Pork Rinds, Chicharrones
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Credit: Gerald Ford, CMC, Ford Plantation
National Culinary Review, July 2019
8 oz. (224 g) Fresh Pork Skin
1. Steam 12 hours at 185°F.
2. Let cool, scrape off all the fat and cut into 4"x4" squares.
3. Place in a food dehydrator at 120°F over night.
4. When needed, fry at 375°F until crisp and puffed.
5. Season with Cajun seasoning & salt.
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