• 2/14 Nat Pork Rind Week 2

    From Dave Drum@1:3634/12 to All on Sunday, February 12, 2023 12:17:00
    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

    ... Squanto showed them how to combine yams & marshmallows into a dessert
    --- MultiMail/Win v0.52
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)