Processed Pork Rinds - Paste, hey what? page

[Bolivar]

After discovering a fantastic looking recipe for ground-pork-rind-covered chicken, I thought I MUST give this a go.

I chucked in some pork rinds into my food processor, but it wasn't the dry mix I was expecting. Infact it was much like nut butter! What gives?

[Catherine]

did you use cracklins? all the fat on those would probably be kinda gross in a food processor.

[Hedonist]

What kind of rinds? The baked ones I get are dry as dust. I haven't put them in the food processor but it doesn't seem like they would turn to paste.

[Blackbird]

Possibly you overprocessed them? I should think you would want pork rind crumbs and not powder.

[Catherine]

if you bought the poofy kind of pork skins, you could just put them in a ziploc bag & smash them with a heavy skillet; actually i think that would probably work for the cracklins too.

[Bolivar]

Mr porky ones (UK).