pork

Fuzzybear · June 10, 2004, 08:54:14 PM

Atta boy!

I'm still learning! I think everytime I throw something in there, I always walk around in circles thinking of all the things that could go bad but have not been dissapointed once yet despite the experimentation![:D]

"A mans got to know his limitations"
Glendora, CA - USA!

MallardWacker · June 11, 2004, 02:16:10 PM

Good Morming Folks,

I know we may have discussed this a while ago. The last couple of butts I have chosen have not came out to well do to a crummy piece of meat.(Still trying to figure out what looks bests vs. what it will come out after smoking) Has anyone smoke a whole pinic/shoulder shank bone in?? I know this is a dumb question, is the white side that I see through through cryovac skin or fat? Have a great weekend.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Bassman · June 11, 2004, 05:59:38 PM

MW,
I would say fat,the Butt portion of the shoulder has a "fat cap" I would imagine the picnic would too.If it were skin the thing would be the same color( a flesh tone) I have never smoked a picnic.However,with the Butt end I prefer to take the bone out and apply rub in the cavity.according to others, it will cook faster with the bone in, so it's really a matter of preference.

Jack

ChefJeff · June 11, 2004, 09:08:23 PM

MW-If you are talking cryo-pak I say skin,They are usually very lean you might want to try the old bacon trick.Smoke at about 200'F till the internal temp is 185-190'F.[;)][8D]

SMOKIN & SPOKEN OR SMOKE a duck breast!

MallardWacker · June 11, 2004, 09:55:57 PM

Jeff,

I think my next pork adventure will be the picnicshoulder route.

As far as the crovac thing, sorry for the slip again, but I think thats where you send some portion of the ol' bod and have it frozen in nitrogen or something in the middle of Arizona.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Chez Bubba · June 12, 2004, 04:43:46 AM

If it's a picnic, it's skin. If it's a butt, it's fat. Just my experience.

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

whitetailfan · June 12, 2004, 05:50:35 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by MallardWacker
 Has anyone smoke a whole pinic/shoulder shank bone in?? I know this is a dumb question, is the white side that I see through through cryovac skin or fat? Have a great weekend.<hr height="1" noshade id="quote"></blockquote id="quote">
Mallard,
Are you talking about a whole front shoulder[?] I'm assuming that no one could package that in cryovac...

I would say it depends on the color and texture. If you're talking white-white, I mean pure white, then it is fat. A dressed hog is technically white for lack of a better description. It can vary from quite white to yellowish or pinkish. The best advice I could give you is to poke it with your finger. Sounds silly, but fat will of course press in and feel like fat that everyone knows the texture. A hogs skin is quite stiff and tough, especially when cold, so since it is obviously refrigerated, it would feel very different from fat.

My 2 cents, hope it helps

whitetailfan
"Nice Rack"
Lethbridge, AB

MallardWacker · June 14, 2004, 02:12:03 PM

I beleive it is skin folks,

After watching a couple hours of Q contests last night on the food chanel, I saw enough shoulders for a life time. Also noticed that the majority of folks placed the skin side down and only put rub on the meat. Many of those guys injected also. However the local WalleyWorld has a fairly good size "picnic shoulder" in a cryo type package. I will say this, the shoulder/picnic piece of meat they were using was quite large. Would have to find one of those stubby pigs to be able to fit in the ol' BS.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

veggieman · June 15, 2004, 01:17:27 AM

Wacker
One more thing you might try is selecting pork that is the lightest color pink. That is a younger pig. If you notice some pork will be a darker color and more fatty. Those are a older pig and not as tender. Thats what my brother in law butcher always told me. Excuse me EX brother in law. Anyway thats the way I select my pork. Good luck.

MallardWacker · June 15, 2004, 02:13:02 PM

Veggie,

Really, thats a great point on the color, I have noticed that. I have found myself going to the meat department everytime I go to the store just to look at the meat. I guess that is a typical symptom of buying a BS. The brother in law thing, there are days that I wish he was an x.

SmokeOn,

mski
Perryville, Arkansas
Wooo-Pig-Soooie

If a man says he knows anything at all, he knows nothing what he aught to know. But...

Chez Bubba · June 16, 2004, 01:41:25 AM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by veggieman
 Thats what my brother in law butcher always told me. Excuse me EX brother in law. Anyway thats the way I select my pork. Good luck.
<hr height="1" noshade id="quote"></blockquote id="quote">
Hey, at least you got something useful out of it![:D][:D]
Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

Tominator · July 10, 2004, 07:31:09 PM

<blockquote id="quote">quote:<hr height="1" noshade id="quote">Originally posted by veggieman
 Wacker
One more thing you might try is selecting pork that is the lightest color pink. That is a younger pig. If you notice some pork will be a darker color and more fatty. Those are a older pig and not as tender. Thats what my brother in law butcher always told me. Excuse me EX brother in law. Anyway thats the way I select my pork. Good luck.
<hr height="1" noshade id="quote"></blockquote id="quote">

The only thing that makes meat red is the oxygen in the cells. Take away the oxygen and the meat rapidly loses color.

Cryovac is a process where the beef is wrapped and before sealing the meat is flushed with a gas to keep it red.

A butcher shop does not have the capability to cryovac the meat so it may appear less fresh if you only take the color of the meat into account.

Only 2 folks know how a piece of meat will come out after cooking. God and the cook!

BTW, never freeze meat in the container you bought it in. Always wash it in fresh cold water, pat dry and re wrap before it hits your freezer.

Someday we'll be buying irradiated meat and there will be less likely any contamination might occur and you'll be able to store fresh meat without refrigeration for a couple weeks and near indefinitely in the frig....someday.

Where there's smoke....there's meat!

Fuzzybear · July 10, 2004, 10:57:58 PM

Mmmmmmmmmmmmm....glowing meat! [:D]

"A mans got to know his limitations"
Glendora, CA - USA!

Tominator · July 12, 2004, 01:48:05 AM

QuoteOriginally posted by Fuzzybear
 Mmmmmmmmmmmmm....glowing meat! [:D]

And such is the public opinion of the term. The process has not a thing to do with radiation as we've been taught in our Liberal controlled school;s.

Far from an expert, I've followed the development of the technology since the seventies.

Imagine sending 55 gal drums of fresh chicken to a country involved in famine with ZERO refrigeration required! Imagine the savings in fuel and electricity if such technology were in place. Imagine the lives saved!

No need for alternative energy, just do better with the current technology and put aside unlearned Ole wifes tales that have been fed to us by the Liberal Elite for several generations.

Sorry to inflect politics into this, but what ever your philosophy politics are indeed involved. In California there is a growing movement to stop outdoor fires that include smokers for instance...[:(]

Where there's smoke....there's meat!