Help with dehydrating pork skins in food dehydrator

Has anyone done it?  I've only dehydrated herbs.
Right now I plan to cut small, render the fat out in a pan and then dehydrate.
Somebody stop me, lol!

Dry rendering should dehydrate the skin enough to store, if that's your goal.  I wouldn't think a dehydrator would be necessary.  Pork rinds/crackling doesn't last more than 24 hours in my house:  too yummy.

This is something I grew up with living in the south.

First cut the skin into bite size pieces.

Place on parchment paper on baking sheet.

Then bake the pork rinds in the oven at 325 degrees until crispy, about 1 1/2 hr to 2 hr..

Sprinkle with salt.

I have never dehydrated them at this stage though I see no reason not to.

If you want to skip the oven bake, boil the skin until tender then scrape off excess fat and dry them.  Then place in dehydrator.

G Freden wrote:Dry rendering should dehydrate the skin enough to store, if that's your goal.  I wouldn't think a dehydrator would be necessary.  Pork rinds/crackling doesn't last more than 24 hours in my house:  too yummy.

That's good to hear.  I was dreading hauling out the dehydrator!

Thanks.  This is what I'm going to do.  I kept seeing recipes with "cook 10 hours at 170°F".

Anne Miller wrote:This is something I grew up with living in the south.

First cut the skin into bite size pieces.

Place on parchment paper on baking sheet.

Then bake the pork rinds in the oven at 325 degrees until crispy, about 1 1/2 hr to 2 hr..

Sprinkle with salt.

I have never dehydrated them at this stage though I see no reason not to.

If you want to skip the oven bake, boil the skin until tender then scrape off excess fat and dry them.  Then place in dehydrator.

Howdy Y'all, I've been dehydrating fruits and vegs and making jerky in my car for years.  Lay a towel under the back window, cover with parchment paper and lay out your food.  Point the back of the car east in the morning, then at noon turn it around so the food faces west.  When it is super hot I crack a downwind window, otherwise the moisture gets out when you open the car door to turn it around.

Juicy stuff like pineapples, tomatoes and peaches take sometimes three days to dry, so i lay parchment paper and another towel over the food when I have to use the car (and drive very carefully lol).  Surprisingly, jerky has always been dry by the end of the first day!  A few weeks ago I ate some 3 year old jerky and it tasted fine.

Last year I bought a dehydrator because I thought the car might be too hot and damaging nutrients.  The dehydrator takes a lot longer than the car.

Kelly Ventana wrote:Howdy Y'all, I've been dehydrating fruits and vegs and making jerky in my car for years.  Lay a towel under the back window, cover with parchment paper and lay out your food.  Point the back of the car east in the morning, then at noon turn it around so the food faces west.  When it is super hot I crack a downwind window, otherwise the moisture gets out when you open the car door to turn it around.

Juicy stuff like pineapples, tomatoes and peaches take sometimes three days to dry, so i lay parchment paper and another towel over the food when I have to use the car (and drive very carefully lol).  Surprisingly, jerky has always been dry by the end of the first day!  A few weeks ago I ate some 3 year old jerky and it tasted fine.

Last year I bought a dehydrator because I thought the car might be too hot and damaging nutrients.  The dehydrator takes a lot longer than the car.

Really?!!!
It gets so humid here it would never work...

I sometimes dry things in the car, when it's convenient, but I'd have major reservations about doing pork rinds. Drying apples or mint or something leaves a pleasant smell. When we have fried pork skins, it is not a smell I'd want hanging around in my car for even a day, and the drying smells sometimes hang around.

Where I live the skins are generally fried up in the fat (just rendered) and greatly appreciated. If you want to store them for a while, they're often stored in the fat that is rendered out, and then just need a heat-up to be fresh. We do it out on the porch because otherwise the smell of pig is just too much.