Pork Crackling as a protein source?

[mattikake]

Anyone eat it? Crackling has pretty much the highest animal protein content of any food.

Two brands to choose from:-
Brand 1)
Ingredients:
Pork Rind
Rusk (Wheat Flour, salt)
more Salt
Hydrolysed Vegetable Protein
Flabours: sugar, E621, Dextrose, Sunflower oil
Colours: E161 E160c

Protein 66.2% (This is not a typo!)
Carbs 0.9%
Fat 26%
Sat fats 9.1%


Brand 2)
Pork Rind
Sea salt
more salt
Dried yeast extract
Dextrose
Wheat Rusk
Sugar
Natural flavourings, celery
Paprika extract

Protein 42.7%
Carbs 0.1%
Fat 51.9%
Sat fats 17.9%

So which would you choose and why? Or would you not choose at all? Frankly seeing the 66.1g of Protein per 100g made me do a little sex wee right in the middle of the supermarket, but I bought brand 2 because of the more natural ingredients.

btw, eating it right now and it tastes like cardboard. Goes well inbetween sips of wine though. Hopefully, better on my traps and delts I caned today.

[pilchardthecat]

Half of the protein isn't actually animal protein it's "Hydrolysed Vegetable Protein" which has a stty amino acid profile

Proper pork crackling is about 90% fat, so anything else it has comes from st they add to it in the factory

Roasted tenderloin of pork (of of the leanest cuts) contains about 22-25g of protein per 100g. You really think you are going to get twice that from the fatty bits around the edge?

[otolith]

Suspect it is substantially dehydrated by cooking, hence the elevated protein content relative to meat (and elevated fat content in the more traditional sort)

[Lost_BMW]

Fill your boots. What could go wrong?

[mattikake]

pilchardthecat said:

Roasted tenderloin of pork (of of the leanest cuts) contains about 22-25g of protein per 100g. You really think you are going to get twice that from the fatty bits around the edge?

That's exactly what I thought, but I kinda hoped there is the chance of concentrates or extract. I'll give anything a try.

I've finished the pack after some dedicated munching, but I resorted to some higher BCAA concentrated munch since. Sadly, I can still taste the crackling on a belch!

[Hoofy]

I'm thinking "dental bills" plus "distinct urge to vomit after a few lumps".

[mattikake]

Hoofy said:

"distinct urge to vomit after a few lumps".

Lol. I've discovered there's a reason why they sell this in your traditional local... it's because you'd have to be pist to eat the stuff... and not even notice if you can't keep it down!

Another bubble bursts today.

[Slink]

umm, i think you'll find whey protein has the highest, followed by turkey then tuna [i think its tuna next]

your teeth and guts will be glad when you stop eating pork scratchings for protein source.

[Flibble]

mattikake said:

So which would you choose and why? Or would you not choose at all? Frankly seeing the 66.1g of Protein per 100g made me do a little sex wee right in the middle of the supermarket, but I bought brand 2 because of the more natural ingredients.

E160c is paprika extract so the same as used in brand 2.
E161 is extracted from orange vegetables (carrots or the like).
E621 is MSG.

So neither is much more natural than the other...

[Tiggsy]

I love a cheeky bag of Mr Porky pork scratchings - not sure it's anything but a treat though!

[Fozziebear]

Ill have a bag now and then, once a month I guess, would rather have the real stuff off the side of a free range porker! I have a bit of a problem with pork/bacon/crackling I just can't get enough

[Hoofy]

I went to one of these carvery buffets earlier this year and they had fresh crackling in a separate bowl for people to help themselves to.

[otolith]

I don't think much of the sort that is basically meat based quavers, but the traditional stuff our butcher sells is delicious. Not something I've been able to have for some time now.

[Opara]

I have heard of people in using jerky as a protein source personally I thing it tastes like a beef wine gum but others seem to like it.

[mattikake]

Oh I do Beef Jerky. 45%+ animal protein which should have a Biological Value of around 90. High salt and sat fats though, and of course it's red meat so you can't have too much...

Still trying other sources of crackling. Found this Traditional Black Country Pork Crunch. Quite nice actually. 71% protein (drool)! But again, hydrolised veggie protein, so only a filler.

[mattikake]

Being doing a (little) bit of reading around and pork cracking may not be such a bad thing to eat... when drinkin dan 't pub.

Cracking is basically the left over skin of a pig.

Skin is mostly Collagen.

Collagen, although the most basic and oldest manufactured protein in biology, does have a proportion (although not very high) of BCAA's - Leucine, Isoleucine and Valine.

Not forgetting of course, that muscle has several layers of fascia that are Collagen based, which combine at each end of the muscle to form your tendons...

So, this is all good. Ok, it's nothing like whey, beef, chicken or fish etc. but it's not all bad and infinitely better than a bag of crisps.

Edited by mattikake on Friday 12th October 21:54

[Mr Viking]

Yeah, it's better for you than eating crisps. Do need good gnashers though. I reckon for lean protein Biltong or beef Jerky would be better as they are both made from trimmed lean beef dried in the air. Has to be lean or the fat can turn rancid. Pork scratchings are mostly skin, deep fried, but there can be a layer of fat of varying thickness on it. Fairly sure it is high in protein too, though I really just eat it for the taste. Fairly sure I get enough protein in my diet anyway

[The_Doc]

mattikake said:

Anyone eat it? Crackling has pretty much the highest animal protein content of any food.

T.

btw, eating it right now and it tastes like cardboard. Goes well inbetween sips of wine though. Hopefully, better on my traps and delts I caned today.

Fried pig factory sweepings as real food....?