Yes, you read the title correctly!!
I cold smoked 35# of bellies, and had some skin left over.
Hmmmmm.......What to do with the skin???
Why not smoke the skin, and dry it out for dog treats???
Great way to use the pig skin that's usually thrown away
Pig Skin that was left over from the bellies I made into bacon
I trimmed off most of the fat
Hanging in the smoker
Waiting for some smoke and heat
Smoked at 120° for approx. 4 hours
Heat was raised to 160° for another 8 hours
Finished smoking and drying
Next time I'll trim more fat
Think He's a Happy Dog?