Skip Navigation

« Visit the Rudolph Corporate Site   Visit our brands: Rudolph's | Southern Recipe | Lee's Pig Skins | Pepe's Snacks | Gaslamp Popcorn

Cooking Instructions for Pork Rinds & Cracklins

Pork Rind Pellets - ready to pop!

Rudolph’s Pork Rind Pellets

Rudolph’s Smoked Pork Rind Pellets should be fried in a submersible type fryer in order for the pellets to be completely immersed in the oil. Frying temperature should be 400°F (400 degrees Fahrenheit) or 204°C (204 degrees Celsius). The operator should fry the pellets for 55 to 60 seconds to insure full explosion of each pellet.

Cooking temperatures and time may vary with different fryers. Rudolph Foods cooks pellets in rendered pork fat, but lard or vegetable oil may also be used.

 

Grandpa John's Tender Cracklins Pork Rinds

Rudoph’s Tender Cracklin Pellets

Rudolph’s Tenderized Cracklin Pellets should be fried in a submersible type fryer so that the pellets are completely immersed in the oil. Frying temperature should be 400° Fahrenheit or 204° Celsius. The operator should fry the product for 60–65 seconds to insure full explosion of each pellet.

The cracklins should be allowed to cool completely (or to room temperature) for proper texture and crispness to be obtained. Rudolph Foods fries pellets in rendered pork fat, but lard or vegetable oil may also be used.

The finished cracklins should be a deep, rich golden brown color and after cooling should have a crispy, crunchy texture with the underside retaining the fat layer attached to the skin–side of the piece.

© Rudolph Foods Company, Inc. since 1955 | privacy policy | terms of use