That would have been a good un to render lard out of
I HAVE 4 SLABS OF THE ONE SIDE THAT ARE ABOUT 12X12X2JUST SKIN AND FAT. I was thinking pork skins?
Take some pics of the chicharrones when you finish!
Maybe a week or so, First 1/2 is on the spit for the 4th. I also need to find a good scrapple recipe I have the liver the hart and some meat. By the way the kidneys are not bad. We had the grill burring when we did this, so we took one plain and grilled it. With no seasoning or anything it was ok. Yes I had only had 2 beers when I tasted it. I have some fat for susage or to render too
Nice! My great uncle had a big scalding pot he'd lower them into. It looked kind of like an upside down dough boy helmet from WW1. It was sitting on cinder blocks and he would just fill it with water and build a fire under it to get it boiling. It had a scaffolding over it with a chain fall that he hoisted the pig up and down with.
