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Unread 06-13-2012, 08:30 PM   #1
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Default Pig skin help

This weekend I'm cooking for my wife's birthday. One of the things I'm cooking is a picnic and it has the skin on it. I'm a huge fan of crispy pig skin (cracklin'). How do you make that? You know when you smoke a whole hog and the skin gets nice and crispy? Like that.

Thanks on advance.
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Unread 06-13-2012, 08:36 PM   #2
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I always skin 'em out and make Chicharones out of it.
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Unread 06-13-2012, 08:59 PM   #3
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Salt! Just salt the skin before you put it on the smoker. When it hit's 175* or so, score the skin with a sharp knife to render the fat out and resalt it just a touch.
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Unread 06-14-2012, 11:35 AM   #4
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I use Old Bay to season that skin. Of course I use Old Bay on just about everything other than my Cap'n Crunch.
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Unread 06-14-2012, 12:04 PM   #5
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Quote:
Originally Posted by Redheart View Post
I use Old Bay to season that skin. Of course I use Old Bay on just about everything other than my Cap'n Crunch.
Do you cut it off and cook it on the smoker or leave it on?
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Unread 06-14-2012, 12:29 PM   #6
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Quote:
Originally Posted by Grafixgibbs View Post
Do you cut it off and cook it on the smoker or leave it on?
I smoke the leg skin on. I then remove the skin by grabbing it and pulling from the haunch down to the stirrup. I then either use the skin for flavouring other foods or I season the inside of the skin and then back into a fast oven or cooker.
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Unread 06-14-2012, 12:51 PM   #7
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La Caja China arrived today. I was on the phone with them before making the purchase and they cook extra shoulders in advance to supplement what they will get from a whole hog - after the shoulder is cooked, they remove the skin and crisp it on top of a grill.
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Unread 06-14-2012, 12:55 PM   #8
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You score after cooking? I always score before cooking, dry thoroughly and then salt the skin and fat thoroughly.
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Unread 06-14-2012, 07:45 PM   #9
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Quote:
Originally Posted by Bludawg View Post
I always skin 'em out and make Chicharones out of it.
I have some skin froze from bellies skinned for bacon...

Would this work to make chicharones? If so... what do you suggest.
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Unread 06-14-2012, 08:08 PM   #10
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^^^Yes^^^
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Unread 06-14-2012, 08:11 PM   #11
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Quote:
Originally Posted by landarc View Post
You score after cooking? I always score before cooking, dry thoroughly and then salt the skin and fat thoroughly.
With the LaCaja China, that's how it's done. I even do it that way some times when I cook a whole piggy on my offset. The skin side down for the first 2/3 to 3/4 of the cook helps retain the moisture in the meat, and scoring it after it's flipped helps it render to crisp it up. At least that's how I was taught and do it.
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