Wire For Fire

Making your own pork

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119 posts in this topic

49 mins ago, OU812 said:

Agree with getting them very cold (easier to handle). Just had a thought. To save your wrist hand, would one of these work?

 

 

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I don't think so.. these I had already trimmed most the fat off  and been soaking in brine 4 weeks . Just needed More scraping on both sides.. tried a kitchen knife first and wasn't scraping so good.. went with razor blades held with rag and worked well .. just had to really scrape at them . Specailly the skin side 

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34 mins ago, chitala383 said:

Mine have been in the brine for 3 weeks now. I too have been crazy busy. I'm hoping to open them up before the end of the weekend.

Yea man snap some pic.. maybe you figure something I don't or vise Versa..  

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I tried this several  times in last few years and didn't work for me.

After few days, I would open jars and eat all skin.

Sauteed with garlic, potato and smoke pork bones. for about 2 hours and than baked in owen for about 35 minutes.

Damn, make me hungry again.

 

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I tried this several  times in last few years and didn't work for me.

After few days, I would open jars and eat all skin.

Sauteed with garlic, potato and smoke pork bones. for about 2 hours and than baked in owen for about 35 minutes.

Damn, makes me hungry again.

 

 

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No need to go to Asian market, if you do not have one close by.

Just stop at your local Stop & Shop or what ever you have around and talk to butcher. They will always leave you pork skin for small charge..

Just ask them.

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Finally got around to opening up my jar tonight. Exactly 3 weeks in.

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Here's a side by side of scraped vs unscraped skins. Upon removing them from the jar they were quite tough and stiff. But after about 5 minutes of scraping they became quite pliable. I would imagine that this would get better with time.

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Here is the same unscraped piece from the previous picture after being scraped.

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Rinsed the skins, Rinsed the jar, fresh salt water in the jar and skins to back in for at least another 3 weeks. So far so good. They do seem a little thin, but maybe they'll absorb some brine and thicken up. If not I'm not really worried about it.

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And if anyone was wondering, the beer is Simtra, from Knee Deep Brewing Co. It's fantastic.

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This brings back memory, did this 60 years ago as a kid when cash was tight, butcher would give you a slab for nothing , l would nail my peaces to a board and scrap away pretty much what you guys are doing along with salting them down, it's a slow process, but you will get there, what l used for coloring was an antiseptic Mercurochrome or iodine for red and Indian ink for black, back then the 3 items was in everyone's home.

l will keep following this post to see how this progresses. :read:

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Just wanted to bump this up. It's been 2 1/2 weeks since my last scraping. Hopefully the baby will sleep tonight and let me open up my jar and do a final scrape.

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On 2/12/2018 at 0:37 AM, chitala383 said:

I've been thinking about trying this. There's an Asian market that's supposed to be good right down the road from me. I should check it out.

H MART in ny

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