So my Exec Chef and I have decided to start curing and smoking our own BACON!!!! We are also making some PANCETTA!! But after we have the pork belly in the cure we are left over with quite a bit of pork skin. We have decided to try and make some pork rinds. but neither of us have made them before we have looked into some recipes and watched a few videos. But there are soooo many different ways people have made pork rinds. we cant really decide which way to do it. So, have any of you made them before? If so how? Your input would be greatly appreciated!!