Chicharrón

[Dwain Pannell]

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

 

[CLasko]

Wow! Thanks for sharing.

 

[Ed M.]

Fantastic, Dwain!!

 

[Gary H. NJ]

Dwain, I've been thinking of doing that for awhile. I usually remove the pork ring after I smoke the bacon. Do you think it would still work?

 

[Dwain Pannell]

Dwain, I've been thinking of doing that for awhile. I usually remove the pork ring after I smoke the bacon. Do you think it would still work?

I think so.

Two tips: remove ALL the fat or it won't puff up on the fat side. ...and they have to be DRY.

I decided to remove the skin first to get more smoke on the slab when I smoke it.

In a nut shell: Boil the skin in strips. Then place in the frig for 2 hrs. Then you scrape the remaining fat off with a knife. Dehydrate for 12 hours then break up the hard strips into small pieces. Fry at 400 degrees.

 

[Gary H. NJ]

Thanks Dwain. Cheers.

 

[Jo Torez]

Also when it's finished, squeeze some fresh lime on top. Delish!!

 

[Peter Gallagher]

very cool! Great post -
pbg

 

[Cliff Bartlett]

Never done any of that Dwain, but I find it very interesting. I know they were delicious!

 

[John Solak]

Wow those look good!!!!

 

[ChuckO]

Look great (I guess) I'd sure as heck try one or ten

 

[Tony R]

Looks good!!!

 

[Greg B.]

That is totally cool! Looks real delicious! Thanks!