Pork Rinds

newbies
#101

Everyone, please…this thread is about pork rinds, not lard, ok? I’m not trying to junior mod here or anything, I promise y’all. And I apologize for my part in this, apparently inadvertently setting off the whole hijack with my throw-away comment to my buddy. I regret that now. Y’all don’t know how much!

Please let’s stay on-topic here in this thread, ok? If y’all want to start a thread on lard, please do and I’ll join in with y’all for what I’m sure will be a very lively discussion. I’ve started looking for scientific cites already.

Candy, I had already read the thread Richard posted to. He didn’t quote any research in his response. So if y’all will start a lard thread we can ask him to share his cites with us over there.

Ok, thanks for letting me get that off my chest. Whew! I feel better now. :slight_smile: And now back to our regularly-scheduled pork rinds discussion, already in progress…

#102

Utz Amazon update. I noticed the pork rinds were sold out again this morning. After only a couple of days!

These were the higher-priced ones. It might be interesting, if anyone is a data hound, to track the changes in the pricing of those barrels compared to how quickly they sell out on Amazon. This is just for the ones sold by Utz, of course. Just an interesting thought…

(TJ Borden) #103

You can get them direct from Utz too. We don’t get much from the utz brand on the west coast so I used to buy their chips from their online store

(Garry (Canada)) #104

Good to know…
Thx.

(Richard I Houghton) #105

Yes, it is an ingredient in the spicy coating. The plain ones have none. To me, this is not a deal-breaker since there is less than one gram of carbs in the bag. This is one of my snacks and saves me from “less keto” temptations.

(Troy) #106

At Sams Club😉now

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#107

There aren’t enough “likes” in the world!!! :smiley:

#108

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Some one mentioned this before so I went back to check and sure enough, Maltodextrin in my Hot and Spicy Pork Rinds…is nothing sacred?

(Chris) #109

I searched my Costco high and low the other day and couldn’t find any. Will have to check the regular grocery stores if my dream of Pork rind crusted Nashville Hot Chicken is going to occur

(matt ) #110

Flavored anything is usually trash. Try different spice additions and make your own flavors.

(Jennifer Buchanan) #111

I am glad to know they are now at Sam’s I work less than 5 mins away from them so when I run out i will definitely get some there :slight_smile: thanks!

(Jack Brien) #112

Unfortunately they are really strongly flavoured! Taste ok, but no way I can use them as a crust for anything

(Jennifer Buchanan) #113

That’s wonderful I have enough to last me a while :grin:

#114

I think these are my new fav:

(Chris W) #115

Watch the ingredients closely on the spicy pork rinds, a lot of them use sugars to bind the spices to the pork rinds.

#116

Thanks for the tip. These ones don’t have sugar but they do have Maltodextrin & that doesn’t seem to cause any issues with me. Also I don’t eat more than a handful a day.

(Candy Lind) #117

Utz pork rinds are going to be back in stock on Amazon (as an add-on) on the 24th, at $7.99 (US). Also, Sam’s Club has them on their website and you can get free shipping if you have a plus membership. 2 barrels are $14.98 which is better than current Amazon price.

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(matt ) #118

Just general info:

While technically a complex carbohydrate because of it’s low-sugar content, maltodextrin has a glycemic index of 130 (table sugar is only 65). A high glycemic index means that it goes through the digestive system and into the bloodstream very quickly

(Rob) #120

I was somewhat disappointed in these. They were better than the national brand ones but not much and not worth the 3-4x price.

One of the many things I love about Keto and these forums in particular is that I can be out and proud about the things I have indulged in since I was old enough to make up my own mind but most people find disgusting, abhorrent and against the natural order… PORK RINDS!!! :pig2:

For anyone who cares what someone else thinks… the best US mass produced ones I’ve had are the 4505 Meats ones.

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I’ve seen them on both coasts and I thought they were better than the EPIC.
The best local ones in San Francisco are the 4505 Meats ‘local’ rinds which are made and only sold locally. 4505_Meats_chicharrones
They are so light that they melt on the tongue with a subtle sweet, salty, chili seasoning (I know they have sugar but they are absolutely worth the few grams). They are so delicate that they can’t travel more than a couple of miles to the shop and a 400 yards back to my house without turning to dust hence the much harder version they sell around the country.

I count myself quite the pork skin connoisseur having scarfed them down in multiple countries and my personal preference would be:

  1. Homemade (when they come out right) - fat still moist
  2. Good UK Butcher’s shop scratchings
  3. 4505 Meats local melty chicharrones
  4. Commercial UK scratchings (Mr Porky etc.)
  5. Sabroso cracklings (fat on, hot sauce packet)
  6. EPIC cracklins (under seasoned)
  7. 4505 ‘commercial’ rinds
  8. EPIC rinds
  9. US Commercial rinds - Mission, Utz, Macs etc. - some flavors better than others

This is my eating list. Of course, it’s pretty much in reverse order when it comes to cooking/breading or eating with dips and I shall be availing myself of the Utz barrels when they come up cheap.

(TJ Borden) #121

4505 are my FAVORITE.