How To Make Pork Rinds At Home Deep Fried VS Air Fried

Cut the pig skin off of the pork shoulder picnic roast.

Boil the pig skin in water for 1 to 1.5 hours until the fat swells and the water turns white.

Remove the pig skin from the boiling water and lay it on a cooling rack to cool.

Refrigerate the pig skin for a few hours to firm it up.

Carefully remove all the fat from the pig skin without cutting through to the skin.

Cut the cleaned pig skin into 2-inch squares.

Dehydrate the pig skin at 155°F for 10.5 hours in a dehydrator.

After dehydrating, wipe off any excess oil from the pig skin.

Deep fry the dehydrated pig skin in vegetable oil at 400°F until they puff up, which takes less than a minute.

Remove the fried pork rinds and drain on paper towels.

Sprinkle some with smoked salt and others with Hell hath no fury hot salt.

Preheat the air fryer to 400°F for 7 minutes.

Air fry the remaining pig skin pieces for 3 minutes, checking to avoid burning.

Sprinkle salt on the air-fried pork rinds and compare them to the deep-fried ones.

Cooking Techniques

Equipment Needed

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Dietary