Have you ever tried 4505 chicharonnes? - I am attempting to mirror them, they are from the states and they virtually float.
Greyham wrote:I have worked on this over the last week or so as i had a bit of spare time due to injury. This is fabulous and i highly reccomend you have a go if like me you have an Excalibur dehydrator. Somewhat essential to this.
Chicharrones are a mexican delicasy or humble pork skin snack. There are many ways of making these. But this way creates light fluffy but delightfully crunchy snacks.
This picture taken this morning shows from the right the dehydrated piece of pork skin. on the left in its fluffy gloriousness and twenty secs later a chicharrones. lightly sprinkled with sea salt and smoked paprika.
Recipe
A piece of pork skin from the loin or above the spare rib or collar.
1. You have two choices here. Either remove the back fat from your piece of skin and use else where. Making sure to remove all of the fat.
2. Or simply place the skin with fat into a pot of cold water with a couple of fresh bay leaves and a few peppercorns, coriander seeds and a sliced onion and carrot. These are not essential but will flavor the stock if you wish to use after.
3. Bring to a simmer and cook out until the skin is very soft. Leave to go cold in liquid
4. remove from liquid. it will feel a little firmer but still soft. Carefully remove all of the skin from the fat. and i mean all trace.
5. gently pat dry with kitchen towel and place on mats of dehydrator. Turn to 68 degrees centigrade 155f and dry for approx eight hours or overnight.
6. Now dry and very hard. remove and place in an airtight container until needed
7. To cook warm up and i use organic rapeseed oil for frying. to a temperatue of 190 degree centigrade. drop in a piece of skin and watch....phhooooofff up she comes. hold under briefly before removing directly onto kitchen paper. sprinkle with salt and spice and scoff....lush
