I’m doing a whole pork shoulder and wanted crispy skin. To salt it should I peel back the skin and will that dry the meat or keep it from getting crispy?
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Picnic pork shoulder
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Kenji lopez-alt had a great write up on the science of crispy pig skin. i think the point of it is a reverse sear type method to get the heat to explode the skin.
https://www.seriouseats.com/2011/12/...-shoulder.html
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We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for tentatively March 18-21, 2022. Click here for more info: https://pitmaster.amazingribs.com/forum/announcements/misc/1014106-meat-up-in-memphis-2021-canceled
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