Once you have the pig skin, make sure that you rinse it with water, and that you cut it depending on the amount of pork rind pellets you want to make.
For the time being, don't cut it into tiny pieces and instead cut the skin so that the pieces fit your pot. If you have a large cooking pot (or a grill disc), you can cut the skin into larger pieces.
Put the skin in the pot and then pour the water, making sure that the water is covering every bit of pigskin.
Crank up the power and wait for the water to boil.
Once the water boils, lower the heat and let the skin boil for about 2-3 hours, depending on its age (older skin takes longer to cook.)
Once the 2-3 hours pass, you turn off the stove and let the skin rest for about 30 minutes.
Once this time passes, it is time for you to cool the skin in the fridge.
Now, I usually place mine on the cooling rack, for it allows better airflow and therefore better cooling.
You could also try other cooling methods, but I can guarantee you that cooling rack in the fridge works perfectly and rapidly; you'll need to cool the skin for 2 hours.
Scraping beings after the 2-hour cooling process.
You take your skins out of the fridge, spread it across the table, but making sure that you can cut on it (more in the next step.)
Place pork rind with skin facing the table and lard facing the top.
Now grab a spoon and start scraping the pork fat.
The fat should scrap off smoothly thanks to all the previous steps did.
So, now that you have separated the fat from the skin (although there will always be some fat on the skin left), it is time to cut it.
Professional pork rind pellet manufacturers place their pork rind on a drip pan and then dry it in the oven (on the very low heat.) Or better yet, mass producers use dehydrators to extract almost all moisture out of the lard to achieve that crunchy texture.
Unfortunately, I don't have a dehydrator, so I place my tray across the meshed pad in the oven and dry it.
The rind is now dry and ready for cooking.
Now, you can cook the skin on the lard, the one you peeled off!
Alternatively, you can fry it on any oil that has a high smoking point, such as vegetable or peanut oil.
Make sure that the oil is well-heated, somewhere between 320 and 360 degrees.
Once the oil reaches the desired temperature, you can start putting sliced and dried skin into the oil.
My personal favorites are paprika and peppered cayenne, which gives them that beautiful red texture and spicy taste.
Feel free to flavor them as you please.
And don't be afraid a lot of seasoning because the rind feels virtually tasteless without seasoning, especially without salt; salt is the key, together with paprika.
Preferably, you should use smoked salt and paprika.
Let them cool for a while and then, well... enjoy your homemade pork rind pellets!