Homemade Bacon Question (Pork Rinds)

[imasamurai]

Hey all... sorry if this has already been asked. I did a search and couldn't find my answer readily so here we go.

I just smoked off some pork belly into a delicious bacon. Having never used pork belly before today, I had no idea what the skin looked like. That is, until my Vietnamese friend showed me. Now, I am wanting to make fried pork rinds.

The greater internet is not being very helpful when it comes to this procedure for me since my pork skin has been cured now and should be very dry. Any tips or tricks on how to make this skin into the crispy delicious snack that I desire?

Thanks in advance!

[wattacetti]

I'm trying and failing with some pork rinds from some belly I had cooked SV, so I suspect that you might come up goose eggs with the smoked rind. They're great for cassoulet and other bean dishes so I hope you keep them for that purpose.

[smtucker]

I tried. I failed. However, save those skins.... they are great for flavoring soups and beans. I cut the skin into squares and freeze them. Makes it easy to use and I don't worry about them getting slimy in the fridge.

In the future, you can cure the bacon after removing the skin so you can make your delicious, fantasy snack.

[nofunlatte]

Actually, I'd like to know how you did the bacon!