Thread: 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.



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



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.




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.



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.



This is what they look like once dried.



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.



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.



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

Enjoy!