Easiest Way to Prepare Tasty Brads chicharrones

Without fail making ultimate Brad's chicharrones easy, delicious, practical.

Good Evening every body, at this time you get present recipe Brad's chicharrones with 6 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 6 ingredients and 8 stages of easy cooking Brad's chicharrones.

Ingredients all Brad's chicharrones

1. Prepare : Pork skin.

2. Needed as needed : Clean canola or corn oil.

3. Needed to taste : Seasoning salt.

4. Prepare to taste : Chili powder.

5. Needed to taste : Lime wedges.

6. Prepare : Salsa of your choice.

If all ingredients Brad's chicharrones it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Brad's chicharrones

1. The first step is to remove the skin from the meat. This is a lot harder to do after the time of butcher. You will need an extremely sharp knife to do this effectively..

2. After you remove the skin, try and cut off as much fat as you can without cutting into the skin layer. I did this in large chunks..

3. Next put skin in a large pot. Cover with water, and bring to a simmer. Simmer for about an hour to render off remaining fat. But don't let skin cook to where it falls apart..

4. Drain and let cool. Lay pieces skin side down on a cutting board. Use a spoon or back of a knife to scrape any remaining fat off of skin. This is important. If you don't get the fat off, they will be very chewey. If there are nipples, remove them. Cut into 2"x4" strips..

5. If you have a wire rack, place it on a baking sheet. Arrange pieces skin side up on rack. Put in oven at 170 degrees F. To let dry. This takes hours. This can be done overnight. It is better to over dry them rather than under dry them. They should be golden brown when done..

6. If you don't have a wire rack, put foil on a baking sheet and arrange pieces on that. Then flip over for the last couple hours..

7. Heat clean oil in a pot or deep fryer. Break dry pieces even smaller. 2-3 pieces per 2'4 inch piece. Fry dried pieces a few at a time for 2-3 minutes at 360 degrees. Flip over half way through. Drain on paper towels..

8. Put done chicharrones in a large bowl. Sprinkle with seasoned salt, garlic powder, and chili powder. Toss. Serve with desired salsa. Enjoy..

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