Can You Freeze Uncooked Pork Skin? The Complete Guide

Pork skin, sometimes known as pork rind chicharrones or crackling is the thick layer of fatty skin on a pig. It becomes deliciously crispy and salty when fried or roasted, making it a tasty snack when cooked. But can you freeze uncooked pork skin to use at a later date?

The short answer is yes, you absolutely can freeze uncooked pork skin. When frozen correctly, it can last for up to 6 months in the freezer.

Read on for a complete guide to freezing uncooked pork skin, including how to prepare it, how long it lasts, and how to defrost and use it.

Why Freeze Uncooked Pork Skin?

Freezing uncooked pork skin allows you to:

• Stock up when you find good deals on fresh pork skin.
• Buy in bulk and have a stash ready for whenever a pork skin craving hits.
• Prepare batches of homemade chicharrones in advance.
• Save leftover fresh pork skin after using some to make crackling.

The main benefit of freezing pork skin is extending its shelf life from just 2-3 days when refrigerated to up to 6 months when frozen correctly.

This allows you to always have access to crispy pork crackling and chicharrones, without having to constantly buy fresh pork skin.

Can All Types of Pork Skin Be Frozen?

Most types of raw pork skin can be frozen, including:

• Fresh pork skin – this is skin sliced directly off pork bellies, shoulders, loins or other cuts.
• Salted pork skin – fresh pork skin that has been cured or brined in salt.
• Dry cured pork skin – fresh pork skin that has been rubbed with salt to draw out moisture.

The only type that may not freeze as well is pork skin that has already been cooked. Fried pork rinds and crackling don’t retain their crisp texture after thawing.

For best results, choose fresh or cured raw pork skin. The drier the skin before freezing, the better it will hold up.

Step-By-Step Guide To Freezing Pork Skin

Follow these simple steps for freezing uncooked pork skin:

1. Prepare the Pork Skin

• If using fresh pork skin, rinse it under cool water and pat dry thoroughly with paper towels.
• If using cured pork skin, rinse off the excess salt and pat dry.
• Trim off any remaining fat or meat pieces. The skin should be completely bare.
• Optional: Score the underside of the skin. This helps the fat render out when cooking for extra crispy crackling.

2. Portion the Pork Skin

Cut the pork skin into usable portions:

• Long strips for chicharrones.
• Smaller pieces for crackling.

Portioning it now means you can take out just what you need when using frozen pork skin.

3. Arrange on a Baking Sheet

Lay the portions of pork skin flat on a parchment lined baking sheet. Make sure the pieces aren’t overlapping.

Putting it on a tray first prevents the pork skin pieces sticking together when frozen.

4. Freeze

Place the baking sheet with the pork skin in the freezer, Freeze for at least 2 hours until completely hard

5. Transfer to Freezer Bags

Once frozen solid, transfer the portions of pork skin to resealable freezer bags. Squeeze out excess air before sealing tightly.

6. Label and Return to Freezer

Label the bags with the type and date of freezing. Return to the freezer immediately.

The uncooked pork skin can now be kept frozen for up to 6 months.

Tip: For even longer freezer life, vacuum seal the pork skin instead of using regular bags.

How Long Does Frozen Pork Skin Last?

When stored correctly at a constant 0°F or below, uncooked frozen pork skin will last:

• 6 months in a regular freezer bag – this maintains quality and texture.
• 12 months vacuum sealed – this extends the lifespan but quality may start declining after 6 months.

Signs Pork Skin Has Gone Bad When Frozen

Even when frozen, pork skin can go bad eventually. Check for these signs before using frozen pork skin:

• Dry, shriveled skin – this indicates freezer burn.
• Strange odor – spoiled pork skin smells rancid or rotten.
• Discoloration – it may appear an unusual color.
• Ice crystals or frosty patches – this is freezer damage.

If you notice any of these signs, it’s best to discard the pork skin.

For optimal freshness and texture, try to use frozen pork skin within 6 months. The shorter the freezing time, the better the final result will be.

How to Defrost Pork Skin

Always defrost frozen pork skin in the refrigerator, not on the counter or in warm water.

Here are a few defrosting options:

• Place the frozen pork skin in the refrigerator 1-2 days before needed.
• Set the bag of pork skin on a plate to catch drips as it slowly thaws overnight.
• For faster defrosting, place in a bowl of cold water, changing the water every 30 mins.

Once thawed, pat dry excess moisture before using. The pork skin is now ready to be turned into crackling or chicharrones!

Cooking Previously Frozen Pork Skin

Previously frozen pork skin can be cooked just like fresh skin, but there are a few things to keep in mind:

• It may need slightly longer cooking times as the skin will be drier.
• Take care when scoring or piercing so the skin doesn’t tear.
• Add a little extra oil when frying for added moisture and to prevent burning.
• Don’t expect it to puff up quite as much as fresh pork skin.

Apart from allowing extra time, frozen pork skin can be fried, roasted, or turned into pork rinds using your usual recipes and methods.

While it may not be identical to fresh, frozen and defrosted pork skin still makes delicious crispy crackling!

Freezing Cooked Pork Crackling and Rinds

While raw pork skin freezes well, already cooked pork rinds and crackling are not recommended for freezing.

The crisp, airy structure that gives the rinds their texture doesn’t hold up after thawing. They quickly become soggy and lose their crunch.

For best results, freeze pork skin before cooking. Cooked pork rinds are best eaten immediately.

If you do want to freeze already cooked pork rinds:

• Let them cool completely before freezing.
• Use an airtight container and press out excess air.
• Freeze for no more than 1 month.
• Reheat just before serving.

This works better for slightly moist chicharrones than super crispy rinds. But freezing will still make them lose their signature crispiness.

Storing Cooked Pork Crackling

To keep cooked pork crackling or chicharrones fresh for longer without freezing, store them:

• In an airtight container at room temperature for up to 5 days.
• In a sealed container in the fridge for 5-7 days.
• In a sealed freezer bag in the freezer for 1-2 months.

For maximum crunch when serving, quickly re-fry refrigerated crackling for 1-2 minutes.

Getting Creative with Leftover Frozen Pork Skin

Don’t let leftover frozen pork skin go to waste! Here are some creative ways to use it up:

• Crumble into crackling bread or on top of salad for crunch.
• Render down the fat to make lard for cooking and baking.
• Make Southern-style cracklin’ cornbread.
• Use small pieces as flavorful additions to beans or stews.
• Grind into crackling meal to coat chicken, fish or chops before frying.

With such versatility, you’ll always find ways to enjoy frozen pork skin before it expires.

Hopefully this guide has shown that freezing uncooked pork skin is simple and enables you to always have a stash ready to create delicious crackling treats.

Follow the steps for preparing, portioning, freezing, defrosting and cooking pork skin to get the most out of this versatile ingredient.

While it may not be identical to fresh, frozen pork skin still makes crispy, tasty crackling when cooked.

By freezing pork skin correctly and not keeping it frozen for too long, you can enjoy convenience without sacrificing too much in quality or texture.

So don’t wait for a recipe to use up that fresh pork skin. Freeze it instead and savor tasty chicharrones and crispy pork crackling for months to come!