Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
Yes, just slip your knife under the skin and, with the fat side up, slide the knife along the skin and peel off the fat. If you left any skin on it would cook into cracklin's and be a hard little nugget in your
sausage