Make your own pork rinds
Can’t find organic, pastured pork rinds that taste infinitely better than anything on the market? Make your own! Time consuming? Yes. Easy? Yes. Phenomenally delicious? Oh, hell, yes!
I had a few bags of organic pig skin from our piggies in the freezer. Best to save it up and do it all at once (you can get the skin all prepped and then freeze it before the final “puffing” stage so you can make some fresh any old time the desire hits – glass jar full in pics). There’s a million tutorials online so I will skip the details and just give you a glimpse into the overall process.
1. Soaking skins in water until soft.
2. Scraping fat off backs of skin (save it, render down, use as frying fat later).
3. Cut skins into strips.
4. Dehydrate or put in lowest oven setting until they’re so hard they crack.
5. Heat up your lard (I add bacon fat for extra deliciousness). Puff those bad boys up!
6. Season when hot with a variety of spices. My current fave is my wild fungi salt. My hubs and the kids like to make homemade dip for them, but I like them plain.
It’s like eating chips, if eating chips weren’t poisonous and horrible. These are nourishing and satisfying and, ya, actually, I can eat just one!