Turtle I usually don't pay that low($1.15) for boneless butts from Costco so these ended up being a very good deal
So now back to the Chicharrónes.
Here they are after being dehydrated at 170F for 10.5 hours...
They had the consistency of a dry noodle. I got this idea from a restaurant featured on Triple D. You dehydrate then fry. So I fired up the fryer to 375F and proceeded to finish them.
So I dropped the, in the fryer and just like on the show they sank. Then they puffed up and floated to the top within 20 seconds and were done...
I sprinkled them with a little jalapeño salt. They are good but really crunchy. Not as "puffed" as store bought brand. They are like the smaller, slightly over cooked pieces you find in the store bought bag.
I am not that experienced at making Chicharrónes so maybe I left on too much fat or cut them too small. Or could just be that is the way the restaurant serves them.