As mentioned in a previous post...here is my first attempt at a smoked vini leg. Thanks to Flash and all the others who provided advice on this. So here is the leg before, trimmed and rubbed.
Question...as you can see in this first image..there was a VERY thick "silver skin" on this, near the bone. I wasn't sure how or if i should remove this so i trimmed a bunch of it off. Will it flake off or be easily removed after the smoke? or should i remove it before cooking to avoid any bad taste?
more to come....
Question...as you can see in this first image..there was a VERY thick "silver skin" on this, near the bone. I wasn't sure how or if i should remove this so i trimmed a bunch of it off. Will it flake off or be easily removed after the smoke? or should i remove it before cooking to avoid any bad taste?
more to come....