I put a fresh onion garlic and chicken stock powder in the water when boiling. Also grind up the end seasoning with smoked salt, smoked paprika and a dash of Jamaican all spice in a coffee grinder so it's a very fine misting of powder, then toss the fried scratchings in that. Perfect!
I think that you need to employ tastorvision, mouth was seriously watering. Frying basket with a lid? keep a number of them down in the oils all at once? Cheers, Schnuz.
harry have you got a deli slicer to cut your beef evenly for jerky yet? i made some with the same machine you have cus you had one so i orderd it then got pissed and cooked 1kg of top rump sliced and over done it so now i have waffa thin pieces of something that does taste of beef lol ...cheers
Could you help with a problem . I have some amyloglucosidase and can't find how much to use per litre . It's either 0.03 per litre or 0.3 per litre which seems to much .
@@harrybrew69 I found it is 0.03 to 0.08 per litre . So I only need about 1 gram per 5 litre batch . Making a brut ipa . Bought 30ml should last me forever. The amyloglucosidase converts the unfermentables so it finishes about a 1000 . Dry .
Tasty looking snacks but quite time/ labour intensive especially on a mass scale for the pub,as you said not really cost efficient,not sure how you're going to solve that issue. Sounds like you will have to keep these as home treats and look for a cheaper alternative for pub snacks. Be interesting to see where this leads though. Hope your back feels better soon. Cheers.
Chinese restaurants sell this as beef and you can´t identify it as pig hide because of the thick brown sous. So you pay premium for beef, but get 84 cents worth of hide
Have you eaten pork skin? It's got absolutely NO likeness to beef, either in taste, texture nor consistency. I've seen videos of fake Chinese foods but there's just no way a bit of sauce could deceive anyone like that 🤣
@@xxkissmeketutxx I know. However when I tried to point that out they could not speak english no moe. Further questioning brought out the chef with the choppin knife. So I just paid and left
I put a fresh onion garlic and chicken stock powder in the water when boiling. Also grind up the end seasoning with smoked salt, smoked paprika and a dash of Jamaican all spice in a coffee grinder so it's a very fine misting of powder, then toss the fried scratchings in that. Perfect!
I just fried some in my air fryer. They came out perfect. I’m so happy because I’m afraid of using hot oil.
I was gonna ask that 👍
Keep them in the freezer and fry or air fry as need.
The poor man's prawn cracker, I bet they are amazing. Will try soon, cheers mate.
They look delicious! I've already done the lard fry and oven method for scratchings, will give this a go next! Cheers!
What an excellent recipe you have for pork rinds!
How long before you fabricobble an industrial air fryer from a cement mixer and a leaky gas burner?
Oh wow using the dehydrator looks so much easier!!! Thx you!
How much are these from morrisons per pack?
How long do u dehydrate in oven and on what temp?
i believe it’s 6 hours
I brine in 3% salt solution overnight and dry . No boil .
4 blocks lard 1 beef dripping . Not making triglyceride yet . Maybe but nice .
Boiling will make it soft crunch. You dont boil it, your rind cant break your tooth cuz it is hard.
Awesome!
I think that you need to employ tastorvision, mouth was seriously watering. Frying basket with a lid? keep a number of them down in the oils all at once? Cheers, Schnuz.
Do these cut up the mouth like the bagged varieties? Thanks!
I think you may have a problem with your mouth.... if soft fluffy pork rinds are cutting it up.
Good question
harry have you got a deli slicer to cut your beef evenly for jerky yet? i made some with the same machine you have cus you had one so i orderd it then got pissed and cooked 1kg of top rump sliced and over done it so now i have waffa thin pieces of something that does taste of beef lol ...cheers
No but I have been looking at them on ebay.
Great
You mean crunch test 🤣🤣
I like to eat them with a side of malt vinegar
Could you help with a problem . I have some amyloglucosidase and can't find how much to use per litre . It's either 0.03 per litre or 0.3 per litre which seems to much .
In the words of the Virgin Mary, "Come again".
@@harrybrew69 I found it is 0.03 to 0.08 per litre . So I only need about 1 gram per 5 litre batch . Making a brut ipa . Bought 30ml should last me forever. The amyloglucosidase converts the unfermentables so it finishes about a 1000 . Dry .
Tasty looking snacks but quite time/ labour intensive especially on a mass scale for the pub,as you said not really cost efficient,not sure how you're going to solve that issue. Sounds like you will have to keep these as home treats and look for a cheaper alternative for pub snacks. Be interesting to see where this leads though. Hope your back feels better soon. Cheers.
Want!! 🤤🤤🤤
I like my chicharones just like those crunchy and spicy 🌶
Looks good
bro bag of prok rindes is $1 in my hood.
Where's your hood?! A little bag costs $5-7 in Australia
Chicharones are made from fried pork bellies. The whole thing.
Did you make enough for your viewers?..kinda like did you bring enough for the class...
I dont know how much your time is worth Harry but this seems a lot of work/time for little potential return.
True, it won't work on a small scale for a profit. Good fun playing in the kitchen though.
Thanks if I knew how to make these I would have done it a long time ago. I have a dehydrator sitting doing nothing in the kitchen cupboard.
James Corden must have been sacked from US television!
Need something for the vegan types, just sayin ....
Fried kale , beautiful
Chinese restaurants sell this as beef and you can´t identify it as pig hide because of the thick brown sous. So you pay premium for beef, but get 84 cents worth of hide
Have you eaten pork skin? It's got absolutely NO likeness to beef, either in taste, texture nor consistency. I've seen videos of fake Chinese foods but there's just no way a bit of sauce could deceive anyone like that 🤣
@@xxkissmeketutxx I know. However when I tried to point that out they could not speak english no moe. Further questioning brought out the chef with the choppin knife. So I just paid and left