Check the bacon carefully for bits of skin, as well as the layer that separates the skin from the bacon itself. In case there are any, remove them because they make the rinds too tough to chew. Next, dice the bacon into 1 1/2″ (4 cm) cubes.
Put them into a pot, pour in enough water to cover them and put on the stove with the lid closed; if possible use a lid with a vent hole. If it does have a hole, leave it as is at the highest setting until the water evaporates and leaves only the oil behind, while stirring periodically.
When the bacon cubes shrink by 1/3 the initial size, pour out some of the oil carefully, leaving some to slightly cover the cubes.
Pour the removed oil into a clean container for use later on, salt any remaining cubes and oil with 1-2 pinches salt or to taste, return to the stove with the lid again, fry to a yellow brown color.
Take off the stove, pour the oil into a separate container, not the one you just used, as this batch will have a different aroma and it's not recommended to mix with the first. The resulting pork rinds are exceptionally tender and with an amazing aroma.