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Snowsmoke Newbie
Joined: 03 Apr 2012 Posts: 90 Location: Melrose, MA
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Posted: Thu Aug 24 17 8:59 pm Post subject: Fry Pig Skin? |
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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! _________________ "The Moon ain't romantic. It's intimaditing as Hell" - Tom Waits (maybe he was up at 3am to BBQ too!) |
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