Mayday! Mayday! What to do about the skin?

Discussion in 'Pork' started by rabbithutch, Dec 20, 2011.

  1. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    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.
     
    Last edited: Dec 20, 2011
  2. teeznuts

    teeznuts Master of the Pit

     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.
     
  3. solaryellow

    solaryellow Limited Mod Group Lead

    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.
     
    Last edited: Dec 20, 2011
  4. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    It's definitely pig skin not just a good fat cap.
     
  5. rstr hunter

    rstr hunter Smoking Fanatic

    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.
     
  6. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    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?
     
  7. solaryellow

    solaryellow Limited Mod Group Lead


    No. Leave it as is and you will be fine.
     
  8. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    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
     
  9. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    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
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Don't forget the camera RH!
     
  11. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I would cut it off and make a small football.
     
  12. rabbithutch

    rabbithutch Master of the Pit OTBS Member SMF Premier Member

    Can someone point me to the FAQ on posting pics?
     

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