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Pork Picnic cut- skin on or skinless?
Do you prefer skin on or skinless?
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I leave it on while cooking and it falls right off when I go to pull it.
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The last one cooked I left the skin on and when I wrapped it I took skin off and put some plowboys yardbird on it and put it back on the grate fat side down to let the fat cook off. Made for some very tastey pork skins!!
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I take it off. Can't help but think it would be like smoking a piece of meat inside a football. :biggrin1:
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I have always taken it off, or bought without. I have one in my fridge now that I am smoking saturday and plan on leaving on.
My thinking is that I will be able to use it in place of bacon for my baked beans. Any thoughts on that?? |
I just cooked five of them. I left the skin on. It came off when I pulled the meat anyway. I dont think it affected the taste at all.
Sent from my MB860 using Tapatalk 2 |
If you like bark skin it!, I like bark I skin it.
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Smoke has a hard enough time getting into a big piece of meat. Leaving the skin on just makes it harder. So, if you want smoke flavor in your meat, get rid of anything that gets between the smoke and the meat.
CD |
Yeah I generally skin it and render it down. As others have said, I do it for the bark.
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I take it off and try to leave a thin layer of fat.
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Skin on.
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Skin on always
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I take the skin off and make pork scratchings.
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