Smoky BBQ Dusted Chicharrones

DIRECTIONS

Chicharrones

1. Place skin in a large pot and cover with water. If skin does not stay submerged weigh down with a plate. 
2. Simmer skin, covered, for 45 minutes until the skin is soft and pliable but not falling apart. 
3. Remove skin from water and lay flat, skin side up, on a sheet pan lined with parchment paper. 
4. Let cool in refrigerator at least one hour. 
5. Once skin is cool, use a bench scraper to carefully scrape fat from the skin. If you do not have a bench scraper you can use a knife but be careful not to press too deep and cut the skin. 
6. Once skin is completely clean of any fat, lay flat and cut into squares roughly 1" x 1". 
7. Arrange squares on dehydrator tray. Do not overlap squares. Dehydrate overnight until completely dry, hard and brittle. (To dehydrate without a dehydrator, arrange squares on a parchment lined sheet pan and place in oven on its lowest setting, ideally 170 degrees. Leave oven door slightly ajar. Dehydrate over night.) 
8. Once  completely dehydrated, skins can be kept at room temperature in an airtight container for several days or puffed immediately. 
9. To puff, heat Llano Seco Lard or vegetable oil in a large pot to 380 degrees. Oil should not be smoking. 
10. Working in batches, puff several squares in the pot of hot oil, moving the skin around with a spider strainer. 
11. Let skins puff completely and transfer to a paper towel lined colander. 
12. Dust with spice mix and enjoy 

Smoky BBQ Salt 

1. Place all ingredients in a spice blender and pulse until thoroughly combined and completely mixed. 
2. Use small sieve to dust salt over skins fresh out of the fryer.