Baked Chicharrones, Cracklins, Grattons, whatever... NOW WITH PHOTOS!

[Ka Honu]

I was asked to post this and don't have any photos so figure I should start with, "First you skin a unicorn..." although I usually use the skin-fat-meat layer I get when I prep a pork belly for bacon or some other dish.

The secret to getting them crispy is to poke holes in the skin. Lots of holes. Several times

   • Cut the skin into 1-inch wide strips



   • Place in a covered pan of boiling water for 30 minutes

   • Allow to cool, then place in the fridge until the skins feel 'dry' (2 hours to overnight). If you can, this is a good time to get them to lay flat by putting them on the rack you'll use for baking.



   • Preheat the oven to 225 and place the rinds (skin side up) on a rack over a rimmed baking sheet. Using a bamboo skewer, poke as many holes as you can in the skin.

   • Place in the oven for one hour.

   • Turn the oven up to 400 and poke holes again where the skin is still soft. Cook for about another 45 minutes (until crisp). You may need to poke more holes (after about 20 minutes) or drain the fat a time or two.

   • Lay some clean newspaper on the counter, cover with a layer of paper towels, and dump. There shouldn't be too much grease for the towels to absorb.



   • While they are still warm, transfer to a bowl and sprinkle liberally with seasoning of your choice. Let them cool for about 15 minutes and cut them into squares.



   • Serve.


Notes:

Okay to store in refrigerator (ZipLoc bags) for 7-10 days. Longer may start to get rancid. To reheat, warm at 200 to 250°F in the oven or grill, NOT IN THE MICROWAVE (they tend to explode).

You could always do the first hour in a smoker at 225 before moving to the hot oven.

[Smokin Don]

Copied it, TFS Ka Honu!! Don

[muebe]

Bookmarked... Thanks Turtle

[HighOnSmoke]

Bookmarked... Thanks Turtle

+1

[sliding_billy]

Thanks for the instructions!

[pz]

I like this idea - I've only seen them deep fried in lard or some kind of oil.  Baking is definitely preferred in my book

[RAD]

Bookmarked... Thanks Turtle

x2 - Thanks

[CDN Smoker]

Since you know where I live your gonna have to come over and show me how to do this

[Ka Honu]

OBTW, check with your butchers/meatcutters. Sometimes they skin a belly and either sell or toss the trim. I bought a couple of packages today for 5¢/pound. You read it correctly; I spent 33¢ including tax for slightly over 6 pounds of skin/fat/meat already cut in strips. Looks like I know what I'll be making as one of the snacks at my friend's Super Bowl party.

Since you know where I live...

I know where you live in theory but am still not convinced that there actually is such a place.

[Kora Smoker]

Man I love eating chicharrones.

[TentHunteR]

Never tried baking them before... definitely worth a shot.  Thanks Turtle!

[africanmeat]

thanks good info.

[Ka Honu]

Updated with photos of half of the skins I made yesterday for the Super Bowl. Seasoned with my homemade taco seasoning and some Morton's Hot Salt. Will reheat before serving.

What's shown started as almost 4 pounds of skin/fat/meat - produced about 1.5 cups of rendered fat.

[Pam Gould]

Oh YUMMMM    .☆´¯`•.¸¸. ི♥ྀ.

[pz]

My goodness, I wish I had those for Sunday. They look absolutely delicious.