Sun, May-20-01, 10:25
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Registered Member
Posts: 4,909
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Plan: Atkins,PP - wgt in %
Stats: 100/96.8/69
BF:DWTK/DDare/JEnuf
Progress: 10%
Location: Vancouver Island, BC
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pork rinds/skins, homemade jerky ....
Hi, Jomil!
Just for fun, I've checked this out. Ounce for ounce, pork rinds/skins/chicharrones (plain), have 1 less gram of fat than potato chips (plain).
Actually, 17g pf protein, 9g of fat and absolutely 0 carbs, 155 kCals. A much better deal than potato chips, for instance.
The cooking process essentially renders most of the fat out, that's why they're crispy. I use them to dip home-made tuna or egg salad, or a sour cream dip. Yum! This is where a bland flavour can be an advantage
PS: I've made jerky in a regular oven and a dehydrator. Watch to not over-dry, it's more brittle than chewy if you do. A convection oven should work just fine, because the circulating air works much the same way as a dehydrator does. If you can set it to 160F (minimum) to 170F or so, that would work well and the jerky should pretty well dry overnight. A cookie sheet or foil underneath is a good idea too!
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