I was planning to render the fat out of it for lard. I may just pop the skin in the oven. What oven temperature should I use?
Here's the basic recipe...
• Cut the rinds into 4 by 4cm pieces
• Place in a pan of boiling water for 10 minutes
• Allow to cool, then place in the fridge until the skins feel 'dry' approx 2 hours
• Preheat the oven to 220c(425f) and place the rinds on a baking sheet. Season and place in the oven
• Turn the oven down to 180c(350f) and cook for about an hour (until crisp). You will need to drain the fat a couple of times.
• Let them cool and add more seasoning, if needed.
Thanks for the recipe. I had planned on rendering the fat first. If I render first then boil, do you think that will effect the crispness.
Hell if I know. If you render first I'm not sure there would be any point to boiling. I think the boiling renders some of the fat and preps the skin for the oven. I'm good with it as written but if you find a better way, let me know so I can try it.
My main reason to render is to make lard, the pork rinds would be secondary. But I think you answer the question whether there would be any point in boiling after rendering. It would be to prep the skin for the oven. I like to render over low heat, I guess I could render in boiling water, cool and collect the lard after that. If I do this I'll let you know.
You get plenty of lard during the oven stage but it's seasoned. You might try not seasoning until after the first "pour," about half an hour into the cook.
Thanks for the additional information.