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re: A Different Take on Cracklins
Posted on 5/5/24 at 5:15 pm to Stadium Rat
Posted on 5/5/24 at 5:15 pm to Stadium Rat
quote:
Thank you for your clear, concise explanation.
I've cooked both cracklins and pork skins many times over the years and have gotten a lot of people's approval with the outcome.
Both process take a lot of time if done from scratch, but pork skins are less hands-on since a lot of the time is spent letting the skins dry out until they can be broken apart.
The funny thing with pork skins is you can have a piece of it that measures 1/16 in. thick by 1 in. round and it will puff up to the size of a tennis ball round and a good 3/4 in. thick when it hits that hot oil to cook it.
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