Home Made Pork Rinds

Total Time:
3 hr 5 min
5 min
3 hr

5 minutes

  • Ham skin
  • Fine salt

Preheat oven at 325 degrees F.

Put leftover ham skin on a sheet pan and sprinkle with salt. Bake until nice and crispy, usually about 3 hours.

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    Appreciate the ease of this as I have just trimmed a fresh ham and think throwing away the sking is a waste. WIll come back to rate after.....thanks to you who talked about humanely raised animals - bad enough they end on our plates they should have a good natural life on their way there.
    Okay, i didn't go the typical route. I had the skin I cut off of the country ham i had cooked, so i decided to give it a try anyway. Since the tougher out skin has already been n the oven quite a while, the recipe time was cut in half for me. Just watch them closely. I am anxoius to try them with fresh, uncooked skin. Also, i wasn't prepared for the popping and sizzling from the oven. Otherwise, turned out great! 
    We raise pigs every year or two as well as beef...nothing comes close to the wonderful taste of the meat we raise ourselves!! We know what they are eating and NO medications are used.....
    I used the skin I removed from pork belly which cooked in about 3 hours -- then chopped it up and used it with the fried pork belly meat in a sandwich with lemon relish! Delish! Will definitely make these again as they are like the "burnt ends" on really good BBQ.
    For those of yall who cant find the ham with th eskin on, i would suggest using pig ears, you would want to lower the heat and cook for longer
    RE: Gail's comment. It is irresponsible to eat meat not responsibly raised...humanely, not factory-farmed. I used to eat the ones you buy at 7-11 then I could not in good conscience.I got my pork skin from a local farmer who pastures all of his animals. He sells his meat to five star restaurants in Manhatttan. If you like this recipe, try to contact a local farmer at your famer's market, they will often have pig skins that they will give you because by law, they cannot sell them.
    We had a 10 pound shank ham for Easter and I trimmed the skin off the ends.... I realized that they looked like the fried pork rinds that we used to get at a Colombian restaurant with a traditional dish. So, I found Paula's recipe and we tried it. We only had a small amount, but they were a delicious, smoky treat! I had left most of the actual fat on the ham to brown; if I was making these intentionally, I would cut more fat along with the skin for added flavor! Thanks, Paula!
    When I buy a pork picnic (89 cents a pound last week), I trim all the skin off of it. I put the skin (in my toaster oven) at 325 degrees for 3 hours, as Paula recommended. Crunchy, porky goodness came out. I did turn it over half way through, but I don't know if it was necessary.Be aware that the pork skin REALLY shrinks up in the cooking process and lots of fat cooks out of it. If you love chicharonnes, then you'll love these. It's worth making these for the aroma alone.
    These are great, thanks Paula.

    Gail from MN, go away, we don't need food police!!!!
    I'm from Tampa and can't find any where to buy the skins. Any suggestions?
    How much pig skin & how much salt?
    Great way to make pork rinds without having to go kill the hog!
    These are Great, you can also add other seasonings to them before you bake or deep fry, try some with a little cheyanne pepper on them for a little kick.
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