Subj : 2/23 Nat Pork Rind Week 2
To   : All
From : Dave Drum
Date : Mon Feb 21 2022 10:41:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Pork Rinds Using A Dehydrator
 Categories: Pork, Herbs, Dairy, Vegetables, Chilies
      Yield: 6 servings
 
      1 lb Pork skins; in sm pieces
           Oil
    1/4 c  Sour cream
    1/2 ts Chives

MMMMM-------------------------SEASON MIX------------------------------
      2 tb Sea salt
    1/2 ts Garlic powder
      1 ts Ground black pepper
      1 tb Paprika
    1/2 ts Onion powder
    1/8 ts Ground chile
 
  Cut pork skin into bite size pieces (Kitchen shears
  work best for this).
  
  Add cut skin pieces to a pot of boiling water and let
  simmer for 10 minutes. Remove from water and place on
  paper towels to let water drain. Pat dry with additional
  paper towels, removing as much water as you can.
  
  Arrange the pork skins on the racks of the dehydrator
  and dehydrate for approx. 24 hours, until the skins are
  rock-hard little bricks (important to have them fully
  dehydrated or when frying the skins will pop and explode
  causing hot oil to go all over).
  
  In a bowl, add sea salt, garlic powder, black pepper,
  paprika, onion powder and chile. Put in air tight
  container and set aside for when skins are finished.
  
  After skins are finished dehydrating, fill a small pot
  about half way (or 2") with oil (some use lard but I
  found it made the rinds not as airy). Heat the oil on
  medium-high, until a water drop sizzles across the top
  (about 375ºF/190ºC if you have a thermometer).
  
  Fry the pork skins in batches, being careful not to
  overcrowd, until they puff up and turn golden brown.
  They will float so push them down in the hot oil if one
  side is not cooking. I just use a slated spoon.
  
  Once puffed up and golden brown, remove them from the
  oil and let drain on paper towels. While still hot,
  sprinkle with the seasoning mix.
  
  Serve with sour cream sprinkled with chives for dipping.
  
  NOTES: Store in a cool, dry, air tight container. Will
  last about 2-3 days. Do not refrigerate, as pork rinds
  will lose their crunch. Seasoning Blend can be anything
  you like and enjoy. Some just like it with plain salt.
  
  RECIPE FROM: https://www.bigoven.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I'm antagonistic to inflated and misleading health food claims
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