[USA] Pork rinds
[USA] Pork rinds
Hi.
There is an interesting topic on polish sausage maker's forum called "Pork rinds chips" with some Youtube links:
http://www.youtube.com/watch?v=WOHEx4AH ... ature=fvwp
http://www.youtube.com/watch?v=ERTmzdWr3yo
This topic is very interesting because we do not have any traditions in making pork rinds in Poland , at least in region I live.
Furthermore they are not commercially available at all and it looks like they are popular in USA (as you can see on second YT video).
So, do you have any experience in making homemade pork rinds ?
Regards
B.
There is an interesting topic on polish sausage maker's forum called "Pork rinds chips" with some Youtube links:
http://www.youtube.com/watch?v=WOHEx4AH ... ature=fvwp
http://www.youtube.com/watch?v=ERTmzdWr3yo
This topic is very interesting because we do not have any traditions in making pork rinds in Poland , at least in region I live.
Furthermore they are not commercially available at all and it looks like they are popular in USA (as you can see on second YT video).
So, do you have any experience in making homemade pork rinds ?
Regards
B.
Last edited by BonAir on Fri Feb 25, 2011 03:56, edited 1 time in total.
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BonAir
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BonAir
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I may be wrong. But I think skwarki is either bacon or backfat fried in small little pieces. My mom use to put them on top of pierogi with some sour cream. Oh man oh man....Im getting hungry now!!!Trosky wrote:Pork rinds are good and my favorite ones are the Hot and spicy ones. I Never tried to make them myself, can't buy the skin around here. What is the difference between "Skwarki" and pork rinds, I always thought they where the same
Trosky
-Nick
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Custom R&O Smoker
Cedar Smokehouse
Weber Performer
Weber 22.5" One Touch Gold Kettle
Weber 18" WSM
Weber Smokey Joe
Lang 84 Deluxe w/chargriller SOLD
Cinder Block Smokehouse RETIRED
atcNick is right.
So called "Smalec ze skwarkami" (lard with cracklins) is made from grinded backfat (bacon is rather "too good" for this purpose )
So called "Smalec ze skwarkami" (lard with cracklins) is made from grinded backfat (bacon is rather "too good" for this purpose )
Pozdrawiam
BonAir
http://wedlinydomowe.pl/forum/viewtopic ... 7286#47286
Co by tu jeszcze sprasować... ?
BonAir
http://wedlinydomowe.pl/forum/viewtopic ... 7286#47286
Co by tu jeszcze sprasować... ?
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I have finally convinced my butcher to supply my back fat with skin attached. I insinuated that without the skin, i couldn't be sure which part of the hog it actually came from.
So wise associates, what do I do to convert this into puffy pork rinds. I'm guessing a really hot oven or deep frying at a high temp. I do prefer the oven route. Of course it will have to have a brief exposure to the hickory. Maybe a basic bacon brine for 12 hours, rinse, dry and smoke for an hour with dampers half open?
Lend me your thoughts, please!
So wise associates, what do I do to convert this into puffy pork rinds. I'm guessing a really hot oven or deep frying at a high temp. I do prefer the oven route. Of course it will have to have a brief exposure to the hickory. Maybe a basic bacon brine for 12 hours, rinse, dry and smoke for an hour with dampers half open?
Lend me your thoughts, please!
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
The way I found that works is to cut the skins to the size that you want, place them on a baking tray in the oven at 50 deg C until they are dry.
I then transfer them to a wok on low heat without any lard or fat and allow the fat to render out , you need to give them a regular stir a bit like making popcorn. Keep stiring until they have all fizzed out , do not over heat them as they will become bitter. Once I have poured the fat off I add salt and spices and give it a good shake up to distribute evenly.
Enjoy.
I then transfer them to a wok on low heat without any lard or fat and allow the fat to render out , you need to give them a regular stir a bit like making popcorn. Keep stiring until they have all fizzed out , do not over heat them as they will become bitter. Once I have poured the fat off I add salt and spices and give it a good shake up to distribute evenly.
Enjoy.
One technique that is worth trying is to slowly braise the skin or even ears until tender before going into the drying phase. Once the skins are dry you can fry them up and they will be quite a bit more aerated and unctuous.
Another wild tip is to add tapioca maltodextrin to Franks Red Hot or your favorite hot sauce. When you mix the two ingredients in a blender at a ratio near 2:5, you will see a transformation of liquid to powder that you can then sprinkle on your pork rinds.
Another wild tip is to add tapioca maltodextrin to Franks Red Hot or your favorite hot sauce. When you mix the two ingredients in a blender at a ratio near 2:5, you will see a transformation of liquid to powder that you can then sprinkle on your pork rinds.