Is this what cracklings looks like?

[Melissaredhead]

I've been a stalker to this site for years and finally joined officially. :loco:
I'm in the pool of smokers that removes the skin but leaves a thin layer of fatty yumminess on butts.
I usually discard the skin. This morning I lightly seasoned and threw the strips of skin in the smoker for over 6 hours. I took the out when the skin sides were stiff but the fat side flexible. Is this normal treatment?
What does the brethren do with pork skin?

 

[cholloway]

My family loves crispy pork skin.
Cracklins are usually the pieces you show, only deep fried in lard (or such).

 

[cowgirl]

Welcome to the forum!
Crisp pork skin is delicious! :-D
Cracklin's are the pieces of meat that float up and brown when rendering lard. They are crisp and tasty.
http://www.bbq-brethren.com/forum/showthread.php?t=178866

Another option.... I like to make chicharrons by by frying the skin...

Either way, crisp pig skin is hard to beat!! One of my favorite food groups. :becky:

 

[Joe Black]

Can the skin be put on a hot grill instead of back on the smoker? Will this help to make it crisper?

 

[landarc]

You would have to now deep fry those skins to get them puffy.

BTW, that is a glorious chicharrone Jeanie