The secret to perfect crackling...

[calibrax]

One of these

[Shaw Tarse]

A normal knife won't cut it.
I've got a cheapo "Stanley" knife.

[calibrax]

Shaw Tarse said:

A normal knife won't cut it.
I've got a cheapo "Stanley" knife.

Exactly. This takes Stanley blades, it folds and locks, and the blades are very easy to change.

[don4l]

I have a suspicion that if the pork has had any water injected, then the crackling is much more difficult.

Does anyone know if this is true?

[calibrax]

don4l said:

I have a suspicion that if the pork has had any water injected, then the crackling is much more difficult.

Does anyone know if this is true?

I've pretty much mastered the art of getting good crackling - the best results I've had are from joints purchased from a proper butcher or farm shop. But I have also had great results from cheapo vacuum-packed Asda pork shoulder. Provided you do the preparation correctly (score, salt, leave in fridge uncovered overnight), it draws out any moisture nicely.

Edited by calibrax on Wednesday 10th June 21:27