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.