Cured pork from a freshly killed hog?

Deep South · 03-22-2013, 10:46 AM

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.

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.

HeSmellsLikeSmoke · 03-22-2013, 10:53 AM

Boston butts from the grocery are not cured. Smoked picnic hams, the lower part of the shoulder are cured as are the smoked hams from the rear legs.

Basically, if it is smoked it is cured. If it says fresh, it is not cured.

smokinrack · 03-22-2013, 11:03 AM

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, its a little tougher piece so is better used for low and slow and pulling.

IamMadMan · 03-22-2013, 02:19 PM

Quote:

Originally Posted by smokinrack

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.

Deep South · 03-22-2013, 03:53 PM

The shoulders came to me first BUT I think they were also dry cured, just not as long as the hams.

03-22-2013, 10:46 AM	#1
Deep South Full Fledged Farker Join Date: 01-31-11 Location: Jasper, Alabama	Cured pork from a freshly killed hog? 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. 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. __________________ Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan)

03-22-2013, 10:53 AM	#2
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Boston butts from the grocery are not cured. Smoked picnic hams, the lower part of the shoulder are cured as are the smoked hams from the rear legs. Basically, if it is smoked it is cured. If it says fresh, it is not cured. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

03-22-2013, 03:53 PM	#5
Deep South Full Fledged Farker Join Date: 01-31-11 Location: Jasper, Alabama	The shoulders came to me first BUT I think they were also dry cured, just not as long as the hams. __________________ Oklahoma Joe Longhorn ~ Smokin Tex 1500 CXLD ~ 24" Lone Star Grillz Vertical (on loan)

03-22-2013, 11:03 AM	#3
smokinrack On the road to being a farker Join Date: 03-15-13 Location: iowa	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, its a little tougher piece so is better used for low and slow and pulling.