Looking for a use for hog hide.

[slow motion]

Needing to grind some venison this weekend for breakfast sausage. Found a marked down pork shoulder. Got it chucked up and freezing the chunks individually on a baking sheet so I can use what I need and keep the rest frozen for later. Put the bone up for beans or soup. Had a good bit of skin attached. Haven't had a dog since Sam. Looking for a use if there is one.

 

[fishfryer]

Needing to grind some venison this weekend for breakfast sausage. Found a marked down pork shoulder. Got it chucked up and freezing the chunks individually on a baking sheet so I can use what I need and keep the rest frozen for later. Put the bone up for beans or soup. Had a good bit of skin attached. Haven't had a dog since Sam. Looking for a use if there is one.View attachment 1287268

Fry it and render the lard, then eat the pork rinds.

 

[NCHillbilly]

Chicharrones.

 

[dwhee87]

^^Beat me to it.

 

[slow motion]

Thought pork rinds were actually pork fat not skin.

 

[NCHillbilly]

Thought pork rinds were actually pork fat not skin.

Nope, you're thinking about cracklin's, which are the crispy stuff left over after you render lard. Pork rinds are actual fried, puffed skin.

 

[slow motion]

Good deal. Gonna fry em up. Probably tomorrow. Told the Nurse and she said well let's fry em up then.

 

[NCHillbilly]

Good deal. Gonna fry em up. Probably tomorrow. Told the Nurse and she said well let's fry em up then.

Looks like the consensus from stuff I've looked up is to boil them about fifteen minutes, then let them completely dry until they're hard, then fry them for a couple minutes and season.

 

[slow motion]

Looks like the consensus from stuff I've looked up is to boil them about fifteen minutes, then let them completely dry until they're hard, then fry them for a couple minutes and season.

Thanks brother

 

[ucfireman]

be sure to tell us how they come out.

Years ago my dad bought some pork skins from some place and we fried them up. They were already prepared and cut into 1/2 3/4 inch squares.
We fried them, only took a about 30 seconds ,salt and mmmmm good.

 

[little rascal]

You can season them and hot smoke or grill until they get crackly too.

 

[Redbow]

I love some good ole pork rinds. When we killed hogs wish I had thought to cut the ears off and clean them then fry them in the old cast iron wash pot with the cracklin's bet they would have been good. I used to buy pigs ears for my dogs, they craved them.

 

[Paymaster]

Mom would fry fatback for breakfast and I'd eat every bit of it but the hard rind but then wrap the rind in a piece of foil and take it to school for a snack.

 

[slow motion]

Mom would fry fatback for breakfast and I'd eat every bit of it but the hard rind but then wrap the rind in a piece of foil and take it to school for a snack.

Love fried fat back.

 

[slow motion]

Looks like the consensus from stuff I've looked up is to boil them about fifteen minutes, then let them completely dry until they're hard, then fry them for a couple minutes and season.

How would you suggest I let it dry? Refrigerator? Oven? Have yet to do anything. Not even sure if I slice it into small pieces before boiling. Probably end up freezing as is and work it up a bit later. Good resource for research? Did a quick search and wasn't satisfied with results. Most talked about baking it. Used to buy em at little festivals (gold rush in Dahlonega, moonshine in Dawsonville, etc.) Seen em cooked at fair in Hiawassee but never been involved in prep.

 

[NCHillbilly]

How would you suggest I let it dry? Refrigerator? Oven? Have yet to do anything. Not even sure if I slice it into small pieces before boiling. Probably end up freezing as is and work it up a bit later. Good resource for research? Did a quick search and wasn't satisfied with results. Most talked about baking it. Used to buy em at little festivals (gold rush in Dahlonega, moonshine in Dawsonville, etc.) Seen em cooked at fair in Hiawassee but never been involved in prep.

I'd say on warm in the oven? The Mexican video I saw, they were drying them in the sun. I would cut it to size before boiling it. Keep in mind it'll probably shrink a good bit when you do.