Thumbs up and shared. I remember my Grandmother making this years ago. It was so good. I would eat it straight out of the pan. She would always say that I am going to burn my tongue. LOL..I never did. Memories. Thanks for sharing.
+Minnpam is eating healthy, looking good and shopping Thanks again for watching and sharing.Yeah they are a great treat around here and yes they will burn your tongue.
AGAIN another example of a great video --- it is the absolute best clicking on a video of particular interest and find the video is about what the title implied --- not someone yapping and yapping about this that and the other --- hosts that love the sound of their own voice about "i heard", "my cousin", "i saw", or "I read", etc. --- you have a wonderful knack at sticking to the subject and keeping extraneous elements separate from the subject at hand --- other youtube hosts could learn a whole heck of a lot from watching your videos --- not just about the subject but about your undisguised and genune delivery
Great to see the some southern heritage surviving. I don't eat pork but have eaten my share in the past. My favorite snack was pork skins. Thanks for sharing
Now that's childhood right there!!! This brings back so many memories. As kids we would love it when my aunt would make these and let us help. Awesome video!
I used to love going to craft shows where they made them fresh (I didn't know how they got to the "pre-frying" stage). I always bought 2 huge bags---one to share and one for just me! LOL I love watching y'alls videos. Thanks for all you do!
I truly enjoyed seeing this. I love them but have never seen how they are made. I grew up on a farm but my grandparents are gone now and so Is a lot of knowledge such as this. My grandmother also always made souse (spelling?) which she was very well known for. It was so good. I like that you guys cook and work in clean conditions because if I didn’t learn anything else from her, it was to have a clean house, kitchen and hands. Pulling taffy was another thing they did with us a couple of times. It was pretty fun as a kid, to learn how and to actually do it. It made it taste even better I think, to know that we made it ourselves. Thanks for doing these videos.
I can see the video has online for quite awhile now, but I'm glad I finally tripped over it. I love pork rinds--been eating them my entire life--and always wondered how they were made. I now know it's project I'll leave to the commercial producers. Besides, who sells raw pork skins? These are called chicharones in Spanish, but there's another kind where the rind is fried but doesn't puff up like that. I've started eating them recently. They're harder and crunchier but I think taste better.
Hi, All the way over here in New Zealand and found your channel. Love the smoke house and are looking to build one myself. Just completed these tonight after getting out the dehydrater... well god dam if they wherent the best scrachings / skins my family have had. Good thing i vac pack most before doing a test cook as they went straight away. I look forward to learning more from you
I've enjoyed them down in Mexico, where they are called chicharones. They sell them in fairly large sheets. A lot of the time there is still some hair on them, but you turn that side down where you don't see it, and put hot sauce on the side that is up. Delicious. You get to eat a snack and brush your teeth at the same time. LOL
I consider myself pretty country. I had no idea how many steps their was to making them. Was thinking about making some. Think i'll just stick with making bacon and buy my fried pork skins from the store.....
You say that the process for pork skins and crackling is totally different ? Your Making crackling, but your Title says, Pork-skin, and in the video, you say that you have pork belly? I am confused. but I did as you did in the video, with my pork-skin from my pork shoulder, and it came out great ! Thank you :)
Hey Danny! Just found your channel from dirtpatchheaven- great videos! Question: How long do you find the pork skins to stay good for after your fry them? We'd LOVE to see a video on your root cellar! Thanks!
+MessyBeautifulLife Not really sure they get ate as fast as we make them.But if they are put in a zip loc bag they should last a while.Ill have to check on that and see.Thanks for watching
+Deep South Homestead We just butchered our first hogs this weekend. Definitely going to make some pork skins with your instructions! My husband wants to make traditional southern fatback with the back fat we got from the hogs. Do you have any suggestions? I've never had fatback....and I'm having a hard time finding any information online. We really enjoyed watching your root cellar tour...thanks!
I love those things. Didn't realize they are so easy to make. Now tell me what do you do with the fat that was scraped off before dehydration? (I'm thinking keep it for frying)
Yes, just put it on the lowest setting and leave the door cracked so it will vent the moisture out. They will have to be on a rack with a cookie sheet under it. Thanks
I had heard that a refrigerator was a dehydrator, but I tried it for this and it just did not work. I put them on a rack and them placed them above the radiator, it took about 3 days to dry but it worked. I will be getting a dehydrator lol.
a question here: can you use the skin from a shoulder in a bag roast? have one that we cut off from the roast and it looks nice and clean but not from the pigs stomach area, i.e. pork bellies? any one that has the knowledge please answer comment. thank you and I like this guy and was thinking it would be good to have come from the south and not be so complicated. more peaceful
how about drying them in the smoker? i realize you'd have to make racks to lay them out (like maybe BBQ grills?)... lovin' the channel! you and Wanda earned another subscription!
I love all this, but not everyone has a homestead. To me, this is a lot of work and a lot of expensive energy and time. The snack is relatively cheap at the store, so I guess I'll stick to buying those.g Thanks.
Awesome I love pork rinds and your homemade process. I'd like to know if you sell fresh pork skin from butchering your pigs? I would be interested in purchasing 10 lb or more. Provide me contact information, Thanks! Ron
Thank you for your response. I was washed the skins then boiled for approx 45 mins and let cool before placing them in the dehydrator, however I did not scrape all the fat from the underside but have had the skins in the dehydrator for 38 hours on 70 degrees Celsius, and they snapped as yours did but they arent puffing up at all. I'm unsure what I am doing wrong? When i boiled them I added salt and pepper could that be it? Or the fact that I didnt take off all the fat? thank you in advance :)
OOoh, When I saw you were going to Deep Fry them after you dehydrated them I thought "I wonder if they'll puff up like those Chinese Prawn Crackers (at least that's what they call them, though they aren't remotely Prawnlike lol) and LO & BEHOLD puff, puff, puff like magic. People that raise Pigs for food take pride in the fact that they use everything but the "Oink"!! This is one of those something from nothing skills that ARE dying, Thanks for another great Video of an old craft.
I had absolutely NO IDEA that people at such a thing! I was waiting to see what on earth he was going to do with the pig’s skin after putting it through all those processes. My first guess was that maybe he would patch shoes or something else leather. I never expected him to EAT it! I guess you all can have a laugh on me. I still can’t believe it
Thumbs up and shared. I remember my Grandmother making this years ago. It was so good. I would eat it straight out of the pan. She would always say that I am going to burn my tongue. LOL..I never did. Memories. Thanks for sharing.
+Minnpam is eating healthy, looking good and shopping Thanks again for watching and sharing.Yeah they are a great treat around here and yes they will burn your tongue.
AGAIN another example of a great video --- it is the absolute best clicking on a video of particular interest and find the video is about what the title implied --- not someone yapping and yapping about this that and the other --- hosts that love the sound of their own voice about "i heard", "my cousin", "i saw", or "I read", etc. --- you have a wonderful knack at sticking to the subject and keeping extraneous elements separate from the subject at hand --- other youtube hosts could learn a whole heck of a lot from watching your videos --- not just about the subject but about your undisguised and genune delivery
Great to see the some southern heritage surviving. I don't eat pork but have eaten my share in the past. My favorite snack was pork skins. Thanks for sharing
ncautoman57
Hate to break it to ya but these are eaten in basically every pork-eating nation on Earth.
Very simple and very thorough. Thank you for sharing your knowledge.
Life is like cooking pork skins. It is a “process.” Thank you for the video!
This video was so so helpful! I made some skins and they turned out really good! Thank you! Simple process!!!
Now that's childhood right there!!! This brings back so many memories. As kids we would love it when my aunt would make these and let us help. Awesome video!
Lu72481 Aint nothing like fresh porkskins.THanks Lu72481
I used to love going to craft shows where they made them fresh (I didn't know how they got to the "pre-frying" stage). I always bought 2 huge bags---one to share and one for just me! LOL I love watching y'alls videos. Thanks for all you do!
I truly enjoyed seeing this. I love them but have never seen how they are made. I grew up on a farm but my grandparents are gone now and so Is a lot of knowledge such as this. My grandmother also always made souse (spelling?) which she was very well known for. It was so good. I like that you guys cook and work in clean conditions because if I didn’t learn anything else from her, it was to have a clean house, kitchen and hands.
Pulling taffy was another thing they did with us a couple of times. It was pretty fun as a kid, to learn how and to actually do it. It made it taste even better I think, to know that we made it ourselves. Thanks for doing these videos.
I can see the video has online for quite awhile now, but I'm glad I finally tripped over it. I love pork rinds--been eating them my entire life--and always wondered how they were made. I now know it's project I'll leave to the commercial producers. Besides, who sells raw pork skins? These are called chicharones in Spanish, but there's another kind where the rind is fried but doesn't puff up like that. I've started eating them recently. They're harder and crunchier but I think taste better.
Hi, All the way over here in New Zealand and found your channel. Love the smoke house and are looking to build one myself. Just completed these tonight after getting out the dehydrater... well god dam if they wherent the best scrachings / skins my family have had. Good thing i vac pack most before doing a test cook as they went straight away. I look forward to learning more from you
Hello from Russia) Thanks for the recipe. I will definitely cook!
I've enjoyed them down in Mexico, where they are called chicharones. They sell them in fairly large sheets. A lot of the time there is still some hair on them, but you turn that side down where you don't see it, and put hot sauce on the side that is up. Delicious. You get to eat a snack and brush your teeth at the same time. LOL
+tom jackson Love it! Glad we are cleaning our own and not leaving any hair on it. That hair is very tough.
Cool!! I didn't know how it was done. I love Pork Skins.
+Jeanette Grisham Thanks for watching
Great! Now I'm hungry! ;P The best step-by-step recipe on pork skin on YT.
WONDERFUL. Great video. Now I know why mine were tough. Still delicious, but now I can make them better. Thank you!
He looks lots like Leonard Nimoy, Spock on Star Trek...my fave episode"Mirror, Mirror"...Spock's Beard. Lol. Beam up the skins man! 🖖
Dag’on liv long n prodper
@@johnpoop5237
Your reply is legendary. It concerns me that there are no upvotes.
Best video recipe to prepare pork skin. Thanks a lot.
At long last I have no learn pork skins. Thank you so very much.
mm great idea on keeping some for the year round!
I consider myself pretty country. I had no idea how many steps their was to making them. Was thinking about making some. Think i'll just stick with making bacon and buy my fried pork skins from the store.....
I love pork skins from Fran In Mississippi
Best video about Pork Skins! Thank You!
This is such a cool process.
Fall is cooler temperatures and hog killing time! As kids growing up in the south, this was treat time. Fresh pork skins just fried are soooo good!
thanks for the video...it works perfect...wish you show how to make beef jerky like Oberto ...greetings from munich
Great way to prepare pork rinds! Your family recipe is the best ever. I fried mine in the pork lard and they were gone in no time!
Glad it worked well for you.Thanks
I found a dough scrapper works great to scrape the skins.....
Oh and I season mine with salt, pepper and garlic....
works perfect...try it again with ginger garlic and other ingredience
Love pork skins and cracklings is good in corn bread
Super video!! Thanks so much for sharing.
Amazing! I love your videos!!!
You say that the process for pork skins and crackling is totally different ? Your Making crackling, but your Title says, Pork-skin, and in the video, you say that you have pork belly? I am confused. but I did as you did in the video, with my pork-skin from my pork shoulder, and it came out great ! Thank you :)
Nelson Mendez Cracklings come from pieces of meat and fat thats in the fat when you render the lard out.Thanks Nelson
Thx for video!
Cool good information thank you
Thanks brother I’m going to make these tomorrow
Hey Danny! Just found your channel from dirtpatchheaven- great videos! Question: How long do you find the pork skins to stay good for after your fry them? We'd LOVE to see a video on your root cellar! Thanks!
+MessyBeautifulLife Not really sure they get ate as fast as we make them.But if they are put in a zip loc bag they should last a while.Ill have to check on that and see.Thanks for watching
+Deep South Homestead We just butchered our first hogs this weekend. Definitely going to make some pork skins with your instructions! My husband wants to make traditional southern fatback with the back fat we got from the hogs. Do you have any suggestions? I've never had fatback....and I'm having a hard time finding any information online. We really enjoyed watching your root cellar tour...thanks!
These are super good with Doritos just add lemon and Tapatio super good.
What temperature do you set the dehydrator to?
I love those things. Didn't realize they are so easy to make. Now tell me what do you do with the fat that was scraped off before dehydration? (I'm thinking keep it for frying)
really nice vid, in fact best I've seen so far. Thank you.
Thanks
best video I've seen on homemade pork rinds. but what if you don't have a dehydrating machine. can it be done in the oven?
Yes, just put it on the lowest setting and leave the door cracked so it will vent the moisture out. They will have to be on a rack with a cookie sheet under it. Thanks
oh thanks a lot!
I had heard that a refrigerator was a dehydrator, but I tried it for this and it just did not work. I put them on a rack and them placed them above the radiator, it took about 3 days to dry but it worked. I will be getting a dehydrator lol.
Regina Best I agree. Best instructional video yet.
All you need to do is make sure the skins are DRY! If not when you put them in fryer they can EXPLODE!
And the broth leftover from boiling the skins is loaded with collagen. 🤗
Thank you!!! Shared!!!
+rabdhan Thank you so much
my husband and I enjoy your watching you we lean a lot
Great video..Thanks
Great videos
Saved for later
You're the best! Thank you
They are great homemade treats.Thanks
Looks Yummy!!!
Good. thanks
Can I use the fat I scraped off the skins after boiling to make lard?
a question here: can you use the skin from a shoulder in a bag roast? have one that we cut off from the roast and it looks nice and clean but not from the pigs stomach area, i.e. pork bellies?
any one that has the knowledge please answer comment. thank you and I like this guy and was thinking it would be good to have come from the south and not be so complicated. more peaceful
how about drying them in the smoker? i realize you'd have to make racks to lay them out (like maybe BBQ grills?)... lovin' the channel! you and Wanda earned another subscription!
We now have an excalibur dehydrator. We will be using that to dry to pork skins.
I love all this, but not everyone has a homestead. To me, this is a lot of work and a lot of expensive energy and time. The snack is relatively cheap at the store, so I guess I'll stick to buying those.g Thanks.
Awesome I love pork rinds and your homemade process. I'd like to know if you sell fresh pork skin from butchering your pigs? I would be interested in purchasing 10 lb or more. Provide me contact information, Thanks! Ron
I have some hair left on mine from the butcher. can I cook them with the hair? it's just stubs
If it is just a few you can pluck them out like you would pluck the pin bones from fish.
your the real deal
Here in the UK the butchers keep the pork fat to wrap around joints greedy sods. We would have to buy the belly pork and cut the rind off ourselves.
Awesome vid ty
Thanks TaNgLe
How do you get rid of the hair from the sides and back. I butchered a show pig and want to make some
You have to scald them then scrape it off.
how do i go from live pig to this skin?
hey, what temperature did you have they dehydrator on? also what temperature did you have on the stove top for boiling the pork skins?
+Naomi Kunze Dehydrator was at 200 deg the stove was on high then down just to keep them boiling.
Thank you for your response. I was washed the skins then boiled for approx 45 mins and let cool before placing them in the dehydrator, however I did not scrape all the fat from the underside but have had the skins in the dehydrator for 38 hours on 70 degrees Celsius, and they snapped as yours did but they arent puffing up at all. I'm unsure what I am doing wrong? When i boiled them I added salt and pepper could that be it? Or the fact that I didnt take off all the fat? thank you in advance :)
The grease has to be hot before you put them in plus the fat has to be off also.Otherwise you just get cracklins.
Wow !!
Thanks
👍👍👍👍👍👍👍
That's so neet
Hey there. What temperature did you have the dehydrator set at? And also what oil did you use for the frying. Thank you.
We have a dehydrator that doesn't have a temperture control. We fried in peanut oil. Thanks
What kind of grease do you use? I have some I'm going to make. Can I use lard? Or does it need to be vegetable oil?
Lard is better
YUMMY
MY MOMMY WOULD BE PROUD
What was the temperature on the dehydrator?
Don't over think it. Amy proteins are about 160 ish
OOoh, When I saw you were going to Deep Fry them after you dehydrated them I thought "I wonder if they'll puff up like those Chinese Prawn Crackers (at least that's what they call them, though they aren't remotely Prawnlike lol) and LO & BEHOLD puff, puff, puff like magic. People that raise Pigs for food take pride in the fact that they use everything but the "Oink"!! This is one of those something from nothing skills that ARE dying, Thanks for another great Video of an old craft.
I had absolutely NO IDEA that people at such a thing! I was waiting to see what on earth he was going to do with the pig’s skin after putting it through all those processes. My first guess was that maybe he would patch shoes or something else leather. I never expected him to EAT it! I guess you all can have a laugh on me. I still can’t believe it
oksills They’re very popular here in Texas! Lots of Mexican stores make them fresh.
💟💞💟
I want my money back.
what money you want back...
“There are some Southern traditions we’ve lost over the years...” is not the best opening line for a youtube video
Why not? The tradition has become we buy them pre-made now. He did not say we lost the knowledge, we just lost the habit of making them at home.
@@damesaphira9790 the phrase calls to mind something other than cuisine
"There are some Southern traditions that have just gotten lost over the years" like slavery!
And now a comment Civil War.
Or not.
This guy is so slow
What temp did you set the dehydrator to?
💟💞💟