Picnic shoulder at 66 degrees: Sausage

Skin should be smooth and dry to the touch. A damp, sticky rind will steam rather than crisp. Dry the skin uncovered in the fridge overnight if you want crackling; moisture is the only thing that stops it blistering. Picnic is a working cut — colour and skin quality matter more than a marbling score.

Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Sausage.” Use 66 degrees and 66 when you cook. Salt after you know the job. Do not play with undercooked meat. At the counter, read the use on Picnic shoulder before the photograph. 66 degrees is the internal heat, “Sausage” is the dish, and 66 is the stage of the fire. Marbling alone does not split stew from grill. The lower half of the foreleg, below the shoulder proper. Leaner and more sinewy than the butt above it, with a thick skin that crisps into crackling if you let it dry out first. It is the traditional cut for pressed and

At the counter, read the use on Picnic shoulder before the photograph. 66 degrees is the internal heat, “Sausage” is the dish, and 66 is the stage of the fire. Marbling alone does not split stew from grill. The lower half of the foreleg, below the shoulder proper. Leaner and more sinewy than the butt above it, with a thick skin that crisps into crackling if you let it dry out first. It is the traditional cut for pressed and