Pork belly skin

oakville smoker · December 05, 2009, 02:29:57 PM

OK
I never thought Iwould have a second career as a butcher but I just skinned 20 pounds of pork belly and by the end I was almost competent at it LOL probably would have taken a butcher one verse of a country song and it took me an entire double album !

So I am thinking what am I going to do with all this skin?
Any suggstions? Seems like a waste to toss it in the bin
must be some kind of use for it even f it does not involve the smoker
for now I will stash it in the friggerator

FLBentRider · December 05, 2009, 02:35:10 PM

Do you have a Deep fryer ?

Pork rinds!

Or tan it and make a football. ;D

I didn't take it off mine until after I smoked it.

ronbeaux · December 05, 2009, 02:55:54 PM

Cut it into little squares and fry them.

oakville smoker · December 05, 2009, 04:17:17 PM

So deep fryng is the way to go ?
I did not think the cure would penetrate the skin so thats why I took it off

How long will they keep after deep frying ?

ronbeaux · December 05, 2009, 04:33:19 PM

I can't answer that one. Cracklins don't last long enough to spoil around here.

oakville smoker · December 05, 2009, 05:29:35 PM

Well they went in the deep fryer, the yield was not much damn they taste good
No waste and my butchering skils are even more improved !

Tenpoint5 · December 05, 2009, 05:38:36 PM

Quote from: oakville smoker on December 05, 2009, 05:29:35 PM
Well they went in the deep fryer, the yield was not much damn they taste good
No waste and my butchering skils are even more improved !

So what are you going to do with the leftovers you mentioned earlier??? Or did they magically go the way of the buffalo!!

dbondy · December 08, 2009, 01:21:00 PM

Asked my wife if she wanted some cracklins today.Boy did she look at me funny. ;D ;D
She also said I,m spending to much time here, then I said but honey there probally better than chips. ::)
Thats a great idea for the skin off the bellys, next time I,ll keep them. I usually have my butcher take them off. :)

oakville smoker · December 08, 2009, 01:29:53 PM

I forgot about this thread....
I did deep fry the whole load
Came out good but there was leftovers
I intended on putting them in the oven for a blast the next day to crisp them up and got busy with other things
next thing I knew, mould was starting to form on some pieces ( white round blotches I think was mould ) so I through the leftovers out
I dont think the shelf life is very long and maybe I should have done half day one, refrig'd the balance and chucked them in the fryer the next day

Live and learn

ronbeaux · December 08, 2009, 01:30:27 PM

Dem tings are addicting no? Toss dem around in some cajun seasonings as soon as dey come out de grease.