In my opinion, simmer the skin in just enough liquid, standard mirepoix, aromatics until very tender. Cool the protein and save the broth - reduce if necessary checking to see the binding of the gelatin.
Cooled skin / protein can be ground or chopped and folded into anything and broth used to bring it all together. ie: souse, head cheese,
Consider simmering with white wine and appropriate aromatics. Some vinegar will help.
After the loaf comes together and chilled, some pickle and / or capers and favorite good mustard when we serve it forth - sliced.

Dave in AZ
I’m a lurker and pretty new to posting / replying here but I believe you’ll be fine with the box you picked up. I’m very familiar with CookShack too and immediately noticed the latches as similar.
You’ll be fine.
My only concern with this style smoker is that it’s tough to get a good bark but for ribs and chickens that I’ll finish later in higher heat, they work very well. Product maintains moisture (especially salting overnight - chicken.) Smoke is consistent and even … and tastes like well-burned fuel. I’ve used pellets and chunks and have experienced flare up but only early in my learning when I wanted to check product and introduce oxygen too often with the element burning hot.
Eventually, I used a secondary probe that would fit right in through the vent hole or the sealed door. The probes I use are from Thermoworks / thermocouple style.
For butts, I’d brine for a week, season with a no salt rub, 225F smoke at 12 hours and 180 or so hold overnight. I could do 50-60# and ready to pull next morning. Set it and forget it overnight kinda thing worked well for what we were doing.

Best of luck and I hope you enjoy your new cooker.

Cold smoke with one of those A MAZE N smoker tubes. Very good tool in my opinion and I use one often. Can even do it in a cardboard box or a speed rack wrapped in plastic.

Dave in AZ
Sausage standard for me is 1.75-2%. Salmon can be treated the same way but would probably go with 1.25-1.75% (tops.) Aromatics are variables up to the chef.

Cured meats, pork / dry cured to hang in controlled environment I use 2.75-3% salt until 30% weight loss. More salt if sugar is involved in the formula.

These numbers I’ll swear by. Hope it helps.