Picked up a 12 pound bone-in Picnic Pork Shoulder. Plan on injecting along the bone and curing it in "Pop's Brine". Have all the ingredients and will mix the brine in the morning. I have 2 questions, hopefully not too stupid: Is it absolutely necessary to remove the skin? Anyone have any reccomendations for additional spices to add to the brine? I have some McCormick Pickling Spices I would like to try, and was wondering how much to add to a gallon of Pop's brine. Thanks in advance.