Evening
After a few adventures with a pro q Frontier I've returned with a query.
A while back I got an awesome deal on a friend of a friend's pigs and promptly filled my freezer with quarter of a beast. The slaughter house sent everything back in modest sized joints, and they didn't send me the head I begged for, sob. Anyway, I've taken out and dry salted a 2.5kg hand joint this evening ready to go on tomorrow morning in time for dinner Saturday.
My question is, being a small piece with a lot of bone am I better wrapping and spritzing this after the first 4 hours or so to avoid it drying out. I'd like to leave unwrapped if possible. I feel like I'm doing the bark a disservice by wrapping but have done so with all my previous cooks which went well I'm not sure about rocking the boat and leaving it unwrapped.
Any advice would be gratefully received.