Pork skin can be transformed into deliciously crispy, crunchy pork rinds when dehydrated properly The process of removing moisture allows the skin to become shelf-stable and take on the iconic texture we know and love
Dehydrating pork skin into pork rinds is easy to do at home with just an oven. Here is a complete step-by-step guide to dehydrate pork skin for perfect crackling every time.
Overview of Dehydrated Pork Skin
Pork rinds, also called pork cracklings or chicharrones are made by dehydrating raw pork skin until puffed and crispy.
If you dry pork skin the right way, it gets light and crispy, making it an irresistible snack. The dehydration process removes about half the skin’s weight in water.
Dehydrated pork rinds are a popular crunchy addition to soups, salads, nachos, tacos, and many other savory dishes They can be eaten on their own as a nutritious high-protein snack.
Commercially made pork rinds are fried in fat. But dehydrating them is a healthier oil-free preparation that’s easy to do at home.
Benefits of Homemade Dehydrated Pork Rinds
- Oil-free and lower in fat than fried versions
- Customizable with different seasonings
- Incredibly crisp texture and long shelf life
- Provides protein and minerals like iron
- Gluten-free and keto-friendly
How to Choose Good Pork Skin
For the best results, look for:
- Fresh, raw pork skin, not pre-cooked.
- Skin should have at least 1/4 inch of fat.
- Avoid skin with holes, tears or exposed meat.
- Choose skin from the pork belly or loin area.
Thicker skin with some fat produces the crispiest rinds after dehydrating.
Step-By-Step Guide
Follow these simple steps for flawlessly crispy dehydrated pork skin:
1. Prepare the Raw Skin
Rinse the raw pork skin and pat dry completely with paper towels. Trim off any excess fat or meat. Score the skin lightly to allow moisture to escape. Cut into 2-3 inch pieces.
2. Season the Skin (Optional)
Sprinkle the pork skin pieces with spices like sea salt, pepper, garlic powder, cumin, chili powder, paprika, or cayenne.
3. Arrange on Trays
Place the seasoned pork skin pieces in a single layer on dehydrator trays or oven racks with parchment paper. Make sure there’s open space around each piece.
4. Dehydrate at Low Heat
Dehydrate pork skin at 155-180°F, flipping halfway through. This takes 6-12 hours for crispy rinds.
5. Cool and Store
Once shatteringly crisp, let the pork rinds cool completely before storing in an airtight bag or jar. The rinds keep for 2-3 weeks at room temperature.
Tips for Extra Crispness
- Choose pork skin with at least 1⁄4 inch of fat.
- Dry the raw skin thoroughly so it’s tacky before seasoning.
- Use lower oven temperatures from 155-175°F.
- Let the pork rinds cool completely after dehydrating before eating for optimal crunch.
How Long Does It Take?
- Oven without convection: 8-10 hours
- Oven with convection: 6-8 hours
- Food dehydrator: 5-7 hours
The process takes several hours, but the hands-off time is worth the wait for such decadently crispy cracklings.
Additional Seasonings and Uses
Now that you’ve mastered the basics of dehydrating pork skin into deliciously crispy crackling, let’s explore how to take things up a notch with seasonings and talk about different ways to serve your homemade treats!
- Flavoring Ideas – The possibilities here are endless! Start with just salt to appreciate the pure pork flavor. Then experiment with spices like paprika, cumin, or cayenne for some heat. Herbs like rosemary, thyme, and oregano also pair nicely. For something sweet and savory, try a quick toss in brown sugar, honey, or maple syrup right when they come out of the oven. The options are limited only by your imagination. Go wild!
- Serving Suggestions – Crispy pork crackling isn’t just a fantastic snack to munch on anytime. Use your oven-dried skin to garnish entrees like roast pork loin or chorizo bean stew. The textural contrast takes these dishes to the next level! You can also crumble up bite-sized pieces over salads and soups for an unforgettable crunchy topping. For parties, set out a bowl of crackling along with dips – it makes a fabulous appetizer.
- Storage – Properly dehydrated pork skin will stay fresh in an airtight container at room temperature for 2-3 weeks. For maximum shelf life, store the crackling in the fridge for up to 2 months. You can also freeze crackling for up to 6 months – just re-crisp it in a 400°F oven for 5 minutes when ready to enjoy.
Let me know if you try any of these suggestions! I’m always looking for new ways to use this versatile ingredient. Making your own crispy pork crackling opens a whole world of possibilities. Get creative and have fun with it!
Storage and Serving Tips
- Store cooled pork rinds up to 2-3 weeks in an airtight container.
- To recrisp, quickly fry or bake pork rinds at 400°F for 1-2 minutes.
- Season further after dehydrating if desired.
- Pork rinds stay freshest when stored at room temperature, not the fridge.
- Crumble stale rinds into coatings or breadings for extra crunch.
Now that you know how to dehydrate pork skin into the ultimate crispy snack, it’s time to enjoy your homemade pork rinds! Adjust the seasonings to create inventive flavors and add them to your favorite savory dishes.
How to Make Crispy Pork Skin Crackers
FAQ
What temperature should you dehydrate pork skin at?
Between 155-180°F is ideal. Higher temperatures will cause the skin to cook too fast and not dehydrate evenly.
How long does it take to dehydrate pork rinds?
It typically takes 8-12 hours for pork skin to fully dehydrate into crispy rinds. Thinner skin may dry faster.
Can you season pork skin before dehydrating?
Yes, seasoning the raw pork skin before dehydrating adds lots of flavor. Try spices like salt, pepper, chili powder, cumin, garlic powder, paprika, or cayenne.
What is the shelf life of dehydrated pork rinds?
Homemade pork rinds keep for 2-3 weeks stored in an airtight container at room temperature after being fully dried and cooled.
Can you re-crisp stale pork rinds?
Yes, quickly frying or baking stale pork rinds for 1-2 minutes at 400°F helps them regain their signature crispness.
What is the best way to dehydrate pork?
The best way to dehydrate pork is using a food dehydrator. A dehydrator has an adjustable temperature dial and will maintain a steady temperature throughout the drying process. If using a food dehydrator, follow the directions on the appliance to ensure the pork has been dried correctly.
Which pork is best for dehydrating?
Pork loin and pork tenderloin are the best cuts of pork for dehydrating. These lean meats have a low fat content, which helps to reduce dehydrating time during the drying process. Lean pork meat also will have a longer shelf-life as fat can cause dehydrated products to go rancid quickly. To make dehydrated pork, follow these steps: