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"content": "First time making pork cracklins. I made sure to get skin with a good amount of fat attached so they’d fry up with that hard crunchy top with a soft, buttery layer. They were fried in bacon grease and lard between 200-220 F for about 65 minutes until they browned and the skin began to blister. Next, they were taken out to cool and drain, and then returned to the grease for about 1 minute at 400 F to flash fry them and get the skin to puff up. Finally, were removed from the grease to cool and dry and then received salt to season. \n\nPros: They turned out perfect. Easy to make. You control the ingredients. \n\nCons: Your entire house will smell like a grease fryer. They aren’t a huge $ savings vs buying pork rinds/cracklins/chicarrones. Grease cleanup and disposal. https://image.nostr.build/0a136acb00b4636cd80b631ec4a7a444131662d07dc2eecdeac2bae3c0ea2289.jpg https://image.nostr.build/1eb92e549736973579738b18a8196bb833b4e3530c469c96857760c91482f3e8.jpg https://image.nostr.build/2ecc8dde2c57bd9d1072e18c9c7996576069361e184c7768fa1339be07210d90.jpg https://image.nostr.build/70ebbe725fb91f0cf127f43b720668022f581446c358b5f1568fbca655d46046.jpg https://image.nostr.build/10aa73b1d9917a1ee1eb5a20361221f8163c6cce03320a605f4f69ce5adb015f.jpg https://image.nostr.build/575623b0727683de3eb283929a012d1c644b8c4a0fef02c95371a08c66425832.jpg ",
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