Scratchings

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Mike Palmer
Posts: 339
Joined: Sat May 21, 2011 7:41 am
Location: Shatton

Scratchings

Post by Mike Palmer »

As reqested, here's the full shebang:

Take required amount of pig skin from kindly, round-faced butcher - they usually have to pay to dispose of this and so shouldn't charge more than a token gesture, the offer of scratchings often suffices.

Cut into desired shapes.

Salt heavily - I used 1/4lb course sea salt to 4lb pig bits.

Leave to drain in fridge for three days, turning daily.

Preheat oven 180 centigrade (mine's a fan oven).

Spread pig bits in single layer on a tray (or two), place in oven.

Drain off fat every 15-20 minutes, occasionally turning. After 30 mins, drop heat down to 140 centigrade. Continue draining and turning for a further ninety minutes.

Cool, test for required saltiness. Resalt. Open beer. Eat.
Long live SHA(T)!
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Taz Ales
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Re: Scratchings

Post by Taz Ales »

When do you add the aroma hops?
Taz... or Chris. It's up to you.
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SteveW
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Joined: Fri Feb 04, 2011 5:53 pm

Re: Scratchings

Post by SteveW »

Wow!

Sounds Great!

I MUST try this soon. For proprietary scratchings take a look at the Hairy Bar Snacks site:

http://www.hairybarsnacks.com/
The craft beer revolution will not be sanitised!
(Apologies to Gil Scott-Heron)
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I_used_to_brew
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Re: Scratchings

Post by I_used_to_brew »

Mike, you have to supply your scratchings to the BBQ if you can make it. We might even have a "scratch off" if enough people are interested in having a go.
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Mike Palmer
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Joined: Sat May 21, 2011 7:41 am
Location: Shatton

Re: Scratchings

Post by Mike Palmer »

I certainly can make it. Though I would have kept my secrets safe if I'd have known there was to be a contest. Next meeting I will try and fix up some grissini made with S04.
Long live SHA(T)!
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I_used_to_brew
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Re: Scratchings

Post by I_used_to_brew »

I have several kilos of pig skin, if it works I'll bring some this Thursday.
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