Hi,
I'm new to low carb cooking, and I have a question about using pork rinds in place of bread crumbs. I've never used or eaten them before. I bought a bag this week-end thinking of using them to make a meat loaf. Well, when I opened the bag of pork rinds, I couldn't get past the aroma coming out of the bag. Should they be so aromatic (stinky to me), and what affect do they make to the taste of food when used in meat loaves and used for breading?
I hate to just throw the bag away, but the smell completely turns me off.
I saw a number of recipes that sound good, that includes pork rinds.

For meat loaf, I prefer to use oat fiber, rather than pork rinds. I do use pork rinds with or without a little parmesean cheese for breading for eggplant parmesean and enjoy it. I also use the spicy flavored ones for breading in salmon croquettes. I have not found that the pork rinds impart any flavor to the food they are used in. In addition, I do make a stuffing for turkey using pork rinds that I also enjoy. HTH

__________________
Henry

You also might try another brand of pork rinds. You might have gotten a bad batch. They don't usually have a really strong smell. Or, perhaps you are just really sensitive to the smell. Try them in something, and see if you like the taste or texture. If not, then try other things. Henry mentioned oat bran. I've even put flaxseed meal in meatloaf, it gives it a nice boost of fiber we all need.

Experiment, and let us know how things turn out.

__________________
Nita

I use pork rinds for breading in fryed and baked foods, but I don't like the way it cooks in moist foods. Tends to turn to mush. I use parmasean cheese as filler in meatloaf.

I must admit I cannot get past the smell either! :(

__________________
DANDR

Starting weight: 196 lbs
Current weight: 149 lbs
Goal weight: 130 lbs

I've found that some "ethinic" varieties are definitely smellier than the ones put out by Frito-Lays. In my experience, they always take on the flavor of the meat, enhancing it. You might have a bad batch, though. Check your dates.

I have learned to love pork rinds. Yes, they were a little difficult at the start -- but that's the wonderful thing about changing eating patterns -- you try new things and if you try them several times, you develop a taste.
Where I live (new york) we have several kinds of rinds. Some are hard, like thick shoe laces, and others are puffy. Mostly I just eat them plain.

For meat loaf, I always use psyllium husks - unflavored and sugar free. Bread crumbs are added to meat loaf to absorb moisture and keep the loaf soft. This fiber does the same thing without adding carbs.


From:
http://www.medicinalfoodnews.com/vol04/issue3/psyllium

here's the start

"Why We Should Know More About Psyllium
by E. Farnworth - April 2000 No.99
Psyllium is a rather new additive that has found its way into several of ou regular foods, particularly breakfast cereals. So what is psyllium and ho is it good for health
Plantago psyllium is a plant native to Iran and India. Psyllium stalks contain tiny seeds, also called psyllium. The seeds are covered by husks, which is the part of the plant used in foods. The seed husk contains glycosides and mucilages which are used in the food industry to form gels that give thickening and textural changes to foods. The psyllium husk is a source of water soluble fiber, similar to fiber found in grains such as oats and barley. But the amount of soluble fiber in psyllium is much higher than oat bran. Every 100 grams of psyllium provides 71 grams of soluble fiber; a similar amount of oat bran would contain only 5 grams of soluble fiber. Only recently have scientists learned that soluble fiber has unique effects on metabolism.
Every 100 grams of psyllium provides 71 grams of soluble fiber
Psyllium fiber is not broken down as it passes down the gastrointestinal tract and so psyllium has no nutritive value other than as a source of fiber. Adding water to dry psyllium causes it to swell to up to ten times its original volume. For many years products containing psyllium have been used to increase fecal bulk and loosen stools, as ways of treating constipation. " snip

It could be the brand but pork rinds do stink. lol
Luckily they taste great as breading and such. I have only ate them once as they are intended from the bag. Its not my favorite but I wouldn't throw them out. The smell has no bearing on the taste in a recipe and honestly I never smell them in the food or on the food once its been cooked just gives you yummy crispness on fried foods or filler in meatloafs and such, I use them that way at least.