Rinds are highly perishable and should not be stored for more than 24 hours after purchase. Fresh rinds have a brilliant appearance and a pinkish-gray color. The outer membrane must be tender and not wrinkled. If the rind is fresh, the outer membrane will come off easily from the meat. If it's passed, the outer membrane tends to adhere to recesses: To clean: Soak the rinds in cold water, enough to cover them for 30 minutes. Rinse under running cold water and drain. Remove any arteries and outer membranes with a sharp knife. The rind must be entirely free of any blood residue. For boiling: Place the rinds in a pot with boiling water. Add 1/2 tablespoon of vinegar or lemon juice per 1/2 cup of water and 1 kg of rinds. Let it simmer slowly, reduce heat, and cook over low heat for 8 minutes (depending on the size of the rind). After boiling, you can submerge the rinds in cold water or let them cool in the cooking liquid.
Rinds are highly perishable and should not be stored for more than 24 hours after purchase. Fresh rinds have a brilliant appearance and a pinkish-gray color. The outer membrane must be tender and not wrinkled. If the rind is fresh, the outer membrane will come off easily from the meat. If it's passed, the outer membrane tends to adhere to recesses: To clean: Soak the rinds in cold water, enough to cover them for 30 minutes. Rinse under running cold water and drain. Remove any arteries and outer membranes with a sharp knife. The rind must be entirely free of any blood residue. For boiling: Place the rinds in a pot with boiling water. Add 1/2 tablespoon of vinegar or lemon juice per 1/2 cup of water and 1 kg of rinds. Let it simmer slowly, reduce heat, and cook over low heat for 8 minutes (depending on the size of the rind). After boiling, you can submerge the rinds in cold water or let them cool in the cooking liquid.
