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Thread: Processed Pork Rinds - Paste, hey what? page

  1. #1
    Bolivar's Avatar
    Bolivar is offline Senior Member
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    Processed Pork Rinds - Paste, hey what?

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    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?

  2. #2
    Catherine's Avatar
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    did you use cracklins? all the fat on those would probably be kinda gross in a food processor.

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    Hedonist's Avatar
    Hedonist is offline Senior Member
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    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.
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    Blackbird's Avatar
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    Possibly you overprocessed them? I should think you would want pork rind crumbs and not powder.

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    Catherine's Avatar
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    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.

  6. #6
    Bolivar's Avatar
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    Mr porky ones (UK).

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