Quick Answer
Skinning is not strictly necessary before smoking rabbit if you plan to smoke it whole, as the skin will act as a natural barrier and help retain moisture. However, skinning or removing the skin is recommended for better flavor and texture when making jerky or if you want to add a rub directly to the meat.
Preparing Rabbit for Smoking
When preparing rabbit for smoking, skinning is often the preferred method. This is because the skin can be tough and may not crisp up as nicely as desired, even with the low heat of a smoker. To skin a rabbit, start by making a shallow incision along the belly, then carefully peel the skin away from the meat, working your way up to the shoulders and around the legs.
Smoking Whole Rabbit
If you plan to smoke the rabbit whole, you can skip skinning and focus on seasoning the meat with a dry brine or marinade. A good rule of thumb is to season the rabbit with a mixture of 1 tablespoon of kosher salt, 1 tablespoon of brown sugar, and 1 teaspoon of black pepper per pound of meat. Let the rabbit sit in the refrigerator for at least 2 hours or overnight to allow the seasonings to penetrate the meat.
Smoking Rabbit for Jerky
If you want to make jerky, skinning the rabbit is a must. Cut the meat into thin strips, about 1/4 inch thick, and season with a sweet and spicy rub. A good recipe is to mix together 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 tablespoon of chili powder, and 1 teaspoon of garlic powder per pound of meat. Smoke the jerky at a temperature of 225°F (110°C) for 2-3 hours, or until it reaches an internal temperature of 160°F (71°C).
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