Chorizo Pork Rinds
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I had some extra pork skin so I figured I try pork rinds. After boiling, removing the fat and drying in the oven, I deep fried at 375. I seasoned with a blend of the chorizo brat, Bloody Mary Jerky seasonings with some added chili powder. The flavor and heat was spot on but they are a bit on the hard side. Perhaps they weren’t dry enough or possibly the oil wasn’t as hot as it should be. With a few refinements these will be great.
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Joe Hell We are going to be starting a new segment that will probably only live on our Social media accounts but we will be calling it Seasoning Sunday (like Meathack Monday and Meat Fact Friday) and Chorizo will be one of the 1st ones we do. I am going to talk about its versatility and point people to everything (or at least most things, I dont have hours to comb through and find ALL of your chorizo creations) you have done with it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell We are going to be starting a new segment that will probably only live on our Social media accounts but we will be calling it Seasoning Sunday (like Meathack Monday and Meat Fact Friday) and Chorizo will be one of the 1st ones we do. I am going to talk about its versatility and point people to everything (or at least most things, I dont have hours to comb through and find ALL of your chorizo creations) you have done with it!
Jonathon That’s a great idea! Every time I use it on something new I am surprised at the versatility. Mixing with the Bloody Mary Seasoning and the Kashmiri Chili is great. I just eyeball approx. equal parts of the Excalibur blends (I was a little heavy on the chorizo in the picture below) with a half part of the Kashmiri. It’s got good heat and chili flavor. These wings were finished with Bee Local Scorpion Hot Honey. Delicious!
Better Living Through BBQ!
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Jonathon That’s a great idea! Every time I use it on something new I am surprised at the versatility. Mixing with the Bloody Mary Seasoning and the Kashmiri Chili is great. I just eyeball approx. equal parts of the Excalibur blends (I was a little heavy on the chorizo in the picture below) with a half part of the Kashmiri. It’s got good heat and chili flavor. These wings were finished with Bee Local Scorpion Hot Honey. Delicious!
Joe Hell that’s is drinking food !
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Jonathon That’s a great idea! Every time I use it on something new I am surprised at the versatility. Mixing with the Bloody Mary Seasoning and the Kashmiri Chili is great. I just eyeball approx. equal parts of the Excalibur blends (I was a little heavy on the chorizo in the picture below) with a half part of the Kashmiri. It’s got good heat and chili flavor. These wings were finished with Bee Local Scorpion Hot Honey. Delicious!
Joe Hell
Was thinking of trying the Bloody Mary Seasoning on some wings tonight. A little different than my usual comfort seasoning. Will see how that goes. -
Joe Hell
Was thinking of trying the Bloody Mary Seasoning on some wings tonight. A little different than my usual comfort seasoning. Will see how that goes. -
Joe Hell
Yep. This is really good. Just enough zip to make ya sniff but not enough to bring you to tears. Kids are going to love this. Just kept going back for more.And you won’t need a Q tip in the morning…,
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PapaSop If you ever deep fry stuff that bloody mary is as good as gold to add to your flour for a batter!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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PapaSop If you ever deep fry stuff that bloody mary is as good as gold to add to your flour for a batter!
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PapaSop If you ever deep fry stuff that bloody mary is as good as gold to add to your flour for a batter!
Jonathon
Sounds good. That will be tried.
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