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silver skin seenu needs to come off if you run across any glands get those out of there because they don't taste good just take your time go slow work on the shoulders work on the hams and carefully trim it down just remember we're making that base on the meat where we could put seasoning on it this is going to make bark and this is what's going to give it really good appearance when it's all cooked now with the hams you want to come back and take off a little bit of the excess skin just a couple inches is what we're doing we're going to make a guideline around it and come back and trim that hide off what that's going to do is going to create more surface area on those hams give us a little more room to make some bargained that's what gives us the exposure to that meat exactly what we want to do so we've got the shoulders traeger renegade elite reviews exposed here you can see I've took off all the seen you over the top of it we want to really get it down to where we're down to meat we can create bark on it he's worked on this side he's done the same thing we've got it even all the way across it's going to cook real even we've even cleaned the neck up some there's some glands up in the neck that you need to take out you want to take out some of that excess of fat want to leave those jowls in there because that's some really good meat in that head and wailing and markhor back here working on the hams you can see how Mark's done this one he traeger renegade elite grill kind of cut out a little bit of this skin to expose a little more surface area now you can really make some good bark we put our seasonings and dry rubs on top that ham and wailings doing the same thing over here on this side we're just open it up cleaning it off getting rid of the Seenu and some of the fat and it's going to give us a good layer to build our flavors the last step in the trimming process is to remove the legs off the hog we take the legs off