Cold smoked pork, can't seem to figure it out.

[kylmac85]

So I have a coworker that raises pigs and got a whole one for myself last year. When I brought it to the butcher I had the option to have a number of things smoked and at the time thought it would be good. I cannot seem to cook it in a way that isn't overly dry and salty. The fresh roasts I had are all amazing in a variety of methods but the shoulders, shanks, hams all just suck. Is there a reason everything would be coming out so salty? I even avoid doing any sort of brine or rub with salt in it at this point but can't make a good meal. I have a few roasts left and would like to figure it out. This years pig will most likely not have anything cold smoked if I can't solve the issue.

[customtrim]

Could be the curing salts that they used, best thing then would be to soak it overnight or at least 8 hours and change the water a few times

[kylmac85]

soak it in just plain ole water id imagine?

[customtrim]

Yes

[HorseDoctor]

Check out recipes for cooking "country style ham". Enjoy!

[kylmac85]

thanks guys I'll give those tips a try next week.