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.
Scratchings
- Mike Palmer
- Posts: 339
- Joined: Sat May 21, 2011 7:41 am
- Location: Shatton
Scratchings
Long live SHA(T)!
Re: Scratchings
Wow!
Sounds Great!
I MUST try this soon. For proprietary scratchings take a look at the Hairy Bar Snacks site:
http://www.hairybarsnacks.com/
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)
(Apologies to Gil Scott-Heron)
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Scratchings
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.
- Mike Palmer
- Posts: 339
- Joined: Sat May 21, 2011 7:41 am
- Location: Shatton
Re: Scratchings
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)!
- I_used_to_brew
- Posts: 2356
- Joined: Sat Nov 20, 2010 1:06 pm
Re: Scratchings
I have several kilos of pig skin, if it works I'll bring some this Thursday.