Frying Instructions - Pork Rinds Frying Instructions - Pork Cracklins Pellets are for you if your company chooses to pop and package your own private label products. Smaller groups or individuals who desire to sell freshly popped rinds or cracklins will need pellets as well. Our pellets are produced from top quality, USDA Select fresh skins, cut into pieces of different sizes and mixed with salt.  The raw material is cooked in pork fat for hours at temperatures of at least 250 degrees. This cooking process dehydrates the product, which we call pellets. Both our pork rind pellets and our crackling pellets are available in 70 lbs. cartons. To produce a good fried pork rind the following frying guidelines will assist you in popping a great tasting, quality product: Always store pellets at room temperature. The pellet must be fried at approximately 395 to 400 degrees. This range may vary depending on oil, fryer, and sea level at time of popping. The pellets should be kept totally submerged in the fat while they are popping. Average cooking time is between 55 and 60 seconds. During frying time oil temperature must not drop lower than 5 degrees or product texture will suffer. To avoid dramatic drops in temperature do not overload your fryer and ensure a proper and continued heat source. If you have any questions, please call (773) 254-7400 [Back to Top] To produce a good fried pork cracklin the following frying guidelines will assist you in popping a great tasting, quality product: Always store pellets at room temperature. The pellet  must be fried at approximately 380 to 400 degrees. This range may vary depending on oil, fryer, and sea level at time of popping. The pellets should be kept totally submerged in the fat while they are popping. Average cooking time is between 75 and 90 seconds. Do not overload the fryer. Cracklins will not be uniform, may not all pop or result in very hard pieces. Reduce the amount of product popped until uniform finished cracklins are attained. During frying time oil temperature must not drop lower than 5 degrees or product texture will suffer. To avoid dramatic drops in temperature do not overload your fryer and ensure a proper and continued heat source. If you have any questions, please call (773) 254-7400 [Back to Top]