How Long Do Homemade Pork Rinds Last?

Homemade pork rinds are a tasty snack that many people enjoy making at home. However, since they don’t contain preservatives like store-bought versions, their shelf life is much shorter. So how long do homemade pork rinds last? Let’s take a deep dive into proper storage and shelf life.

An Overview of Homemade Pork Rinds

Pork rinds, also known as chicharrones or pork skins, are made by cutting pork skin into pieces, drying it out, and then deep frying or baking until puffed and crispy. The end result is a light, crispy, salty snack that is low in carbohydrates.

Making pork rinds at home gives you control over the ingredients and allows you to avoid preservatives found in packaged versions All you need is pork skin, seasoning like salt or spices, and oil for frying or baking. It’s a relatively easy process that results in fresh, homemade pork rinds

However, since homemade pork rinds lack the preservatives and specialized packaging used for store-bought brands they have a much shorter shelf life. Proper storage is key to extending the shelf life as long as possible.

Shelf Life of Homemade Pork Rinds

The shelf life of homemade pork rinds depends on how they are stored:

At Room Temperature

Pork rinds stored at room temperature will only last about 3 days Since they are very low in moisture, bacterial growth is not a big concern. However, they will quickly lose their crispiness and become stale if left out on the counter

They will soften and lose the light, airy texture that homemade pork rinds are known for in 24 hours. After 3 days, they will be completely soft and soggy.

Refrigerated

Refrigerating homemade pork rinds extends their shelf life to about 1 week. Since it’s cool, the process of starch retrogradation, which makes them go bad, moves more slowly.

Keep homemade pork rinds in an airtight container or bag when refrigerating. This prevents them from absorbing moisture and getting soggy. Expect refrigerated pork rinds to stay crispy for 5-7 days before softening.

Frozen

Freezing homemade pork rinds gives them the longest shelf life. They will maintain quality in the freezer for up to 4 months.

To freeze, allow freshly cooked pork rinds to cool completely, then transfer to an airtight freezer bag or container, squeezing out excess air. Freeze for up to 4 months.

Thaw frozen pork rinds in the refrigerator or at room temperature before eating. They will recrisp slightly in the oven or air fryer.

Tips for Extending Shelf Life

Here are some tips to get the maximum shelf life out of your homemade pork rinds:

• Allow pork rinds to cool completely after cooking before storing. Warm pork rinds will lose crispness rapidly.

• Store in an airtight container or bag. Air exposure causes pork rinds to lose crispness.

• If freezing, squeeze out as much air as possible and use an airtight freezer bag or container. Air causes freezer burn.

• When reheating, use the oven or air fryer to recrisp slightly. The microwave makes them soggy.

• If refrigerating, consume within 5-7 days for best texture. Don’t let them sit for more than a week.

• Keep unused pork skin refrigerated or frozen until ready to use. Don’t leave at room temperature.

• Avoid adding moist ingredients like salsa or guacamole to homemade pork rinds, which reduces crispness.

• Consider smaller batch sizes if you won’t eat them all quickly. Large batches have shorter shelf lives.

How to Tell If Pork Rinds Have Gone Bad

It’s easy to tell when homemade pork rinds have gone bad or exceeded their shelf life. Signs include:

• Soft, soggy, or chewy texture instead of light crispiness

• Stale, cardboard-like taste instead of a fresh, salty flavor

• Dry, shriveled appearance instead of an airy, puffed structure

• Mold growth, which can occur if stored improperly

• Rancid smell

• Change in color, such as grayish, dull or yellowish tones

Pork rinds that are within their shelf life should be bright white, ultra crispy, and have a fresh, pork skin aroma. Any signs of softness, off smells or colors, visible mold, or strange textures means they should be discarded.

For safety, it’s best to stick to the recommended shelf lives of homemade pork rinds and not eat them beyond the period when they lose quality. Homemade pork rinds should not be kept at room temperature for more than 2-3 days.

The Bottom Line

Making pork rinds at home allows you to control ingredients but comes with a much shorter shelf life compared to commercial versions. For best results:

• Consume homemade pork rinds within 3 days when stored at room temperature.

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

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

Properly stored homemade pork rinds stay fresh and crispy much longer than leaving them out on the counter. But no matter what, homemade pork rinds won’t last as long as the bags you buy in the store. For maximum shelf life, make smaller batches and be diligent about proper storage methods.

Enjoy your homemade pork rinds promptly for the best texture and flavor. With proper freezing and refrigeration, you can make them last a bit longer before they go stale. Just keep an eye out for any signs of sogginess, off smells or tastes, or questionable textures if you store them for extended periods.