When adding fat back to the mix is it ok to use the skin attached to the fat?
Re: Pig skin
Posted: Tue Sep 19, 2017 11:18 am
by NCPaul
Welcome to the forum. Raw pig skin is really tough to grind and chew so it is not intentionally included. The pork skin can be cooked until it is tender 30-60 minutes then ground a few times before adding it to the mix in small amounts. Another option is to use the liquid the rind was cooked in as a small portion of the mix.
Re: Pig skin
Posted: Wed Sep 20, 2017 10:27 pm
by sfobill
To; NCPaul Thank you so much. I think I will just fry it up. Yum Yum. sfobill