Is this what cracklings looks like?

Melissaredhead

Melissaredhead

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I've been a stalker to this site for years and finally joined officially. :loco:
I'm in the pool of smokers that removes the skin but leaves a thin layer of fatty yumminess on butts.
I usually discard the skin. This morning I lightly seasoned and threw the strips of skin in the smoker for over 6 hours. I took the out when the skin sides were stiff but the fat side flexible. Is this normal treatment?
What does the brethren do with pork skin?
 

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My family loves crispy pork skin.
Cracklins are usually the pieces you show, only deep fried in lard (or such).
 
Welcome to the forum!
Crisp pork skin is delicious! :-D
Cracklin's are the pieces of meat that float up and brown when rendering lard. They are crisp and tasty.
http://www.bbq-brethren.com/forum/showthread.php?t=178866

67efeb3c-35d8-4dd9-8b09-995b9b988c70_zpse5f04072.jpg




Another option.... I like to make chicharrons by by frying the skin...


138_zps7eb4e1cf.jpg




Either way, crisp pig skin is hard to beat!! One of my favorite food groups. :becky:
 
Can the skin be put on a hot grill instead of back on the smoker? Will this help to make it crisper?
 
You would have to now deep fry those skins to get them puffy.

BTW, that is a glorious chicharrone Jeanie
 
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