2 years, 6 months ago
What is the process in making puffed pork rinds (not cracklings) from fresh pork skin at home?
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M$1 Answer
Here is a new method introduced to process homemade pork rinds in the following source that explains clearly how it is done using Microwaveoven.
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The puffable pellet is prepared by forcing moisture into the spaces in the molecular structure of pork skins using steam under predetermined temperature and pressure conditions. Uniform distribution of moisture causes uniform puffing of the pork skins when the moisturized skins are cooked or French fried in fat at high temperatures.
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For the steps involved in the process do go through the source mentioned below,which is self exclamatory.Hope this would help you.
For further ref:
http://www.freepatentsonline.com/5356645.html
-----quote-----
The puffable pellet is prepared by forcing moisture into the spaces in the molecular structure of pork skins using steam under predetermined temperature and pressure conditions. Uniform distribution of moisture causes uniform puffing of the pork skins when the moisturized skins are cooked or French fried in fat at high temperatures.
----end quote---
For the steps involved in the process do go through the source mentioned below,which is self exclamatory.Hope this would help you.
For further ref:
http://www.freepatentsonline.com/5356645.html
You can leave an optional "tip" with Mahalo's virtual currency, Mahalo Dollars. If you are asking a difficult question that might require some research, or if you'd like a wide variety of feedback, a higher tip often leads to more answers to your question.
M$
Actually I've been experimenting with pork skins for a while and I had some luck yesterday.
I removed the skin from a shoulder of pork and filleted the fat away from the inside. Then I placed the skin in a warm oven 250 F and rendered of the remaining fat. The next day I deep fried the skin in lard at 460 - 470 F and got a reasonable facsimile. Light but not as light as could be, crunchy, very few hard bits, but lacking in flavour probably the lard. Next time I'll try brining the skin first and using all pork fat for frying.
Did I mention "from fresh pork skin"?