Pig skin

Beginners FAQ on sausage making, meat curing etc may often be found at the head of each relevant section, but here is the place to ask experienced users for advice if you are still stuck or need more information...we're here to help!

Pig skin

Postby sfobill » Tue Sep 19, 2017 2:17 am

When adding fat back to the mix is it ok to use the skin attached to the fat?
sfobill
Registered Member
 
Posts: 5
Joined: Tue Sep 19, 2017 1:58 am

Re: Pig skin

Postby NCPaul » Tue Sep 19, 2017 11:18 am

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.
Fashionably late will be stylishly hungry.
NCPaul
Global Moderator
 
Posts: 2304
Joined: Thu Oct 01, 2009 12:58 am
Location: North Carolina

Re: Pig skin

Postby sfobill » Wed Sep 20, 2017 10:27 pm

To; NCPaul
Thank you so much. I think I will just fry it up. Yum Yum.
sfobill
sfobill
Registered Member
 
Posts: 5
Joined: Tue Sep 19, 2017 1:58 am


Return to Beginners

Who is online

Users browsing this forum: No registered users and 2 guests