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Wanted to try these but didn't want to purchase the 18 pack yet.
Wanted to try these but didn't want to purchase the 18 pack yet.
Would you say hot and spicy is less salty than original? I love heat, hotter the better, but not so much salty.
So I was in the mood so I just made some. Quick update going down salt level and spiciness moderate at best. Long term build up after 2-3 handfuls saltiness factor is a solid 8.5 out of 10. So probably wont be able to eat too many of them, which is maybe a good thing?
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https://www.amazon.com/Howards-Cr...B01H65IUUI
pork rinds are made of pig skin. But how are they made? The first step in the process is simmering the pork skin in boiling water. They're then divided up into bite-size pieces known as "pellets." These pellets are chilled for at least four hours, allowing the fat to solidify. This fat is then removed and discarded.
Next, the pellets are left in a low-heat oven for about eight hours in order to remove as much moisture as possible. This leads us to the final step: frying. Pork rinds may be fried in peanut oil, vegetable oil, or even lard.
During the frying process, whatever moisture remains in the skin evaporates when it hits the hot oil, causing the skin to puff as it fries. The rinds are then seasoned while they're still hot, and then cooled, transforming into the snacks we're familiar with. You can find pork rinds in all sorts of flavors depending on how they're seasoned, including barbeque, chile pepper, and more.