@Winnie Chrisso Mate!
Quick question as I know you’re a Master on that Dehydration (Beef Jerky) Contraption you bought a while ago now
Pork Belly slow cooking/stewing methods always find us stuffing up the removed rubbery skin in attempts to grill/bake it afterwards into a roast type crackling instead of wasting all that gooey flavour inside
How do you honestly reckon Pork Belly cooked rubber skin would go in a dehydrator thingy for Monday morning smoko snack time crisps?



Sent from my iPhone using Tapatalk