I posted thit to the Yahoo Sausage list but it apparently is defunct....



We bought a "picnic ham" which seems to be the front shoulder and a bit
of leg. It was fresh so I don't know why they called it ham but anyway,
I brined it for a week and it's ready for smoking.

This piece has the skin around the leg bone and up the outside of the cut.

Question is: should I have removed this skin before brining, should I
remove it before smoking?

Seems to me it will turn to Kevlar after a few days in the smoker.

js

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