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Pork Scratchings/scrunchions/ Rinds etc.

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  • Pork Scratchings/scrunchions/ Rinds etc.

    While at my favorite local butcher (omega 3 meats, grass fed beef!) I impulsively asked if they had the stuff I needed to make crispy pork scrunchions (the local term for pork rinds), and they gave me about 10lbs of the stuff. Some of it has hair still. LOL!

    Anyway, has anyone made these on their own?

    I've googled a bit, and i think I know how I want to make these, but I wanted to get some ideas from here from those who've done it before.
    SW: 235
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    Rough start due to major carb WD.

    MWF: 1 hour run/walk, 1.5 hours in the gym - upper/lower and core
    Sat/Sun=Yard/house work, chasing kids, playing
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  • #2
    I haven't done it before with pork scratchings, but I've done it with chicken skin. Part of the secret is to make sure that the skin is good and dry before you attempt to fry them. Make sure there's already some fat in the pan (pot would be better) so that the heat conductance is even throughout even before they start to render. Season while still hot (I use salt and cayenne pepper).
    Give me liberty. Exploration of other options will be vigorously discouraged.

    Wondering something sciencey? Ask me in my Ask a Biochemist Thread

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    • #3
      Another awesome thing to try this with is salmon skin.

      Peel the skin off a nice big salmon fillet and fry it up in some olive oil until it looks like bacon.

      It is AMAZING.

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      • #4
        Originally posted by Rivvin View Post
        Another awesome thing to try this with is salmon skin.

        Peel the skin off a nice big salmon fillet and fry it up in some olive oil until it looks like bacon.

        It is AMAZING.
        *Mourns the loss of all those precious omega 3's through oxidation*
        .`.><((((> .`.><((((>.`.><((((>.`.><(( ((>
        ><((((> .`.><((((>.`.><((((>.`.><(( ((>

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        • #5
          Astaxanthin to the rescue.
          Give me liberty. Exploration of other options will be vigorously discouraged.

          Wondering something sciencey? Ask me in my Ask a Biochemist Thread

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          • #6
            How horrible are the pork rinds at the store? I have some in hand right now......lol
            Life is not a matter of having good cards, but of playing a poor hand well.

            - Robert Louis Stevenson

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            • #7
              i've been thinkiing about doing this as well i want to see some good recipes people!

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