I made some skin on pork belly. After I smoked it, I shallow fried the skin to crisp it up. After it cooled down, I put it in the fridge (shared with coworkers the next day). When I uncovered it, the skin was no longer super crispy (it had crunchy pieces). Any ideas how I can keep it crispy for the following day?
by Gold_Aardvark
1 Comment
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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