This turned into an unmitigated disaster. Ended up with gelatinous chewy skin and the bottom of the bottom of the dutch oven ended up with about a 1/4" build-up of what looked to be fat solids, stuck to the bottom. The only saving grace was that I ended up with about 3-cups of beautiful clean lard.
I'm thinking that next time I'll render the fat chunks down first, using the water method, because for that portion it worked well. Then the following day use the rendered lard to quick fry the skins.
Oh well, it was a fun experiment and although it was an epic failure I at least learned something.
Traeger lil Tex, 2 Weber 22.5", UDS
Mop, Sauce & Two Smoking Barrels BBQ Team
They call me "Dave"