Crackling

[misterwarby]

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

What to do with the unused skin tho [emoji848]

Has anyone just done pork crackling? Or brought extra skin for those crackling fiends amongst us… can never have too much [emoji12]
And how would I keep it flat.?.?

Cheers in advance


Sent from my iPhone using Tapatalk

[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!


Sent from my iPhone using Weber Kettle Club