Cured Pork Shoulder

[SamuelG]

After some more errors than successes I ended up with this..





I started with a bone in shoulder and be boned it.

Cured: 12 days using dry cure
Smoked: 15 hours @ 150 last hour at 180 till it hit 151
Dried in Fridge: 10 days

Some more pics.





In the fridge



Ready to eat









Gracias

[3rensho]

Beautiful job on the shoulder.  I haven't tried flattening the ones I've done.  Great idea.  What did ya use in the cure?

[SamuelG]

Beautiful job on the shoulder.  I haven't tried flattening the ones I've done.  Great idea.  What did ya use in the cure?

Thanks.

I used the dry cure for pastrami.  The recipe is from HabaneroSmoker that I've adapted for this cure.

Gracias

[Habanero Smoker]

That came out real nice. I haven't tried flattening the ones I've done either. I going to try that method.

[SamuelG]

Thanks. I plan on getting some SS springs to apply continuous pressure. Since I wanted a drier product, ill smoke longer @ 150 and dry it out in the fridge for two weeks or more.

Over all it is very good.  I was surprised.

Gracias

[ratherbboating]

Looks good.  What temp did you hang it in the refridge?

[OU812]

Now that looks gooood!!

Great job Sam!

[FLBentRider]

How'd it taste?

Bacony?

[SamuelG]

Thanks OU.

Is tastes like pastrami minus the rub.  I used the same cure that I use for my Butt-Strami.

Fridge sits between 33-36 deg if not opened.

Gracias

[SiFumar]

Amazing!!

[SamuelG]

Amazing!!

Gracias

[Keymaster]

Nce Job Sam, that looks really good. It looks smoked, is it?

[SamuelG]

Nce Job Sam, that looks really good. It looks smoked, is it?

Gracias!

15 hours of smoke

[Keymaster]

Nce Job Sam, that looks really good. It looks smoked, is it?

Gracias!

15 hours of smoke

I found where you wrote that now, Thanks .

[KyNola]

SamuelG, you ran 15 hours of smoke from a Bradley on that pork?  Wow, don't know how I missed that earlier.  Since I obviously missed the smoking time, what wood were you using?