I bought 10 pounds of pork belly to make a batch of bacon and had the butcher cut it into 2 pound slabs, some of which still had the skin on. So I took it off and saved it to try cracklins, but I didn't realize you needed some fat and meat on the skin, there is some fat but not a lot and certainly no meat. Should I give cracklins a try with them or not?
That is a very good question. I myself have done the same thing and have pork skin in the freezer. I guess the only way to find out is to try it. I'm wiling to give it a go as soon as i can.
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