Homemade Pork Rinds Question

[Lew Newby]

I'm curing my first Pork Belly to make Bacon. I removed the skin and made pork rinds but in the kitchen. I will probably do this again but would like to try it on my SmokeFire using the process I used in the kitchen. I'm thinking use my Jerky rack and run 325° for 1.5 hrs. Remove from SF., crank it up to 450°, put them in and check after 5 minutes. In the kitchen I did oven at 325 and air fryer at 450 for 5 minutes and they puffed up real nice. This was my first time making these and I hope someone has some experience they can share. I know it's not technically BBQ but I did put a rub on it, it's fun, and tastes great. Quasi Q?

 

[Lynn Dollar]

I don't know if this will help you or not, but Chud recently made some pork cracklins, which I'm guessing are pork rinds. Chud's cooking is as strong as his personality, he's a character from New Hampshire that found his way to Austin ....

 

[Lew Newby]

I don't know if this will help you or not, but Chud recently made some pork cracklins, which I'm guessing are pork rinds. Chud's cooking is as strong as his personality, he's a character from New Hampshire that found his way to Austin ....

Thanks Lynn. It's helpful because it reinforces the validity of my process. It made me think that I will give them an hour of smokeboost before I go up to 325 just to give more smoke flavor. I think because the SmokeFire is a convection oven I can just raise the temp to 450 and sort of emulate the frying process. Cracklins are the rind plus the belly meat so they probably behave a little different in the cooking process. Having watched that I will have to try some Cracklins next. I left the fat on my rind instead of scraping it off, as recommended, so I got a little of the rendered fat in the taste. Great video but Chud is a weird one. The one advantage to doing the high heat in my air fryer is a window to observe when the rind pops up. Just have to check more often with the SF. Thanks again.

 

[Lynn Dollar]

Thanks Lynn. It's helpful because it reinforces the validity of my process. It made me think that I will give them an hour of smokeboost before I go up to 325 just to give more smoke flavor. I think because the SmokeFire is a convection oven I can just raise the temp to 450 and sort of emulate the frying process. Cracklins are the rind plus the belly meat so they probably behave a little different in the cooking process. Having watched that I will have to try some Cracklins next. I left the fat on my rind instead of scraping it off, as recommended, so I got a little of the rendered fat in the taste. Great video but Chud is a weird one. The one advantage to doing the high heat in my air fryer is a window to observe when the rind pops up. Just have to check more often with the SF. Thanks again.

Chud grows on ya but yeah, he's a bit weird

He posts a new vid every Tuesday morning and Mrs Dollar and I have breakfast watching Chud's latest cook. We really enjoy him.