How Long Do Homemade Pork Rinds Last?

Crunchy, salty pork rinds are a beloved snack for many. Making them at home allows you to control the quality of ingredients. However, homemade pork rinds don’t contain preservatives like store-bought versions. So how long do they last?

Overview of Homemade Pork Rinds

Pork rinds, also called chicharrones or pork skins, are made by cutting pork skin into pieces removing fat, drying the skins out and frying or baking until puffed and crispy. The resulting snack is light, airy, and Pork rind crumbs have a shelf life ranging from nine months to two years. This means that the crumbs will stay fresh and edible for this amount of time, provided that they are stored in an airtight container in a cool, dry place. After two years, the crumbs may start to lose their flavor and become less crunchy salty.

Making them yourself gives control over the pork quality and seasonings. You also avoid preservatives and strange ingredients found in packaged versions. All you need is good pork skin, seasoning and oil. It’s relatively easy, but homemade pork rinds don’t keep as long as commercial ones.

Shelf Life of Homemade Pork Rinds

Since homemade pork rinds lack preservatives, their shelf life depends heavily on storage:

At Room Temperature

Kept at room temperature, pork rinds last about 3 days. Bacterial growth isn’t a major risk due to the low moisture but they quickly lose crispiness and become stale when left out.

They’ll start softening after 24 hours, losing their signature light crunch. After 3 days, rinds left out will be completely soft and soggy.

Refrigerated

Refrigerating extends the shelf life to about 1 week. The starch retrogradation process that causes staling happens slower in the fridge.

Keep pork rinds in an airtight container or bag in the fridge. This prevents them absorbing moisture and getting soggy. Refrigerated rinds stay crispy for 5-7 days before softening.

Frozen

Freezing gives homemade pork rinds the longest shelf life. Properly frozen, they’ll maintain quality for up to 4 months.

To freeze, let freshly cooked rinds cool completely first. Transfer to an airtight freezer bag or container, squeezing out excess air. They’ll remain good frozen for up to 4 months.

Thaw frozen pork rinds in the fridge or at room temp before eating. A quick crisping in the oven or air fryer also helps.

Tips for Maximizing Shelf Life

Follow these tips to get the longest shelf life from homemade pork rinds:

• Allow to fully cool after cooking before storing to maintain crispness.

• Use an airtight container or freezer bag to prevent air exposure and staleness.

• Squeeze out air when freezing to prevent freezer burn over time.

• Reheat in oven/air fryer to recrisp, not microwave which makes them soggy.

• Eat within 5-7 days if refrigerating for best texture and flavor.

• Keep unused pork skin refrigerated or frozen until ready to use. Don’t leave it out.

• Avoid adding moist toppings like salsa or guacamole which reduces crispness.

• Make smaller batches if you won’t eat quickly. Bigger amounts shorten shelf life.

How to Tell If Pork Rinds Have Gone Bad

It’s easy to tell when homemade pork rinds are past their prime or spoiled:

• Soft, soggy, chewy texture instead of crispy crunch

• Stale, cardboard flavor instead of fresh and salty

• Dry, shriveled look instead of airy and puffed

• Mold growth, if stored improperly

• Rancid smell

• Color changes like gray, yellow, or dull tones

Fresh pork rinds within shelf life are bright white, ultra crispy, with a pork skin aroma. Any sogginess, off smells/tastes, strange textures, or mold means they should be discarded.

For safety, stick to recommended shelf lives. Don’t eat homemade pork rinds after the point they clearly degrade in quality and freshness.

The Bottom Line

While making your own pork rinds gives control over ingredients, the shelf life is much shorter than commercial versions with preservatives. For best quality and freshness:

• Eat within 3 days when stored at room temperature.

• Refrigerate in an airtight container for 5-7 days maximum.

• Freeze in an airtight bag/container for up to 4 months.

Proper storage extends the shelf life of homemade pork rinds significantly compared to leaving them out. But no matter what, they won’t last nearly as long as store-bought. For maximum freshness, make smaller batches and diligently follow proper storage.

Enjoy your homemade pork rinds fast for optimal crispness and flavor. With freezing and refrigeration, you can make them last a bit longer before growing stale. Just watch for any signs of degradation in texture, smell, taste, or appearance past the recommended storage times.