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Thread: The greatest beer snack....ever.

  1. 18-10-2013, 08:07 AM #1
    Angus_A
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    The greatest beer snack....ever.

    Went to prestons last week and picked up some pig skin, decided to make some pork rinds!

    All you need is pig skin and some time, i got two pieces.

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    Cut them into large pieces that will fit in a pot and boil them for 2 hours.

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    After the boil, rinse them off and put in the fridge for another 2 hours or until stone cold and set. Use a spoon to scrape off all the fat from underneath and discard it. We only need the skin here.

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    After this, we need to cut them up into squares. I find a pizza cutter works perfect for this. Although a really sharp knife will do just fine. Little 1 inch squares is big enough, remember they double, sometimes triple in size during cooking.

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    Now, we need to dry them. If you have a dehydrator handy great! use that. But if not, put them all on a baking sheet and put in your oven at the lowest it'll go so it's just barely warmish. Leave them overnight, they should be almost rock hard when they are done.

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    This is what they look like once dried.

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    OKAY! Now for the fun part!

    Heat a pot of oil up nice and hot, about 200 degrees is perfect.

    Chuck in a small handful and leave it, in about 20 seconds they will all suddenly float to the surface and puff up like this.

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    Once they do that, stir them constantly until they go all nice and golden brown. This whole process takes about 60 seconds from start to finish.

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    Done! Season however you like, i like them with smoked salt but any seasoning will work.

    Enjoy!
    geezejonesy, Dino, Munsey and 3 others like this.
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  3. 18-10-2013, 08:29 AM #2
    Rushy
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    Best you send a generous sample to me to conduct some quality control testing on Angus. ha ha ha ha
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
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    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
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    Rule 6: Store firearms and ammunition safely
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  4. 18-10-2013, 08:31 AM #3
    veitnamcam
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    Wondered how that was done. Love the nobbys pork crackeling and always get a bag when buying beer.
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.
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  5. 18-10-2013, 08:34 AM #4
    Angus_A
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    Quote Originally Posted by Rushy View Post
    Best you send a generous sample to me to conduct some quality control testing on Angus. ha ha ha ha
    Haha Perhaps when i make the next batch
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  6. 18-10-2013, 10:29 AM #5
    veitnamcam
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    Me too!
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.
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  7. 18-10-2013, 11:28 AM #6
    Angus_A
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    Shit i'm going to have to make a bigger order next time
    veitnamcam likes this.
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  8. 18-10-2013, 02:52 PM #7
    Dundee
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    That sure looks tastey
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
    CFD

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  9. 18-10-2013, 05:09 PM #8
    Rushy
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    Quote Originally Posted by Dundee View Post
    That sure looks tastey
    No tomato sauce Dundee
    mrs dundee likes this.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  10. 18-10-2013, 06:00 PM #9
    Dundee
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    Quote Originally Posted by Rushy View Post
    No tomato sauce Dundee
    I'd soon fix that
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
    CFD

    tps://www.timeanddate.com/countdown/generic?iso=20180505T00&p0=264&msg=Dundees+Countdo wn+to+Gamebird+Season+2018&font=cursive
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  11. 18-10-2013, 06:05 PM #10
    Maca49
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    Angus your just bad news posting a delicious recipe like that. The forum will thin out with heart attacks, I'm in send me some too
    Boom, cough,cough,cough
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  12. 18-10-2013, 06:11 PM #11
    Rushy
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    Quote Originally Posted by Dundee View Post
    I'd soon fix that
    Mate the board of Watties thanks you.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  13. 18-10-2013, 06:22 PM #12
    Maca49
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    Quote Originally Posted by Rushy View Post
    Mate the board of Watties thanks you.
    This shows promise Rushy
    Boom, cough,cough,cough
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  14. 18-10-2013, 06:33 PM #13
    Rushy
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    Maca I reckon Angus should go into mass production and pay us both a royalty for endorsement.
    It takes 43 muscle's to frown and 17 to smile, but only 3 for proper trigger pull.
    What more do we need? If we are above ground and breathing the rest is up to us!
    Rule 1: Treat every firearm as loaded
    Rule 2: Always point firearms in a safe direction
    Rule 3: Load a firearm only when ready to fire
    Rule 4: Identify your target beyond all doubt
    Rule 5: Check your firing zone
    Rule 6: Store firearms and ammunition safely
    Rule 7: Avoid alcohol and drugs when handling firearms
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  15. 18-10-2013, 06:36 PM #14
    Barefoot
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    Quote Originally Posted by Rushy View Post
    No tomato sauce Dundee
    Toby probably wants to cover them in chicken salt too
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  16. 18-10-2013, 06:37 PM #15
    Dundee
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    I hope you didn't feed that to the bees in that bloody hive Angus?

    Forum taste test I rekon
    "Thats not a knife, this is a knife"
    Rule 2: Always point firearms in a safe direction
    CFD

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