Question on Pork Cracklins Receipe

[windsorr]

Hello
I have 9lb of bacon curing in the fridge. I am trying plain, Maple syrup and Molasses https://amazingribs.com/tested-recip...ked-bacon-home. Happy to report on which one is best if there is interest.

However, my real question is on Cracklins:
I also have 2lb of Skin with fat and sometimes a little meat attached. I would like to try meathead's Cracklins recipe.

https://amazingribs.com/tested-recipes/pork-recipes/pork-cracklins-recipe

However, I don't want to use all the skin at one go. Is there a point in this recipe where I can freeze (say after boiling) and then come back and finish them off another day or would I be better just freezing the skins and then starting from the beginning each time I want to make these?

Your input much appreciated.
Cheers
Richard

[holehogg]

Make the lot they are so good.
Do a batch with some Bbq Sauce.
I use KC style Bbq Sauce (per free side).

[Troutman]

I think your idea of freezing the skins instead of making a big batch is sound.

[Thunder77]

I have made several batches of MH’s pork cracklings. I have always frozen the skin, because I usually don’t get to make them right away.
I would freeze the skins BEFORE cooking them.

As as someone else said, make a lot of them. They are addictive!

[windsorr]

Hello chaps... Thank you very much for your answers... I am going to make them all but not all at once... will freeze the skins before starting.... cheers....

[windsorr]

Hello again... There is s problem with meathead's method... pretty much what I expected... this is putting Cracklins with Memphis dust on them at 400F results in burned Mephos dust due to the sugar.... This is the same issue with the crispy chicken skin recipe. ..... I dont get it,,, the book and the site are all about science and then some of the methods ignore it... ???

How does everyone else get around this problem...?

Cheers