Chicharrones, Cracklins, Pork Rinds

[jcnaz]

So yesterday I smoked a pork shoulder. The night before that I prepped it, and that included skinning it. I hate throwing away all of that skin, so this time I put it in a bag in the refrigerator so that I could figure out fried pork skins.

They are easy! 
...and time consuming.   

From what I read the difference between a pork rind (skin) and a cracklin is how much subcutaneous fat you leave on when you fry the pieces. other than that the process is similar.

http://www.cookingchanneltv.com/recipes/pork-rinds-chicharron.html

http://baconsheir.com/porkrindmaking.html

I read these and other recipes while my smoker was running. Then I did this:
Cut the skin into roughly 2"x2" squares.
place skin pieces into a saucepan of water with peppercorns, salt and a couple of garlic cloves. Cover and boil for 1.5 hrs.
Cool, drain, place skins on a baking rack/sheet pan. dry overnight in the refrigerator.
Place the pan in a low oven (200f) for 3-4 hours until well rendered and skin is dry and firm.
Let cool. Use a butter knife to remove any remaining fat. Fry in an inch of hot lard until they puff up and look delicious!

They are as good as they look.

I could have dried them out on the smoker if I had read up on this before I started. Next time!

[salad]

Cool.  I love me some chicharron.  I don't think I'd have the patience to make it though.  Too many little latino markets near me that make their own.  I like the really long slabs that are equal parts meat, fat and fried skin.  I mix a little vinegar, garlic and thai pepper as a dipping sauce.  So good.