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Fry Pig Skin?

 
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Snowsmoke
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Joined: 03 Apr 2012
Posts: 85
Location: Melrose, MA

PostPosted: Thu Aug 24 17 8:59 pm    Post subject: Fry Pig Skin? Reply with quote

Doing another pig Saturday and I hate seeing the skin go to waste. I like the hog low/slow and even cranking the fire at the end doesn't seem to make most of the skin edible.

Question: Can I just bring a nice large pan of oil up to 300 or so and fry it off to make rinds/cracklins? The skin would have already been smoked for 9 hours so that is what has me confused.

thanks in advance!
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