Deep South
Full Fledged Farker
I recently smoke large primal cuts from a freshly killed pig. Every thing was dry cured and I got a free meat for the freezer for my efforts. :clap:
The rear leg and attached muscle is the HAM. As in breakfast ham, salty in flavor. The front leg and attached muscle is the SHOULDER. Sometimes called the pic-nic shoulder, a little different but similar to the boston butt located just above.
1. Does a dry cured front shoulder from a freshly killed hog taste like HAM or Boston butt?
2. Does a store bought boston butt go through any curing process before it's packaged for sale?
Please enlighten me and I'd like to hear opinins on whether I should be smoking the front shoulders for pulled pork or for slicing.
The rear leg and attached muscle is the HAM. As in breakfast ham, salty in flavor. The front leg and attached muscle is the SHOULDER. Sometimes called the pic-nic shoulder, a little different but similar to the boston butt located just above.
1. Does a dry cured front shoulder from a freshly killed hog taste like HAM or Boston butt?
2. Does a store bought boston butt go through any curing process before it's packaged for sale?
Please enlighten me and I'd like to hear opinins on whether I should be smoking the front shoulders for pulled pork or for slicing.
