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Pork Scratchings

I've found the trick to making my own is to brine 1st. I cut the skin up to the size I want and soak on 50g salt to 200mls water for 24 hours, dry thoroughly, then oven for 30-40 minutes at 200-220C
 
lessci said:
I've found the trick to making my own is to brine 1st. I cut the skin up to the size I want and soak on 50g salt to 200mls water for 24 hours, dry thoroughly, then oven for 30-40 minutes at 200-220C
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What a brilliant idea! Love them salty too. Thank you.
 
I fried some streaky bacon so it was v v crispy and whizzed it up, it was delicious.
I cannot read "pork scratchings" without remembering a scene from The Detectorists (such a fab humane series, lovely music, I could watch over and over).
 
I do slow oven, the up the heat for the last, maybe 10 minutes?

I tend to put the slab of skin in the oven intact for a few minutes. The heat makes is much, much easier to cut, whether with a knife or scissors. I cut the pieces to about 1.5-2 times the size I want when finished.

The air fryer has revolutionised all this though, in the the heat is very even, and dry, and rendering the fat often puffs it up. Gammon crackling is the best, without exception.
 

Great suggestions here.... thank you!
 
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