[cheebacheeba]

By the way...does anyone here have an air roaster?

Spal tried a new method of making crackling. Not attached to meat, just, the crackling itself.

You can buy just the pork skin at a lot of butchers and supermarkets, right?
So cut that into "strips" which are about 3-4 inches in length, maybe 0.5 cm wide.
Salt it, mix it in well, let it sit for a bit.

We've been experimenting with temperatures and times, and landed on the one that we find gets the best results:

So there's this rotating cage in this air roaster right?
Put the strips in there above a drip tray.
160c (320f) for 40 minutes
then
180c (356f) for a further 12 minutes.

The come out beautiful. Brittle but not so brittle that they have no resistance, with most of the oil rendered out of the "fat" portion, to leave behind the kind of "shell" on the underside of the crackling.

Perfect snack.
I'd say shaking them through some chilli powder/garlic salt, or any other preferred spices post-cooking would also get some pretty damn good results.

Of course, I'm sure there's other ways to replicate this with other devices, timing and temperatures, but this one worked very well for us after a few less desirable attempts.

Anyways, just thought I'd share.