MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade Pork Rinds Using A Dehydrator
Categories: Pork, Herbs, Dairy, Vegetables, Chilies
Yield: 6 servings

1 lb Pork skins; in sm pieces
Oil
1/4 c Sour cream
1/2 ts Chives

MMMMM-------------------------SEASON MIX------------------------------
2 tb Sea salt
1/2 ts Garlic powder
1 ts Ground black pepper
1 tb Paprika
1/2 ts Onion powder
1/8 ts Ground chile

Cut pork skin into bite size pieces (Kitchen shears
work best for this).

Add cut skin pieces to a pot of boiling water and let
simmer for 10 minutes. Remove from water and place on
paper towels to let water drain. Pat dry with additional
paper towels, removing as much water as you can.

Arrange the pork skins on the racks of the dehydrator
and dehydrate for approx. 24 hours, until the skins are
rock-hard little bricks (important to have them fully
dehydrated or when frying the skins will pop and explode
causing hot oil to go all over).

In a bowl, add sea salt, garlic powder, black pepper,
paprika, onion powder and chile. Put in air tight
container and set aside for when skins are finished.

After skins are finished dehydrating, fill a small pot
about half way (or 2") with oil (some use lard but I
found it made the rinds not as airy). Heat the oil on
medium-high, until a water drop sizzles across the top
(about 375ºF/190ºC if you have a thermometer).

Fry the pork skins in batches, being careful not to
overcrowd, until they puff up and turn golden brown.
They will float so push them down in the hot oil if one
side is not cooking. I just use a slated spoon.

Once puffed up and golden brown, remove them from the
oil and let drain on paper towels. While still hot,
sprinkle with the seasoning mix.

Serve with sour cream sprinkled with chives for dipping.

NOTES: Store in a cool, dry, air tight container. Will
last about 2-3 days. Do not refrigerate, as pork rinds
will lose their crunch. Seasoning Blend can be anything
you like and enjoy. Some just like it with plain salt.

RECIPE FROM: https://www.bigoven.com

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