You’re very welcome. Glad to be of help.
The jacquard tool has around 44 spring loaded tines. You will need to press the tool into to skin so the tines pierce the skin and slightly enter the PB meat under the skin. You should be diligent in establishing some sort of pattern when making your first jacquard pass across the whole face of the skin. I then rotated the direction of the jacquard tool to then cross over my first pass. Thus ensuring a full and complete coat of “a million” holes.
Now a million was/is a euphemism. I didn’t count for sure. The goal and objectivee is to ensure an even and full coat of jacquard holes. Doing this will allow for a very even skin fat render and cook. You’ll achieve the highly crackly skin that is melt in your mouth good.
For example, without making these hundreds of holes in the skin, the skin would still cook but you won’t get e these microblisters which are desirable. You’d get large, more solid skin pieces which would be more solid and brittle. And have a very hard mouthfeel.
Here’s a pic of what smooth skin, non jacquard looks like when cooked.
View attachment 81448
As you can see in my actual pics, my skin is much more crackly and has the mouthfeel I was seeking. The unpoked skin can be very sharp and hard in your mouth. And can cut your gums too if you were to bite into a very stiff or firm piece. Thus I recommend the jacquard method and better render. It delivered my intended and desired results.
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