A couple of years ago I was watching an episode of Unique Eats and a they featured Publican in Chicago. I was so intrigued by their chicharrones that I've been making them every since. They are heavenly. I have access to a slaughter house and can many wonderful cuts. I boil the skins in salted water for a couple of hours. Then I painstakingly scrape off as much fat as possible. They go in to the dehydrator (I gotta get a better one) for about 18 hours.
It's a great project for a rainy day. They keep in the freezer until I want to deep fry.
