Tricky
is one Smokin' Farker
- Joined
- Dec 6, 2010
- Location
- Ventura County, CA
I picked up a 13 lb. bone in picnic yesterday because it was on sale for $.99 / lb. I know you cook it (time and temp) like you would any shoulder cut, whether butt /picnic / whole shoulder.
My question is the skin (which has only been trimmed off part of the meat) -- since I've never done a picnic or a whole hog with skin I'm thinking of trying to get some crispy cracklin' when I cook this up. Any suggestions on how to cook it with the skin, or would you just trim the skin and fat?
My question is the skin (which has only been trimmed off part of the meat) -- since I've never done a picnic or a whole hog with skin I'm thinking of trying to get some crispy cracklin' when I cook this up. Any suggestions on how to cook it with the skin, or would you just trim the skin and fat?