Wire For Fire

Making your own pork

38 posts in this topic

16 hours ago, oysterbreath said:

So do people eat this stuff (must not be very good at $1 a pound) ? Wonder if soaking it in gulp juice with help draw more strikes???

Can't hurt for the guys adding shoe polish.   :D

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I picked up a 3 lb package of frozen pig skins this morning from the Asian market. It's way more than I wanted, but I guess I'll never run out. Haha. Now I'll just wait Few days for it to defrost in the fridge and then I'll get to work. This was the first time I've been in this market, and I was pretty impressed. They have a great seafood section, which I expected, with about a dozen different species of live fish. I'll definitely be back there for my next seafood purchase.

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3 hours ago, chitala383 said:

I picked up a 3 lb package of frozen pig skins this morning from the Asian market. It's way more than I wanted, but I guess I'll never run out. Haha. Now I'll just wait Few days for it to defrost in the fridge and then I'll get to work. This was the first time I've been in this market, and I was pretty impressed. They have a great seafood section, which I expected, with about a dozen different species of live fish. I'll definitely be back there for my next seafood purchase.

Yup mine the produce is top notch and most of it can't find anywhere else.. plus all the lil Asian mommys in the store doesn't hurt one bit 

 

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Just got a jar of rinds into the fridge. Fingers crossed it works! I cut the skin into 4 or 5 inch wide strips, cut off and scraped as much fat as I could, salted the hell out of them with kosher salt, and got them in over saturated salt water. I guess I'll check back in about 2 weeks.

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7 hours ago, chitala383 said:

Just got a jar of rinds into the fridge. Fingers crossed it works! I cut the skin into 4 or 5 inch wide strips, cut off and scraped as much fat as I could, salted the hell out of them with kosher salt, and got them in over saturated salt water. I guess I'll check back in about 2 weeks.

Yea sounds about right.. good luck .. and let us know how it turn out. 

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I am curious-  how do you get the thickness adjusted?  I  haven't used pork rinds in a while but used to use them in various shapes and thicknesses including some thin ones that I think were called ripple rinds-  thin and curly tail kind of action   Do you just scrape them more or do you need to find the thin sections of rind?

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