The Perfect Crunchy and Salty Treat: Dehydrated Pork Skin

Are you following the carnivore diet and longing for a deliciously salty and crunchy snack? Look no further than dehydrated pork skin chips, the ultimate solution to satisfy your cravings! These fried goodies serve as an excellent alternative to corn chips, especially if you’re carbohydrate sensitive or in need of a high-protein option. Whether you’re dipping them in salsa, guacamole, pimento cheese, or using them as a base for nachos or taco shells, pork rind chips are incredibly versatile. Sprinkle some Redmond Real Salt or add a dash of cinnamon and maple sugar for a savory or sweet treat anytime you desire. And here’s a pro tip: keep reading to discover how to have pork rind chips “on demand”!

What Makes Pork Rind Chips So Special?

You may be wondering what exactly pork rind chips are and what they’re made of. Well, they’re simply pig skins fried to perfection in lard or another cooking oil. When prepared correctly, these skins puff up into a delectable and crunchy snack. They’re incredibly addictive and offer a unique texture and flavor experience.

Healthier Than You Think

Most people assume that pork rinds are not a healthy snack, particularly the ones you find at the grocery store. And you’re right! Those packaged varieties are no different from regular potato or corn chips fried in questionable oils. However, when you make homemade pork rinds the right way, they become an incredibly healthy snack option. They are a perfect fit for a carnivore or keto diet, offering a satisfying crunch while being low in carbs.

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A little boy eating pork rinds.

The Pork Rinds vs. Corn Chips Dilemma

Whether pork rinds are healthier than corn chips depends on the chip itself and your dietary needs. For individuals with corn or flour allergies or those who should avoid corn and flour due to dietary reasons, pork rinds are undoubtedly a healthier alternative to tortilla chips. They cater to a wider range of dietary restrictions and preferences, making them an excellent choice for many.

Getting Hook’d On Making Pork Rind Chips

Now that we’ve piqued your interest, let’s dive into the process of making your own delicious pork rind chips. Before we proceed, make sure you have the necessary supplies on hand:

  • Sharp Knife: A sharp knife is crucial for precise cutting.
  • Cutting Board: This messy job requires a durable cutting surface.
  • Large Pot: Boiling the pork skins is the first step, so a generous pot is necessary.
  • Dehydrator: Dehydrating the skins before frying them is a vital step. An Excalibur dehydrator or an oven set at a low temperature can be used.
  • Cast Iron Skillet: Ideal for frying the pork rinds, although any deep skillet will work.

Gather the following ingredients:

  • Pork Skin: If you don’t have access to your own butchered hogs, you can usually obtain pork skins from a local butcher. Remember to request the skins when you get your hog processed.
  • Lard: We recommend using lard for frying the pork rinds, although other quality cooking oils will suffice. If you’re interested in rendering your own lard, check out the video tutorial available in Abundance Plus.
  • Salt: A crunchy chip wouldn’t be complete without a sprinkle of salt, and Redmond Real Salt is our go-to choice.
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Let’s Get Cooking!

Prepare the Skins

  1. Begin by softening the pork skins. Ensure that they are thawed before starting.
  2. Add the pork skins to a pot of boiling water.
  3. Boil the skins for two hours.
  4. Drain the water and cool the pork skins by covering them with cold water.
  5. Slice the pork skins into manageable-sized pieces.
  6. With the skin side up, use a sharp knife to remove as much fat as possible, leaving only a thin layer. Some fat is acceptable, but too much will result in chewier pork rinds.
  7. Cut the pork skins into your desired chip size. While many recipes recommend 1/2 inch pieces, feel free to experiment with larger sizes for a more substantial chip.

Dehydrate the Skins

  1. Place your prepared pork skins on a dehydrator rack. We recommend using stainless steel Excalibur racks lined with a Paraflex dehydrator sheet. The orientation of the skins doesn’t matter; just spread them out on the tray.
  2. Dehydrate the pork skins at 165°F for 10-14 hours, depending on their size. The goal is to achieve a rock-hard texture.
  3. Store the dehydrated pork skins in a zip-top freezer bag for easy access anytime you desire “pork rinds on tap.”

Fry Pork Rinds to Perfection

  1. Heat a generous amount of lard in a heavy-bottomed, deep pan (such as a cast iron skillet) over medium-high heat. Bring the temperature to 375-400°F for optimal results. Cooking them at too low of a heat will result in chewier rather than crispy pork rinds.
  2. Add a single layer of dehydrated pork skins to the hot oil and stir continuously as they puff up.
  3. Flip over any skins that need to cook on the other side.
  4. Remove the cooked pork rinds onto a paper towel-lined plate and immediately sprinkle them with salt.
  5. Place a paper towel between each layer of pork rinds to prevent oversalting.
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Now that you have your crunchy, salty delights, feel free to experiment with flavors. If you’re in the mood for a sweet treat, sprinkle some cinnamon and maple sugar on the pork rinds to enjoy a churro-like experience.

Note: If you’ve fallen in love with making homemade pork rinds, why not take the next step and raise and butcher your own hogs? For exclusive masterclasses on raising pigs, head on over to Abundance Plus.

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  • How to Train a Cow to Milk
  • How to Raise Baby Turkeys (Brooder Stage)

At Hook’d Up Bar and Grill, we strive to bring you the best in delicious and unique recipes like these dehydrated pork rind chips. Stay tuned for more mouthwatering ideas to tantalize your taste buds!

Note: This article is adapted from the original source, with modifications made to align with the brand focus of Hook’d Up Bar and Grill.