Has anyone ever tried dry curing a leg of pork that has been skinned? I've done hams before but they were all skin on. I took several butcher hogs took the locker plant earlier this week. On the one I was keeping for myself, I told the plant to keep the fresh bellies and green hams so that I could cure them myself. When I got them tonight, they were all skinned. I'm not worried about it for the bacon but I'm nervous on the ham.
If you have dry cured in the past you should not have any issues related to the skin being removed. The only thing that I can think of is that it may cure faster without the skin.