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Hmm I always struggle to get the crackling to work well - it does look good but ends up being hard as nails...
any tips?
A good layer of fat under the skin, make sure the sin is dry before it goes in, plenty of salt rubbed in and a really hot oven.
If it's not quite right when the meat is done, removing the skin and putting it back in the oven with the potatoes while the meat rests will usually cure any shortcomings.
"Being nice costs nothing and sometimes gets you extra bacon" - Pondlife.
Back from self-imposed exile. Too many cocks spoil the broth (sic).
I was an IPSE Consultative Council Member, until the BoD abolished it. I am not an IPSE Member, since they have no longer have any relevance to me, as an IT Contractor. Read my lips...I recommend QDOS for ALL your Insurance requirements (Contact me for a referral code).
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