For lip-smacking dog treats, you can dry pork skin in the oven. For humans, this dried skin is then typically deep fried into tasty snacks called chicharrones, cracklins, pork rinds or scratchings. Your dog won't require the extra grease, however; he'll be just as pleased with the healthier dried version.
Boil water in a large pan and add the pork skin. Boil the skin for an hour.
Remove the skins from the pan and place them in a metal or plastic colander to drain. Allow the skins to cool completely.
Preheat your oven to 170 degrees; this temperature will dry the skins slowly, like a dehydrator.
Trim any fat from the underside of the pork skins, as it not healthy for your dog; cut or scrape this off with a sharp knife. Discard the fat.
Place the skins on a cookie sheet and position the sheet on the center rack in your oven. Bake the skins for 10 to 12 hours, turning them once or twice to aid in a faster drying time.
Remove the skins from the oven when they no longer bend -- the chewy stage -- but snap in half. These are thoroughly dried.
Cool the skins on the cookie sheet completely before giving them to your dog. Break them into bite-size treat pieces. Store the leftovers in an airtight container.