|
Kosher salt. Either pack the skins in salt and put in the refrigerator in a tuperware container, or fill a jar with hot water, pour in enough salt to saturate the solution (extra salt should visible undissolved on the bottom of the jar) and once cool put your skins in there (they'll keep at room temp for years). If you are really adventurous you could try adding some formaldehyde (which I think they use in pork rind solution) but being pretty dull myself I haven't tried it.
|