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Unread 03-22-2013, 02:19 PM   #4
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Originally Posted by smokinrack View Post
I butcher a lot of my own pork and alway leave the shoulder whole and pull it just like a butt.i just get in behind the shoulder blade and cut the whole thing off and then saw it off right above the hock and use it whole. Doesnt taste much like a ham IMO,
If it isn't brined or a curing salt isn't applied, and allowed to cure for days / weeks, it will always be fresh pork even if smoked low and slow.
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