[oink]

Hi all,

I've just picked up my pigs from the butchers and I have a load of skin.  Is it worth using all the skin for scratchings and storing them in an air tight container as they have such a high salt content, or should I freeze the skin and just defrost and cook as I want/need it?

I assume they used to store the scratchings as it seems such a traditional food but I can't find any info on the internet and as I am a little averse to poisoning myself I thought I'd ask you lot.  You usually know the answers!

Cheers

[JulieS]

I usually freeze the skins then cook them when I need them.  (Not sure 'need' is correct, should be 'want' them!!    )

I would have thought that an airtight container would be OK for a little while though.....The taste of freshly cooked is best :-)

[Eve]

We still have some beautiful square pieces of skin in the freezer but they do have quite a bit of fat on the underside (they're from on top of the loin). Do you render the fat first and then switch the oven on high to finish the skin off? How exactly do you make your scratchings - temperatures etc?

We stopped making them last year because we ate so many that our clothes shrank Due to old age I can't remember now what we though the best way of doing it was. 

 

[oink]

I salt the skin then leave in the fridge for a couple of days. 

Then I cook them ;

10 min @ 180'C
80 min @ 140

Removing the fat and turning every half hour or so.

I think I'll freeze the majority in squares but I'll store some in an air tight container as an experiment and see what they're like after 6 month.