Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: jcnaz on April 08, 2014, 01:32:33 PM
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(http://i1175.photobucket.com/albums/r637/jcnaz44/Weber%20Stuff/IMG_20140408_135631_738_zps5iqso7v3.jpg) (http://s1175.photobucket.com/user/jcnaz44/media/Weber%20Stuff/IMG_20140408_135631_738_zps5iqso7v3.jpg.html)
So yesterday I smoked a pork shoulder. The night before that I prepped it, and that included skinning it. I hate throwing away all of that skin, so this time I put it in a bag in the refrigerator so that I could figure out fried pork skins.
They are easy! ;)
...and time consuming. :o
From what I read the difference between a pork rind (skin) and a cracklin is how much subcutaneous fat you leave on when you fry the pieces. other than that the process is similar.
http://www.cookingchanneltv.com/recipes/pork-rinds-chicharron.html
http://baconsheir.com/porkrindmaking.html
I read these and other recipes while my smoker was running. Then I did this:
Cut the skin into roughly 2"x2" squares.
place skin pieces into a saucepan of water with peppercorns, salt and a couple of garlic cloves. Cover and boil for 1.5 hrs.
Cool, drain, place skins on a baking rack/sheet pan. dry overnight in the refrigerator.
Place the pan in a low oven (200f) for 3-4 hours until well rendered and skin is dry and firm.
Let cool. Use a butter knife to remove any remaining fat. Fry in an inch of hot lard until they puff up and look delicious!
They are as good as they look. 8)
I could have dried them out on the smoker if I had read up on this before I started. Next time!
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Cool. I love me some chicharron. I don't think I'd have the patience to make it though. Too many little latino markets near me that make their own. I like the really long slabs that are equal parts meat, fat and fried skin. I mix a little vinegar, garlic and thai pepper as a dipping sauce. So good.