Subj : 2/14 Nat Pork Rind Week 1
To   : All
From : Dave Drum
Date : Mon Feb 13 2023 04:55:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Make Pork Rinds
 Categories: Five, Pork
      Yield: 10 Servings
 
      1 lb (420 g) trimmed pork skin
           Frying oil
           Salt & Pepper
           Seasonings (opt)
 
  Pork skin is easy to find at smaller butcher shops,
  charcuteries, or international meat markets.
  
  Alternatively, buy a large cut of pork belly with the
  skin on it. Make sure there is at least a 1/4" (0.6 cm)
  of skin on the meat.
  
  Buy at least a pound (420 g) of pork skin, not including
  the meat.
  
  Use the skin within 3 days of purchase. The high
  moisture content of pork skin causes it to spoil
  quickly.
  
  Trim the skin away from the fat and meat. Cut away any
  meat by slicing through the fatty layer. Next, use the
  back of a knife or a large spoon to scrape the fat away
  from each strip of skin. The more fat you remove, the
  puffier the skins will become.
  
  Pork skin is tough and rubbery. The fat will be soft and
  easily scraped away.
  
  The leftover fat can be rendered into lard or discarded.
  The meat can be saved for a pork dish. *
  
  Cut the skin into bite-sized pieces. Once most of the
  fat is removed from the skin, cut the pork skin in
  small, bite-size squares. Aim for pieces that are 2" x
  2" (about 5cm x 5cm).
  
  The pork skins will double in size when fried.
  Therefore, avoid making excessively large pieces.
  
  Set your oven # 250°F/120°C. Many modern ovens will
  beep or ring when they’re done preheating. However, if
  your oven doesn’t have this feature, let the oven heat
  for at least ten minutes. This will ensure that it
  comes to temperature properly.
  
  Use a shallow baking sheet of any size. Place the pieces
  of pork skins directly onto the baking sheet, skin side
  down. Make sure the skin pieces aren’t touching or
  you’ll crowd them.
  
  Use a shallow baking sheet of any size. Place the pieces
  of pork skins directly onto the baking sheet, skin side
  down. Make sure the skin pieces aren’t touching or
  you’ll crowd them.
  
  Bake the skins for 3 hours. When the skins are cooked at
  a low temperature for a long time, the skins become
  dehydrated. This will allow them to become puffy and
  delicious when fried.
  
  When the pork rinds are finished dehydrating, they will
  look dry and brittle like beef jerky.
  
  It’s better to dehydrate the skins for too long than not
  long enough. If they don’t seem dry, let them cook for
  another thirty minutes or so.
  
  Find a deep stainless steel pan and fill it 1/3 full
  with lard or frying oil. Next, place the pan over
  medium-high heat for five to eight minutes, or until the
  oil bubbles. Avoid using low smoke-point oils like olive
  oil.
  
  The oil needs to be 385°-400°F (196°-204°C) to properly
  fry the pork rinds. If you have a cooking thermometer,
  hold the metal end in the oil for a few seconds to get
  a temperature reading.
  
  Mix a small bowl of seasonings and sprinkle them
  liberally over the fresh pork rinds. Many people prefer
  a simple blend of salt and pepper. However, a variety of
  seasoning mixtures can be used, including:
  
  A spicy-sweet blend of 1 1/2 ts salt, 1/2 ts ancho chile
  powder, and 1 ts maple sugar.
  
  1 ts (ea) Chinese five spice & salt.
  
  1 ts (ea) salt & pepper, and a sprinkle of paprika.
  
  Store leftover pork rinds. Keep any leftovers in an
  airtight plastic container or re-sealable bag. If the
  container isn’t airtight, the rinds will become stale.
  
  Eat any leftover pork rinds within a week.
  
  Store on the counter or in your pantry.
  
  RECIPE FROM: https://www.wikihow.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Garlick maketh a man wynke, drynke, and stynke." -- Thomas Nash
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