I'm hearing ya'll loud and clear on the brine and take it your results are better with boneless vs bone-in. So back to the skin issue. Should I totally/partially remove it and scrape the fat or leave it as is? If I scrape it, it's pretty much just sitting on top of the meat. Do judges care if it pulls away when bitten into?
I'm signed up for a KCBS judging class in May...just trying to gather info in the meanwhile.
Thanks for the replies.
