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Smoky BBQ Dusted Chicharrones
Smoky BBQ Dusted Chicharrones
INGREDIENTS
Chicharrones
Smoky BBQ Salt
- 4 tsp smoked paprika
- 3 tsp kosher salt
- 3 tsp sugar
- 2 tsp brown sugar
- 1 tsp cumin
- 1 tsp chili flake or powder
- 1 tsp black pepper
- 1/2 tsp cayenne
DIRECTIONS
Chicharrones
- Place skin in a large pot and cover with water. If skin does not stay submerged weigh down with a plate.
- Simmer skin, covered, for 45 minutes until the skin is soft and pliable but not falling apart.
- Remove skin from water and lay flat, skin side up, on a sheet pan lined with parchment paper.
- Let cool in refrigerator at least one hour.
- Once skin is cool, use a bench scraper to carefully scrape fat from the skin. If you do not have a bench scraper you can use a knife but be careful not to press too deep and cut the skin.
- Once skin is completely clean of any fat, lay flat and cut into squares roughly 1" x 1".
- Arrange squares on dehydrator tray. Do not overlap squares. Dehydrate overnight until completely dry, hard and brittle. (To dehydrate without a dehydrator, arrange squares on a parchment lined sheet pan and place in oven on its lowest setting, ideally 170 degrees. Leave oven door slightly ajar. Dehydrate over night.)
- Once completely dehydrated, skins can be kept at room temperature in an airtight container for several days or puffed immediately.
- To puff, heat Llano Seco Lard or vegetable oil in a large pot to 380 degrees. Oil should not be smoking.
- Working in batches, puff several squares in the pot of hot oil, moving the skin around with a spider strainer.
- Let skins puff completely and transfer to a paper towel lined colander.
- Dust with spice mix and enjoy
Smoky BBQ Salt
- Place all ingredients in a spice blender and pulse until thoroughly combined and completely mixed.
- Use small sieve to dust salt over skins fresh out of the fryer.