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JELLO!!!!!!!

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    JELLO!!!!!!!

    No, not the box kinda maybe but not really in any sense of the word fruit flavored gelatin dessert.

    OK, let me back up. BACON!!!!!!! but, from our first pork belly was a skin. HWMO and I have not had a chance to both be here and both work on something at the same time. So, while we ran our cook Friday night and Saturday morning, we smoked our second batch of bacon (yes, we are nearly OUT of our first batch!) and we finally did the skins.

    Per instructions, we boiled the skin for the time recommended and proceeded to finish off the cracklins. mmm, mmm, GOOD! (I have to fight HWMO for them I think he has them hidden, somewhere). Being of Scots descent, I don't want to lose ANYTHING that I can and will use. so, I decided to hang onto the water overnight to grab the schmaltz. FABULOUS for making pie crusts for meat pies!

    Well, when the water chilled and the fat layered, there was just a bare skim of schmaltz but the rest of the pot wiggled and jiggled and tickled inside! So. Pork Aspic (can the chefs on the list remind me if pork can be aspic or is that only one particular kind of meat gelatin.

    So, I am toying with some things, including using it as the gelatin phase of marshmallows! mmm, bacon marshmallows! but, I wondered what you guys would think and what suggestions you might offer.

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