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Pork Rinds

C chaplainbillMember
I did a search of the forum and found little 'howto' on pork rinds. I've got some friends who are wanting some and I do a lot of bacon, so not everyone wants the rind on, so I have access to a bunch of it. Question: Can you do them in the FEC 100 start to finish? How, what temp? do I still have to fry them? Anyone have a process? Thanks.
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M mrt 2Where there's smoke, there's beer.
When doing whole hogs on a rotisserie, when the hog is done the rind is crunchy. Will yours have fat on it? If so you should be able to grill it watching for flare ups of course. It would be more efficient to deep fry them of course. Deep fried fat will make good cracklings, yum.

Hope this helps.

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