Pig's Skins (1)
Chilis dry (4)
- Prepare a jar of sufficient size to hold the skins. A 1-1/2 quart (6
cup) jar is just right for 2 pounds of skins. It should be as sterile as
possible (a thorough cleaning with a strong disinfecting cleanser like
Comet or a rinse with bleach solution will do fine).
- Check PIG SKINS for excess fat, particularly at the edges and
cut it away. Cut the skins into pieces about 1-1/4 by 2-1/4 inches. This
takes a sharp, strong knife and some effort - there's a reason they make
footballs out of pig skin.
- Mix the Cure in a large pot and bring it up to a simmer (yes
that's a lot of cure, but the skins tend to curl and take a lot of
space). Stir in the Pig Skins and, over high heat, bring back to
210°F/99°C, in other words, just short of a boil. Take the
pot off the heat and let it stand tightly covered in a cool place for
- Bring the pot to 180°F/82°C quickly. Immediately drain the
skins and let cool.
- Clean the pot and return the Pig Skins. Pack them down, then
pour in enough Vinegar to just about cover. Remove the
Pig Skins again and set aside.
- Cut ONION into lengthwise wedges and stir into the Vinegar,
then stir in all Spices. Bring to a boil and simmer for about 20
- Put the Pig Skins back in and bring to a full boil over high
heat. Immediately turn off heat and scoop the Skins out into a clean
bowl. With tongs, transfer the Skins into the sterile jar. Pour the
pickle vinegar over to cover. You can strain it or not, as you wish.
If you have extra pickling vinegar save it in a separate jar for
topping off as you remove skins from the jar.
- Cover jar tightly and let sit in a cool place for about 3 days
before you start eating them (yeah, sure, like you're going to be able
to do that).
- When serving rinse the pieces in warm water to cut down the