BRADLEY SMOKER | "Taste the Great Outdoors"

What do you do with the skin of the pork bellies?

I toss 'em, but some people make chicharones

There are also sausage recipes that call for belly skin.  I freeze it.

I freeze it until I have enough for pork rinds (chicharrones). Mmmmm.

How do you make chicharones.

I smoke, dehydrate, then cut them into strips or squares. Store them in the freezer, and when I make casseroles, soups, vegetables etc; I place some in the dish as it is cooking to add flavor; remove before serving. 

I cut and then boil them for 10 minutes or so, then drain and refrigerate until dry (2-3 hours).  Pre heat oven to 425^oF, season and put rinds on baking sheet.  Put in oven, turn down to 350^oF and cook for about 1-1.5 hours until crisp.  You'll probably have to drain a couple of times.  Then cool and add more seasoning if you like.