Rudolph Snacks {Pork Rinds} #HolidayGiftGuide
December 19, 2014
Rudolph snacks are a favorite for more reasons than just that great savory crunch we all know and love! Next time, pass on the jerky and try pork rinds. They’re high in protein, low in cholesterol and have zero carbs – perfect for those low carb diets. Plus, we have some tasty non-pork rind snacks you’re just gonna love.
The name says it all. Our patriarchal brand, and the reason we can claim that Nobody makes better tasting pork rinds.™ Rudolph’s has evolved over time from a store brand found only in Wal–Mart to our most exciting line up. Rudolph’s is expanding beyond pork rinds into the following newer products; Rudolph’s Original and Louisiana Hot OnYums, and Rudolph’s Chile Limon Chicharinas.
Did you know that a serving of pork rinds is higher in protein and lower in fat than a serving of peanuts? If your answer is no, you’re not alone. The nutritional profile of pork rinds has been misunderstood throughout the snack’s history.
One serving of pork rinds contains 9 grams of protein. This, along with 0 grams of carbohydrates makes pork rinds a smart choice for people on a high protein diet. Because pork rinds have 0g carbohydrates, their glycemic response is zero, making them an alternative for some diabetics who want to enjoy a crunchy snack.
Pork rinds have also been criticized for their fat content, 5g per serving. However, over half of the fat in pork rinds is monounsaturated, the kind of “good fat” you would associate with olive oil. The expanded Nutrition Facts label for a serving of pork rinds shows that, of the 5g of total fat, 2.5g are monounsaturated, .5g is polyunsaturated, 2g are saturated, and they have 0g trans fat.
Even Men’s Health Magazine agrees that pork rinds are good for you: Junk Food that’s Good for You by Jeff Volek, Ph.D., R.D., Men’s Health Magazine.
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.
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