Just when you think you've seen it all!

[iceman]

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

[Wildcat]

Dang Pat - I love pork skins and have not had any in a long time. You just had to get me started. ;D

[Habanero Smoker]

My doctor would not like to hear of me reading this post.

[Tenpoint5]

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

[KyNola]

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.

[Piker]

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

[Ka Honu]

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.

[Habanero Smoker]

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?

[Ka Honu]

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.

[Habanero Smoker]

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.

[Ka Honu]

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.

[Habanero Smoker]

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.

[Ka Honu]

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.

[Habanero Smoker]

Thanks for the additional information.