How to Dehydrate Pork Skin into Crispy Crackling at Home

Dehydrated pork rinds, also called pork cracklings or chicharrones, make a delicious high-protein, low-carb snack with their signature crunch. By removing the moisture from pork skin through dehydration, it transforms from soft and chewy to light and crispy. With the right techniques, you can easily dehydrate pork skin into pork rinds at home.

This comprehensive guide covers everything you need to know to dehydrate your own pork rinds, including step-by-step instructions for perfectly crispy results

Overview of Dehydrating Pork Skin

Dehydrating uses low steady heat to slowly remove moisture from food items like fruit vegetables, jerky and – in this case – pork skin. As the moisture gradually evaporates from the skin over several hours, the fat renders out, leaving just the outer skin layer.

The pork skin shrinks up, becomes denser, and turns deliciously crispy when dehydrated properly between 150-200°F. Seasonings can be added to the finished dried pork rinds for extra flavor.

It’s important to carefully control the temperature, time, and airflow when dehydrating pork skin to achieve ideal texture. Follow these methods to make your own chicharrones at home.

Benefits of Homemade Pork Rinds

Dehydrating pork skins yourself offers many advantages over store-bought bags:

• Avoid preservatives, flavorings and extra ingredients.
• Customize ingredients and seasonings to your taste.
• The dehydrating process uses just heat, not oil for frying.
• Much more cost effective than purchasing bags.
• Utilize leftover pork skin after butchering.
• Select thickness for different pork rind textures.
• Make tasty homemade treat with full control.

With some time investment, you can create precisely the pork crackling snacks you crave.

Tips for Dehydrating Pork Skin

Follow these helpful tips and tricks for getting crispy, flavorful homemade pork rinds:

• Choose pork skin with at least 1⁄4 inch layer of fat.
• Remove any excess meat or membrane from the skin first.
• Cut pork skin into uniform 1-2 inch pieces.
• Thoroughly pat dry the skin before dehydrating to remove moisture.
• Rotate trays and stir pieces periodically while dehydrating.
• Dehydrate 8-12 hours until completely dried out and crispy.
• For extra crispness, briefly fry in oil after dehydrating (optional).
• Season with spices, salts or sugars while still warm.

Step 1: Prepare the Raw Pork Skin

Select pork skin that has a good amount of fat, such as from the belly, butt or loin sections. Any leftover meat or membrane should be trimmed off first.

Cut the skin into 1-2 inch square pieces. Thoroughly pat the pieces dry, removing any excess surface moisture. Poking holes in the skin with a fork helps moisture release from the inside.

Arrange skin pieces in a single layer without overlapping on dehydrator trays or oven racks. Ensure air can circulate around each piece.

Step 2: Dehydrate at 150-200°F

The ideal temperature range for dehydrating pork rinds is 150-200°F. This low, steady heat slowly renders the fat and dehydrates the skin without burning it.

In an oven, prop the door open slightly to allow moisture to escape. Line trays with parchment paper to prevent sticking. Check pork skin hourly, removing any rendered fat drippings. Rotate the trays and stir pieces to ensure even drying.

Step 3: Dry Completely Until Crispy

Dehydrate pork skin pieces for 8-12 hours, until completely dried out and crispy. To test for doneness, pork rinds should feel hollow and brittle.

If ANY moisture or soft spots remain, continue dehydrating. Under-dried pork skin will lack crunch and go rancid faster. Don’t remove from oven or dehydrator too soon.

The low, slow heat helps prevent scorching or burning. Smaller, thinner pieces will fully dehydrate quicker than large thick pieces.

Step 4: Fry for Extra Crispness (Optional)

For extra crispness, briefly fry the dried pork rinds in oil. This optional step makes them puff up lighter.

Heat 1-2 inches of oil to 350°F in a heavy pot. Fry pork skins in small batches for 60-90 seconds until puffed up. Drain on paper towels to remove excess oil.

Without frying, oven-dried pork rinds will retain a denser, crunchier texture. Frying creates lighter, puffier cracklings.

Step 5: Season the Warm Pork Rinds

While still warm and slightly softened, toss dried pork cracklings with your choice of seasoning to stick. Try salt, pepper, chili powder, taco seasoning, barbecue rub – get creative!

Evenly distribute seasonings over the crispy pork rinds. Taste and adjust seasonings as needed. Allow to fully cool and crisp up before storing or serving.

Storing Dehydrated Pork Crackling

After completely cooling, store seasoned pork rinds in an airtight container or sealed bag. Stored properly, they will keep for 2-3 weeks at room temperature.

For longer shelf life, refrigerate or freeze bags of pork crackling. The chilled environment prevents the fat turning rancid over several months.

As with any dehydrated food, moisture causes loss of crispness. Add silica gel packs to storage containers to help absorb excess moisture.

Troubleshooting Pork Skin Drying Problems

Here are some common pork rind drying issues and how to avoid them:

• Leathery, chewy texture – Dehydrate longer to remove all moisture.
• Greasy finish – Increase temp slightly, use blotting paper.
• Burned spots – Lower heat and stir pieces more often.
• Moldy – Ensure fully dried and store in airtight containers.
• Soften quickly – Improve storage method and prevent moisture exposure.

Serving Ideas for Pork Crackling

The applications for homemade pork rinds are endless! Enjoy them:

• On their own as a crispy snack
• Sprinkled on soups, salads, nachos
• Ground up as breading for meats
• Layered in tacos or tostadas
• Crumble over casseroles or baked potatoes
• Topping on chili, ice cream for texture
• Use creatively in sweet and savory recipes

Now that you’ve mastered dehydrating pork skin, put this versatile ingredient to use in creative recipes. Experiment with seasonings and spice blends.

Food Safety Tips

Always follow proper food safety guidelines when working with raw pork:

• Use only fresh, quality pork skin
• Wash hands, tools, surfaces thoroughly before and after
• Prevent cross-contamination
• Dry pork skin completely prior to dehydrating
• Dehydrate at proper temperature for full time needed
• Allow pork rinds to fully cool before storage
• Check regularly for spoilage

These simple precautions reduce the risk of foodborne illness from improperly handled pork.

Frequently Asked Questions

What’s the best cut of pork for dehydrating skin?

Skin from the belly, butt or loin works best due to the good fat layer. Avoid bony rib areas.

Can you dehydrate raw pork skin without cooking first?

Yes, the low dehydrating temperature slowly renders fat without needing to cook it first.

How long does dehydrated pork skin last stored properly?

In an airtight container, homemade pork rinds last 2-3 weeks at room temp or 2-3 months refrigerated.

Are pork rinds healthy?

They’re low carb and high in fat. Enjoy in moderation as calories add up quickly.

Can you rehydrate dried pork rinds?

No, they don’t rehydrate well. Hydrating ruins the signature crispy pork rind texture.

Conclusion

Dehydrating pork skin into crispy, crunchy pork rinds is simple with the right dehydrator or oven setup and patience. Follow these methods for properly dried homemade pork crackling. Adjust seasonings to create your own signature flavor. With the satisfying texture of chicharrones made from scratch, you may never buy store-bought again!