I did some more with the skin yesterday. Since the end product came out REALLY good here is what I've done with it. Sorry not a lot of pic's.
After cutting the skin off the belly pieces I boiled it for about an hour. Then put it on a cooling rack and into the fridge for a couple of hours. I put a cookie sheet under them to catch any drippings and save a mess in the fridge. Then took them out and with a spoon I removed the remaining fat from the skin. Not a hard procees, but a bit messy. Then since I don't have a dehydrator I put them into the oven with the temperature set at 170, lowest mine will go. Again I had them on the cooling rack with a Cookie Sheet under it to catch the drippings. Took about 10 hours to dry them till they were hard and brittle. Bagged them and into the fridge till I had time to mess with them. So late yesterday morning I poured a bit of Peanut Oil into the Fry Daddy and commenced to playing with them.
1 piece broken up ready to start frying, fryed 3 to 4 pieces at a time, they really blow up in size.
Part way done, found the Bamboo Tongs worked better than the wire dip. As they came out I added a bit of Sea Salt to them, 1 in 3 never made it into the bowl.
The final product. After eating at least a third of them I ended up with about 4 oz of Pork Rinds. That's about the same size as a bag you would buy in the store. Only these were way better.
Craig I can recommend this way of doing them, I will be doing more, way more.
Meat, thanks for the suggestion about the Sea Salt. That worked out FANTASTIC on these.
Ok, back to my Bacon. It comes out of the cure today, so will be soaking and fry testing later with a 5-6 hour cold smoke scheduled for tomorrow.