Hi Girls, I actually attempted my first crackling a couple of months ago, I looked up a few recipes online till I got the general idea, and salted it well (but I dont really think i over-salted it) anyway it was SO salty it was inedible, the texture was good but all that salt- blergh!!
Is there a particular type of salt that needs to be used? What did I do wrong?
I use ordinary cooking salt (iodised), not the big sea salt granules. As for the quantity of salt.... I sprinkle somewhere between medium to heavily, rubbing a bit of the salt in the cuts. Then another light sprinkle and whatever stays on the skin, stays on, the rest just falls off. Crackling is meant to be a bit salty, but not so that it is inedible. The point of the salt is to draw the moisture out of the skin. Good luck for next time though.
Registered User
Reply With Quote
Bookmarks