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To: haqihana who wrote (202)2/21/2001 5:42:27 PM
From: Ish  Read Replies (1) of 6901
 
<<I liked pork rinds a lot, when I still had useful teeth. Some of the best tasting, but worst for you, were fresh off the hog while it was being cooked on a spit. They were hard on the outside, and pure fat on the inside, but they did taste good.>>

I've had them when rendering lard. Toss a lot of pig fat in a large kettle over low heat and keep stirring. You get this great clear liquid with the tanned rinds floating on it. Dip them out, salt, drain and cool.
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