Dwain Pannell
TVWBB Hall of Fame
When I removed the skin from my side meat to make bacon, I decided to make Chicharrón.
To do that, I had to remove the fat from the skin.
I thought I did a pretty good job, only one blow out.
I cut the skin into strips
boiled them for ~10 minutes
then dried them out on the WSM with a little pecan smoke
I then realized I had not removed enough fat so I had to remove it and complete drying them in the oven overnight. You can see the before and after in this photo. We fried them in 400*F canola oil
And there you have it: Chicharrón
To do that, I had to remove the fat from the skin.
I thought I did a pretty good job, only one blow out.
I cut the skin into strips
boiled them for ~10 minutes
then dried them out on the WSM with a little pecan smoke
I then realized I had not removed enough fat so I had to remove it and complete drying them in the oven overnight. You can see the before and after in this photo. We fried them in 400*F canola oil
And there you have it: Chicharrón