Crackling, Chicharones … Potato potato

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I spent a good few hours figuring out the right treatment for a whole lotta pig skin. I’ve read that every breed is different with regards to crispy, crunchy crackling. After many attempts, I settled in on high heat for a spell, then turn the oven down low to puff and crisp. This routine worked perfectly with crunchiness at a maximum and saltiness at a suitable level and satiability at a medium. I did the skin deep fried in lard and it came out looking good, but hard as a rock. I salted before, then placed on a roasting rack for my high-low process Dinner is soon and all I can pallet is a brisk, veggie stir-fry. That crackling, when done right, is a meal to fence a paddock on. It keeps you energized, ready for more productivity on your farm.

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