I want to smoke a "smoked" heat and serve ham. I smoked one last week, and the end result was great except the skin was pretty tough and the smoke flavor wasn't very pronounced. I wondered if removing the skin before smoking would help allow the smoke to penetrate the meat better. Any suggestions? I plan on injecting a rum and brown sugar butter sauce first.
post #1 of 3
11/24/13 at 1:29pm