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2
-----
6
1/2
3
-----
a/r
6
-----
6
2
1/2
5
1/2
1/2
3/4
1/2
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#
---
T
t
qt
---
oz
---
t
T
t
in
T
---
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Pig's Skins (1)
-- Cure
Salt
Saltpeter (2)
Water
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Vinegar (3)
Onion
-- Spices
Chilis dry (4)
Bay Leaf
Peppercorns
Cloves
Coriander seed
Mustard seed
Ginger sliced
Salt
---------
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Make: - (3+ days - about 2 hrs work)
- 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 made 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 12 hours.
- 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 minutes.
- 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
acidity.
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