How to Dehydrate Pork Skin for Crispy Crackling Snacks

Pork skin can be transformed into deliciously crispy, crunchy pork rinds when dehydrated properly The process of removing moisture allows the skin to become shelf-stable and take on the iconic texture we know and love

Dehydrating pork skin into pork rinds is easy to do at home with just an oven. Here is a complete step-by-step guide to dehydrate pork skin for perfect crackling every time.

Overview of Dehydrated Pork Skin

Pork rinds, also called pork cracklings or chicharrones are made by dehydrating raw pork skin until puffed and crispy.

If you dry pork skin the right way, it gets light and crispy, making it an irresistible snack. The dehydration process removes about half the skin’s weight in water.

Dehydrated pork rinds are a popular crunchy addition to soups, salads, nachos, tacos, and many other savory dishes They can be eaten on their own as a nutritious high-protein snack.

Commercially made pork rinds are fried in fat. But dehydrating them is a healthier oil-free preparation that’s easy to do at home.

Benefits of Homemade Dehydrated Pork Rinds

• Oil-free and lower in fat than fried versions
• Customizable with different seasonings
• Incredibly crisp texture and long shelf life
• Provides protein and minerals like iron
• Gluten-free and keto-friendly

How to Choose Good Pork Skin

For the best results, look for:

• Fresh, raw pork skin, not pre-cooked.
• Skin should have at least 1/4 inch of fat.
• Avoid skin with holes, tears or exposed meat.
• Choose skin from the pork belly or loin area.

Thicker skin with some fat produces the crispiest rinds after dehydrating.

Step-By-Step Guide

Follow these simple steps for flawlessly crispy dehydrated pork skin:

1. Prepare the Raw Skin

Rinse the raw pork skin and pat dry completely with paper towels. Trim off any excess fat or meat. Score the skin lightly to allow moisture to escape. Cut into 2-3 inch pieces.

2. Season the Skin (Optional)

Sprinkle the pork skin pieces with spices like sea salt, pepper, garlic powder, cumin, chili powder, paprika, or cayenne.

3. Arrange on Trays

Place the seasoned pork skin pieces in a single layer on dehydrator trays or oven racks with parchment paper. Make sure there’s open space around each piece.

4. Dehydrate at Low Heat

Dehydrate pork skin at 155-180°F, flipping halfway through. This takes 6-12 hours for crispy rinds.

5. Cool and Store

Once shatteringly crisp, let the pork rinds cool completely before storing in an airtight bag or jar. The rinds keep for 2-3 weeks at room temperature.

Tips for Extra Crispness

• Choose pork skin with at least 1⁄4 inch of fat.

• Dry the raw skin thoroughly so it’s tacky before seasoning.

• Use lower oven temperatures from 155-175°F.

• Let the pork rinds cool completely after dehydrating before eating for optimal crunch.

How Long Does It Take?

• Oven without convection: 8-10 hours
• Oven with convection: 6-8 hours
• Food dehydrator: 5-7 hours

The process takes several hours, but the hands-off time is worth the wait for such decadently crispy cracklings.

Storage and Serving Tips

• Store cooled pork rinds up to 2-3 weeks in an airtight container.

• To recrisp, quickly fry or bake pork rinds at 400°F for 1-2 minutes.

• Season further after dehydrating if desired.

• Pork rinds stay freshest when stored at room temperature, not the fridge.

• Crumble stale rinds into coatings or breadings for extra crunch.

Now that you know how to dehydrate pork skin into the ultimate crispy snack, it’s time to enjoy your homemade pork rinds! Adjust the seasonings to create inventive flavors and add them to your favorite savory dishes.

Common Questions

What temperature should you dehydrate pork skin at?

Between 155-180°F is ideal. Higher temperatures will cause the skin to cook too fast and not dehydrate evenly.

How long does it take to dehydrate pork rinds?

It typically takes 8-12 hours for pork skin to fully dehydrate into crispy rinds. Thinner skin may dry faster.

Can you season pork skin before dehydrating?

Yes, seasoning the raw pork skin before dehydrating adds lots of flavor. Try spices like salt, pepper, chili powder, cumin, garlic powder, paprika, or cayenne.

What is the shelf life of dehydrated pork rinds?

Homemade pork rinds keep for 2-3 weeks stored in an airtight container at room temperature after being fully dried and cooled.

Can you re-crisp stale pork rinds?

Yes, quickly frying or baking stale pork rinds for 1-2 minutes at 400°F helps them regain their signature crispness.

Enjoy Your Crispy Pork Rinds

Dehydrating pork skin into satisfyingly crunchy crackers couldn’t be easier using your oven or dehydrator. For the best texture, remove moisture slowly at a low temperature. In just 5-12 hours, you’ll have crispy homemade pork rinds that put store-bought ones to shame.