Smoked pork belly skin usage

Discussion in 'General Discussion' started by kihler, Apr 14, 2016.

  1. kihler

    kihler Smoke Blower

    I just finished up another 40 pound batch of bacon. I always cure and smoke my bacon with the skin on and remove it when I slice and package the bacon. So now I have a bunch of smoked bacon skin. My question to you is - what do I do with the stuff? I have put it in soup and I have tried to make chicharrones but it just didn't seem to work. What else can I use this for? I have a freezer full.
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Baked Beans, Collard Greens, Yankee Bean Soup...Anything you want the flavor of Pork and Smoke added to. The Skin will get tender and can be eaten. Cut into 2" Strips and Smoke or Roast at 200-225°F until rendered and Hard, keep refrigerated. The Dog will Bow down and Worship you!...JJ
     
  3. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    Pork Rinds or Cracklings as we call them in the UK.
     

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