Soup, co/ck/s. Made a pork butt up the other day. Cut the skin

>>8531099
Dehydrate it and store it in the fridge
Cut it into 1x1 or 2x2 cm squares and deep fry until crispy
season and you have some good chicharrones

>>8531105
Don't own a dehydrater

>>8531110
Just do it in the oven overnight on a low temp
Make sure you get rid of all the fat though

>>8531110
http://www.cookingchanneltv.com/recipes/pork-rinds-chicharron.html
Read the process here first result on google

>>8531115
Most thin stuff doesn't even need the oven turned on, just the light. But I would do minimum temp and monitor it for these.

>>8531099
You can just cut it into thin strips (half an inch by an inch) and throw them in the oven on high until they crisp up to make scratchings. It's different from chicharrones, and you better have good teeth, but it's delicious. Keep an eye on them because they'll burn fast though.

>>8531099
Make sisig

>>8531099
Why would you cut the skin off the joint? The crackling is the best part.

Pat down with a cloth/paper towels, score it, add oil, salt and pepper. Stick in the oven on high.

You now have pork scratchings.

>>8532705
>Why would you cut the skin off the joint? The crackling is the best part.

Depends on what OP did with it. If he made sausage then the skin is obviously unwanted. If he made "pulled pork" or something similar then he wouldn't get crackling at all. He'd only get crackling if he roasted it in the oven.

Boil it for about ten minutes. Scrape the fat off the inside and cut into large strips. Dry in the oven until it's hard like plastic. Cook in hot oil until it puffs up. Wa la!

>>8531135
When we're talking about meat the temperature should be at least 155 F. That's the setting for jerky on most dehydrators. There's no setting for that on an oven so yes, you would put it on minimum heat.

Is it a nice farm pork? Add salt and garlic and forget about it for three days. Eat it with the best bread you can find.