Homemade Sausage Making

Hello again,

I've had some failures with country ham and spoilage in the past. My question today is regarding removal of the skin from a ham being prepared as a country ham.

Is the skin an important element for the curing and/or smoking process?....I've read where some slit the skin along the femur bone and also cut around the pelvic bones in order to pack more of the cure into those susceptible areas of the ham. Is this a good idea?

The reason I would like to remove the skin is to assure a better cure penetration. Any thoughts would be appreciated and thank you to all for your past help....Gunny

Some dried ham types are skinned, boned and pressed. so I see no objection.

Many things are cured and smoked without skin, like ribs, pork butts, even neck bones, ham shanks etc.....
When they make slits, they can pack in the salt.
More modern is the injecting with needles.