Pork Rinds Crew

I've had "salads" before which were little more than a bowl full of tiny octopii. Each one was a complete octopus, about two or three inches big. It was kinda disconcerting at first, but they were pretty tasty too.
 
Pork Rinds are good stuff. Plain ones are gross though. BBq or nothing. Fresh ones are best.

Techincally .. they are no worse than bacon. Actually it is bacon, just cut thicker. They are dropped in grease like french fries instead of fried in a pan like bacon though.

Now, craklins are different. It's meat, skin, and fat .. pork rinds are just fat, no skin or meat.

No more MSG than a french fry or a piece of bacon really (actually unless you are buying store bought crap like Golen Flake's kind that will sit on a shelf for weeks at a time .. it shouldn't have any MSG at all. All you do it dump it in hot oil and let it cook).
Nothing fried is ever gonna be good for you :lol:. Thats not why you eat it. On a side note .. pork rinds/craklins have 0 carbs, unlike potato chips that are loaded with them.

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The easiest place to get the pork skin/pork fat for cracklings is from either a pork butt roast (Boston Butt), rump roast, and sometimes you can find the skin and fat still attached to a loin cut. You will see the skin/fat still attached to the roast. Actually, virtually any piece of pork that has skin or fat attached to it can be used to make cracklins. What my long time Cajun friend, Dale Begnaud, told me was that his Dad would collect and freeze the pieces of fat and skin from the roast and other cuts until he had enough to make his cracklins.
 
Making FOOD is fine, making...

From Wikipedia, the free encyclopedia
Pork rind is the cooked fat of a pig. This may be either eaten warm with a meal, or served cold as a snack. In both forms any fat attached to the skin at the time of frying is absorbed in the process.

IS NOT PRETTY
 
This has been voted "The most disgusting and stomach churning thread of the day".

Thank you for participating and your gold plated puke bucket award will be coming in the mail.
 
SRC said:
So, you don't eat bacon then, right? Because that is fried pig ass fat.
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Bacon is meat, and doesnt come from the pigs ass:

* Streaky bacon comes from the belly of a pig. It is very fatty with long veins of fat running parallel to the rind. This is the most common form of bacon in the United States. Pancetta is Italian streaky bacon, smoked or green (unsmoked), with a strong flavour. It is generally rolled up into cylinders after curing. It has about 591 calories per 100g which is approx 200 calories per stripe.[citation needed]
* Back bacon comes from the loin in the middle of the back of the pig. It is a lean meaty cut of bacon, with relatively less fat compared to other cuts and has a ham-like texture and flavour. Most bacon consumed in the United Kingdom is back bacon.[citation needed]
* Middle bacon is much like back bacon but is cheaper and somewhat fattier, with a richer flavour.
* Cottage bacon, thinly sliced lean pork meat from a shoulder cut that is typically oval shaped and meaty. It is cured and then sliced into round pieces for baking or frying.
* Jowl bacon, is cured and smoked cheeks of pork

Bacon joints include the following:

* Collar bacon is taken from the back of a pig near the head.
* Hock, from the hog ankle joint between the ham and the foot.
* Gammon, from the hind leg, traditionally "Wiltshire cured" and rolled into a joint.
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