What to do with pork skin off of the picnic?

PigBeter · 10-29-2012, 03:15 PM

I am smoking a 9lb picnic right now and took the skin off of the shoulder and put it on the smoker along side the shoulder. It has been smoking for almost 3 hours, but I am not sure what to do with the skin. I want some good eats out of it, but realize that it won't get crispy on the smoker.

Should I take it off the smoker and put it in a frying pan, and if so how long should I smoke and cook it for?

Jacob

aawa · 10-29-2012, 03:30 PM

Cut the skin up in small pieces and deep fry them for chicharons

PigBeter · 10-29-2012, 03:36 PM

Cool, do you think that will work even after smoking it for 3 hours?

aawa · 10-29-2012, 03:40 PM

I haven't tried it before after smoking for 3 hrs, but I dont see why it wouldnt. You would just get a slightly smokey chicaron. It is always worth a try!

PigBeter · 10-29-2012, 03:47 PM

Thanks, I'm gonna try it right now! I'll let you know how it turns out!

SirPorkaLot · 10-29-2012, 04:15 PM

Quote:

Originally Posted by SuperStang83

I am smoking a 9lb picnic right now and took the skin off of the shoulder and put it on the smoker along side the shoulder. It has been smoking for almost 3 hours, but I am not sure what to do with the skin. I want some good eats out of it, but realize that it won't get crispy on the smoker.

Should I take it off the smoker and put it in a frying pan, and if so how long should I smoke and cook it for?

Jacob

Next time leave the skin on the picnic, and thank me later.

The picnic will cook much better (and juicier) with skin intact.

buccaneer · 10-29-2012, 05:06 PM

This is what I did...
http://www.bbq-brethren.com/forum/sh...mexican+homage

PigBeter · 10-29-2012, 05:27 PM

Quote:

Originally Posted by buccaneer

This is what I did...
http://www.bbq-brethren.com/forum/sh...mexican+homage

That looks like a great idea

Sent from my DROID RAZR

jfletcher84 · 10-29-2012, 05:46 PM

Quote:

Originally Posted by SirPorkaLot

Next time leave the skin on the picnic, and thank me later.

The picnic will cook much better (and juicier) with skin intact.

+1 on this.

Phrasty · 10-29-2012, 05:55 PM

I'm sure Cowgirl wont mind me sharing this:
http://cowgirlscountry.blogspot.com/...icharrons.html

There you go!

Cheers

SmokeFan · 10-29-2012, 06:25 PM

I left the skin on last time, and the first time for me, when I cooked a picnic a few weeks ago. Eating that was one of my favorite parts. You can see it here:

http://www.bbq-brethren.com/forum/sh...d.php?t=140692

El Ropo · 10-29-2012, 07:00 PM

Quote:

Originally Posted by SirPorkaLot

Next time leave the skin on the picnic, and thank me later.

The picnic will cook much better (and juicier) with skin intact.

I prefer removing skin from picnic before cooking for more rub surface, and better bark to meat ratio. Call me nutz.

jfletcher84 · 10-29-2012, 07:15 PM

Quote:

Originally Posted by Phrasty

I'm sure Cowgirl wont mind me sharing this:
http://cowgirlscountry.blogspot.com/...icharrons.html

There you go!

Cheers

I thought about this too, but couldnt find the link.

neuyawk · 10-29-2012, 07:24 PM

I did the fried smoked skin thing before and it was a real messy lesson. First off, it can be done but the skins tend to pop and splatter oil everywhere. Also the results are kinda hard, great if you love cracklings but not optimal. It's better to boil them a bit and then use the smoker to dry them out then fry them for that puffy pork rind consistency.

SirPorkaLot · 10-29-2012, 11:09 PM

Quote:

Originally Posted by El Ropo

I prefer removing skin from picnic before cooking for more rub surface, and better bark to meat ratio. Call me nutz.

Ok Nutz.

I prefer the end product with the skin on, I value that over the loss of bark.

It's all good though !

10-29-2012, 03:15 PM	#1
PigBeter On the road to being a farker Join Date: 09-20-10 Location: Exeter, Pa Downloads: 0 Uploads: 0	What to do with pork skin off of the picnic? I am smoking a 9lb picnic right now and took the skin off of the shoulder and put it on the smoker along side the shoulder. It has been smoking for almost 3 hours, but I am not sure what to do with the skin. I want some good eats out of it, but realize that it won't get crispy on the smoker. Should I take it off the smoker and put it in a frying pan, and if so how long should I smoke and cook it for? Jacob

10-29-2012, 03:30 PM	#2
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	Cut the skin up in small pieces and deep fry them for chicharons __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

10-29-2012, 03:40 PM	#4
aawa is one Smokin' Farker Join Date: 07-03-12 Location: Virginia Beach Downloads: 0 Uploads: 0	I haven't tried it before after smoking for 3 hrs, but I dont see why it wouldnt. You would just get a slightly smokey chicaron. It is always worth a try! __________________ Weber Mini WSM x2 Weber 22.5in OTG x2 Weber Touch and Go Performer *Sublime Smoke UDS* Maverick ET-732 World's Fastest Blue Thermapen *

10-29-2012, 05:06 PM	#7
buccaneer Babbling Farker Join Date: 10-23-10 Location: Sunset City Western Australia Downloads: 0 Uploads: 0	This is what I did... http://www.bbq-brethren.com/forum/sh...mexican+homage __________________ The only current member banned for life! Why is the rum gone???-Capn Jack Sparrow

10-29-2012, 05:55 PM	#10
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	I'm sure Cowgirl wont mind me sharing this: http://cowgirlscountry.blogspot.com/...icharrons.html There you go! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

10-29-2012, 03:36 PM	#3
PigBeter On the road to being a farker Join Date: 09-20-10 Location: Exeter, Pa Downloads: 0 Uploads: 0	Cool, do you think that will work even after smoking it for 3 hours?

10-29-2012, 03:47 PM	#5
PigBeter On the road to being a farker Join Date: 09-20-10 Location: Exeter, Pa Downloads: 0 Uploads: 0	Thanks, I'm gonna try it right now! I'll let you know how it turns out!

10-29-2012, 06:25 PM	#11
SmokeFan Full Fledged Farker Join Date: 02-13-12 Location: Fort Worth, TX Downloads: 1 Uploads: 0	I left the skin on last time, and the first time for me, when I cooked a picnic a few weeks ago. Eating that was one of my favorite parts. You can see it here: http://www.bbq-brethren.com/forum/sh...d.php?t=140692

10-29-2012, 07:24 PM	#14
neuyawk Take a breath! Join Date: 03-15-12 Location: Flushing, Queens NYC Downloads: 0 Uploads: 0	I did the fried smoked skin thing before and it was a real messy lesson. First off, it can be done but the skins tend to pop and splatter oil everywhere. Also the results are kinda hard, great if you love cracklings but not optimal. It's better to boil them a bit and then use the smoker to dry them out then fry them for that puffy pork rind consistency. __________________ Bubba Grill Super Cooker. Bringing Carolina Whole Hog BBQ to NYC www.arrogantswine.com