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Mayday! Mayday! What to do about the skin?

post #1 of 13
Thread Starter 
OK! Tonight is the time to rub the ribs and boston butts. I discovered that I bought a shoulder and a ham. That's OK but one of them has a 9" square piece of hide attached.

Should I remove it or leave it on?

The meat is sitting on the kitchen counter and I need your advice urgently. !!!!!!!!!!!!!!!!

I'm taking pics and will try to put together a detailed post from package to table but that has to wait.
post #2 of 13

 Is it hide or just a nice fat cap? A nice fat cap smoked fat side up can send wonderful flavor down into your butt during that loooooooong smoke. If it's hide I'd get rid of it before smoking.

post #3 of 13

If you are pulling the pork, leave it on. It will remain intact and easy to separate even after the meat cooks to temp. It is easier to deal with that way. Sounds like you might actually have a whole shoulder and not a ham.

post #4 of 13
Thread Starter 
Quote:
Originally Posted by teeznuts View Post

 Is it hide or just a nice fat cap? A nice fat cap smoked fat side up can send wonderful flavor down into your butt during that loooooooong smoke. If it's hide I'd get rid of it before smoking.


It's definitely pig skin not just a good fat cap.
post #5 of 13

If it's skin I'd take it off regardless.  By smoking with it on you may make it easier to remove but it;s that much less area that will have rub on it or get good smoke permeation. Just my 2 cents.

 

post #6 of 13
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

If you are pulling the pork, leave it on. It will remain intact and easy to separate even after the meat cooks to temp. It is easier to deal with that way. Sounds like you might actually have a whole shoulder and not a ham.


Actually I have a ham AND a shoulder. You are correct that it is the shoulder that has the pigskin on it.

Do I need to score the skin?
post #7 of 13
Quote:
Originally Posted by rabbithutch View Post

Quote:
Originally Posted by solaryellow View Post

If you are pulling the pork, leave it on. It will remain intact and easy to separate even after the meat cooks to temp. It is easier to deal with that way. Sounds like you might actually have a whole shoulder and not a ham.


Actually I have a ham AND a shoulder. You are correct that it is the shoulder that has the pigskin on it.

Do I need to score the skin?


 

No. Leave it as is and you will be fine.

post #8 of 13

It is a toss up! The skin will take smoke and it is tasty to flavor Beans or Soup another time...Or...Remove it so get more bark on the meat...Both ways is good, you can score it if you wish and have the best of both...JJ

post #9 of 13
Thread Starter 
Thanks for coming to my rescue, guys!

Since I'm gonna chop the cooked pig and use NC style vinegar sauce on it, I don't think it will matter that the one side will not get rub directly on it.

Thanks again! Gotta get back to the meat.

rh
post #10 of 13

Don't forget the camera RH!

post #11 of 13

icon_cool.gif

I would cut it off and make a small football.

post #12 of 13
Thread Starter 
Can someone point me to the FAQ on posting pics?
post #13 of 13
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