Did I skip something?
The Belly and a Butt have been in brine since March 6th.
I swished them around a bit today and while swishing the Belly I noticed I did not remove the skin.
Was I supposed to remove the skin prior to brining? If so what can I do at this point.......?
Since its cured, it can handle an inital 4 to 6 hour low and slow smoke. The back in the reefer. The ham will afterwards still be raw but have a good smokie coating. Then the next day you can take it up while smoking to your desired cooked temp while applying more smoke doing it. Bearcarver is a master of the technique.
Since I can't see where you live I can't make any exact suggestions of type but with all that smokie goodness it can easily stand a glaze. Maybe a maple peach or a kumquat bourbon, what ever is locally available is always best to strat with because peoples taste buds are already liking those tastes. These are all just some ideas. Check out the Bear's ideas too.
I will always defer to Pops on nearly any part of what he recommends on the boards, I don't know about his gumbo or sweet tater pie though. Its always better to be safe with food and leave no mistakes which can to be made. I just like the texture better with raw bacon. It may also be why mine burns so darn bad.
One thing I do different than Mr Bear's I score or criss-cross the skin and fat instead of removing it, I like that golden nector basting it while also affording a great place for the glaze hold on to. My mouth is watering now.
That's a good idea. I'm thinking I can smoke right through, by putting the belly and butt in till belly is 145*, about 4-6 hours, Then raise the heat and continue the butt another 4 hours or so. Put it in the fridge and next day another 10 hours or so...next time I may reconsider the 10 lb but because of the smoking time though. I'm sure it will be worth every hour of somoking.