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Topic: cooking pig skin
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Abbysmum

7/4/2018 11:34:55 AM
Member since:
Mar 2009
Total posts:3247
cooking pig skin

Hey ebrandon, I know I've asked this question before, but now I can't find the old thread.  
 
I have cut the pork skin off a pork shoulder as I didn't want to cook it in the crockpot with the shoulder for pulled pork. But now I want to do something with the skin (I ended up throwing it out last time... tsk tsk).  
 
Those of you who suggested crackling, etc, how did you do it? I'm looking online at various recipes and I'm feeling intimidated by it as I have zero experience with this, so some guidance would be helpful.  
 
 
Thanks!

Tagged as: pork,  skin,  cracklings,  rinds,  zero waste
 
 
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don brown

7/4/2018 12:15:57 PM
Member since:
Aug 2010
Total posts:4638
Crackling

We have made it a few times, I hope that you took a layer of fat off with the skin. Once when we made it we took the skin and fat off of a shoulder ham after we had cooked it, we cut the skin into squares and deep fried them at 375 until they browned a bit, I think that taking them off the ham was not the proper way of doing it since they turned out pretty hard. We had the best results by taking the skin with a decent layer of fat, these were also deep fried and were more like a corn puff.

Milky Whey

7/4/2018 12:29:35 PM
Member since:
Jul 2010
Total posts:480
from my childhood

Mom just used to spread it on a cookie sheet or in the bottom of a toaster and bake it until the fat rendered out of it and the skin was crispy. Have not had that since. So good.

Milky Whey

7/4/2018 12:30:14 PM
Member since:
Jul 2010
Total posts:480
roaster

Roaster, not toaster

myhandleistrain

7/4/2018 2:31:25 PM
Member since:
Mar 2016
Total posts:318
Agree

On a cookie sheet in the oven. Yum! Rendered pork fat and crispy skin!

Abbysmum

7/4/2018 3:44:29 PM
Member since:
Mar 2009
Total posts:3247
skin

Yes! I kept the fat under the skin attached and a bit of meat too where I sliced a hair too deep.  
 
You make it sound so easy! Why did the internet make it sound scary??

Milky Whey

7/4/2018 6:56:30 PM
Member since:
Jul 2010
Total posts:480
because

We live in a world where it seems you have to be scared of everything. There wouldn’t be anything to write about if all they had to say was, “Cut that stuff into chunks about 3”, spread it on a sheet, throw it in the oven, cook until rendered and the skin crispy.” Not all the warnings about sterile pans, if the temperature drops 1/2 a degree, you will die. Make sure it is cooled the nano second it comes out of the oven, or you will die. Enjoy your cracklings, the simple way. They will be delicious.


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