re: A Different Take on Cracklins

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.