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Try
these great Recipes with Pork Rind Pellets
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Cinnamon Spice Pork Rind Cake
Recipe courtesy of: www.holyducttape.com
Ingredients:
7 egg whites, room temperature
2 cups of pork rind flour***
2 ¼ cups Splenda or 6 tablespoons Sweetbalance (use more or less to adjust to personal taste
½ cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
3/4 cup boiling water
4 egg yolks
*** One 80 gram bag of pork rinds yields exactly one cup of pork rind flour.
Using a blender or food processor, grind pork rinds into a fine flour or brown sugar-like substance by placing one pork rind at a time in blender or food processor and grinding it.
To sour cream, add 2 tablespoons vinegar to the heavy whipping cream. To scald cream, bring to a slow boil and remove from heat immediately.
Directions: Preheat oven to 350 Degrees Fahrenheit. Lightly grease one 16 x 16 rectangular cake pan, or two round 8 inch cake pans, or two 8 x 8 square cake pans. Set aside. In a large bowl, add pork rind flour, sweetener, cinnamon, nutmeg cinnamon extract, baking powder, and baking soda. Mix until thoroughly blended. Add scaled, soured cream and boiling water. Beat on low speed with an electric mixer, or with a hand whisk, until well blended.
Add egg yolks and beat until smooth.
Beat egg whites with an electric mixer on low speed, or with a hand whisk, until egg whites are thick and frothy. Increase electric mixer to high speed and continue beating egg whites until stiff, white peaks form. Be careful not to overbeat the egg whites, as they will lose cinnamon batter.
Fold in the remaining egg whites, working quickly yet gently to preserve the volume of the egg whites.
Bake for 30-36 minutes
Frosting for Cinnamon Spice Pork Rind Cake
8 oz. cream cheese
¼ cup butter
1 tsp. vanilla
½ cup splenda
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Recipe Courtesy of: www.epicurious.com
Ingredients
4 ½ lb navel oranges or tangelos (6 mediums)
1 medium jicama (1 lb)
1 cup sliced red onion (1/8 inch thick; 1 small)
6 radishes, very thinly sliced (1 cup)
1/3 cup distilled white vinegar
1 teaspoon salt
1 cup crumbled pork rinds
½ cup chopped salted roasted peanuts
Preparation
Cut peel, including all white pith, from oranges with a small sharp knife, then cut crosswise into ¼ inch-thick slices and transfer to a large bowl (you should have about 4 cups).
Peel jicama with a large sharp knife, then quarter lengthwise and cut crosswise into 1/8 inch-thick slices (you should have about 3 cups).
Add to oranges along with onion, radishes, vinegar, and salt. Toss until combined, then chill, covered, at least 1 hour.
Toss again before serving, sprinkled with pork rinds and peanuts.
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Pork Rind Pizza Crust
Recipe Courtesy of: www.recipegoldmine.com
1 bag pork rinds, crushed
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
3 eggs, beaten
Mix all the ingredients well, press into a nonstick sprayed pie pan, going up the sides. Bake at 350ºF for about 8 minutes.
Add your toppings, and then rebake until cheese and toppings are hot.
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Low Carb Pancakes (Pork Rinds)
Recipe Courtesy of: www.mrbreakfast.com
2 eggs
¼ cup heavy cream
½ of a 3-oz bag of unflavored pork rinds
3 packets of Splenda (or other sugar alternative)
½ teaspoon cinnamon
1 dash nutmeg
Crumble pork rinds until they resemble bread crumbs.
In a separate bowl, beat eggs until frothy then add remaining ingredients and continue to beat until well mixed. Add pork rinds to the egg/cream mixture and set aside for 5 minutes to allow batter to thicken.
Cook on a lightly greased skillet as you would any pancake recipe. Drop batter on surface, large spoonfuls. Cook until each side is lightly browned.
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Pork Rind Crusted Fried Squirrel with Molasses Red Eye Gravy
Recipe Courtesy of: www.fieldandstream.com
4 young squirrels, dressed and quartered
1 yellow onion, roughly chopped
2 stalks celery, roughly chopped
2 carrots, roughly chopped
6 cloves garlic, peeled
1 gallon water
1 cup apple cider vinegar
1-1/2 cups lard
1-1/2 cups peanut or vegetable oil
3 cups all-purpose flour seasoned with salt, black pepper, paprika,
onion powder and garlic powder.
2 cups pork rind powder***
2 cups milk
3 eggs, lightly beaten
3/4 teaspoon freshly cracked black pepper
Salt, cayenne powder, and Tabasco, to taste
***Pork Rind Powder – drop a bag or two of rinds in the blender and pulverize until you have coarse, sandy-textured bits.
Molasses Red Eye Gravy
1/3 cup tasso or other thick-sliced ham, diced
½ cup bacon, diced
1 tablespoon flour
1-1/4 cups beef stock
¾ cup strong black coffee
1/3 cup Coca-Cola
2 tablespoon molasses
½ teaspoon red pepper flakes
Salt and Freshly ground black pepper, to taste
Generously season the squirrel pieces with salt, pepper, and cayenne; allow to sit for 2 hours.
Bring water, cider vinegar, onion, celery, carrot, and garlic to a boil, and then boil for 15 minutes. Add the squirrel pieces and simmer for 12 to 15 minutes, until the meat is cooked through but not falling apart. Remove the meat. Drain the vegetables in a colander and discard them.
Make the red-eye gravy: In a large cast-iron skillet or pan, sauté the bacon and tasso over medium heat until all the fat is rendered. Whisk in the flour until it’s well combined, continuing to whisk over medium heat for 5 minutes. Stir in the beef stock, coffee, Coca-Cola, molasses, and red pepper flakes, bring to simmer, and whisk constantly until gravy thickens. Season with salt and pepper to taste.
In a large cast-iron skillet or Dutch oven, heat the oil and lard to 325º, or until a pinch of flour bubbles in the oil.
Whisk together the milk and eggs with a dash of Tabasco. Dust the squirrel in the seasoned flour and set aside. Add the pork rind powder to the remaining seasoned flour and combine well. Dunk the squirrel in the egg wash, then dredge them in the pork rind and flour mixture, shaking off any excess. Fry the pieces until golden brown, working in batches. Drain on paper towels and serve immediately with gravy on the side.
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Joe's Snack
Spoon creamy peanut butter onto pork rinds and enjoy!!!!
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