I have a few steam jacketed kettles and use them to cook souse and pork chitterlings. My kettles hold about 600 lbs of product each. I am exploring the idea of cooking pork skins like pork rinds. I am not familiar with the procedure but I believe I am set up where I can do that. I am a USDA inspected plant so getting the skins and cooking the skins is a non issue. I just dont know how! I have heard something about cooking the skins in the kettles to produce the lard in which it is popped in, but again, I have no clue as I have not done this before.
Are there any videos explaining the process? Does anyone have any advice?