Pork Rinds??????

Discussion in 'Food & Cooking' started by kweedon, Feb 22, 2014.

  1. kweedon

    kweedon

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    So my Exec Chef and I have decided to start curing and smoking our own BACON!!!! We are also making some PANCETTA!! But after we have the pork belly in the cure we are left over with quite a bit of pork skin. We have decided to try and make some pork rinds. but neither of us have made them before we have looked into some recipes and watched a few videos. But there are soooo many different ways people have made pork rinds. we cant really decide which way to do it.

    So, have any of you made them before? If so how? Your input would be greatly appreciated!!
     
  2. deepsouthnyc

    deepsouthnyc

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    I typically poach it until the skin is tender, scrape off any extra fat, then dehydrate it for 12-24 hours. Break into shards and fry around 375F.
     
  3. everydaygourmet

    everydaygourmet

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    We smoke our bacon rind on specifically for smoked pork rinds, then take the smoked rind and bake for a couple of hours in foil @ about 225, (can also crock pot it) and then finish in the microwave, they come out great fluffy. Serve them with our Tuscan pork belly.

    Cheers!

    EDG