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Pig skin

PostPosted: Tue Sep 19, 2017 2:17 am
by sfobill
When adding fat back to the mix is it ok to use the skin attached to the fat?

Re: Pig skin

PostPosted: Tue Sep 19, 2017 11:18 am
by NCPaul
Welcome to the forum. :D 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

PostPosted: 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.