Royalslover
Full Fledged Farker
- Joined
- Feb 18, 2012
- Location
- Yoder KS
So I finally scored some pork skin to make cracklings. At the end of my process they were VERY crunchy, as in break your teeth crunchy. I followed Micheal Symon's recipe in his book about fire-the name escapes me at the moment. Here's what I did. 1-boiled for about an hour and a half. He says to boil until the skin is soft and gelatinous which I did. The I cooled them off and scraped as much meat and fat off as possible. Then I baked them for about 3 hours. I put them back in the fridge and fried them later. I can see the potential but they were way to crispy. I'm wondering if I didn't just bake them too long. Any thoughts?