Crackling Recipe Remove all fat from rind Cook for 20 minutes in salt and water Dry Overnight – it must be so dry that it shatters when you fold it Deep-fry Add spices – BBQ, Chilly, Chutney, sat and Vinegar For more information, go to Artisan Meat To comment or contribute, mail Eben at ebenvt@gmail.com Share this: EarthwormExpress ArticleFacebookLinkedInEmailTwitterPinterestPrintRedditTumblrPocketTelegramWhatsAppSkypeLike this:Like Loading...