Crackling

[misterwarby]

Hi all, I'm going a brined pork loin without the skin on.....

What to do with the unused skin tho

Has anyone just done pork crackling? Or brought extra skin for those crackling fiends amongst us... can never have too much
And how would I keep it flat.?.?

Cheers in advance


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[Chesapeake Weber]

Next time leave the skin on, score it in a diamond pattern, extra salt, and let it roll.   Extra skin you got goes in a CI fry pan.  Render, save the fat in a mason jar and let the cracklings crisp up.  Your next conundrum is to season salty, sweet, or heat?  Maybe all three.  Not a bad problem to have!


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