Help curing pork shoulder

yowwoy

Former Member

Joined: Jun 2016

Posts: 2
#1

Help curing pork shoulder

March 24, 2018, 01:51 PM

Hey everyone, just wondering if someone could help me out. I've used the curing calculator for bacon with great success—so thought I'd take a stab a curing and smoking a ham roast. I picked up a small pork shoulder from the butcher today—about 1.7kg and 3.75 inches thick, rectangular (rather than cone shaped)—tied by the butcher. I have it sitting in about 2.5L distilled water, 5 oz salt and 10g #1, vacuum packed. The curing time is recommended 21.6 days. Does 21.6 seem right? Thanks in advance!
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DWCowles

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Joined: Jul 2014

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Location: Smiths Grove, Ky

Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
#2

March 24, 2018, 01:53 PM

Welcome yowwoy
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Jerod Broussard

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Joined: Jun 2014

Posts: 12514

Location: East Texas

"Spray cheese, from the famous family of aerosol cheeses."
#3

March 24, 2018, 02:54 PM

Let me run your figures, but yeah, thick stuff like that takes a bit.
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Jerod Broussard

Moderator

Joined: Jun 2014

Posts: 12514

Location: East Texas

"Spray cheese, from the famous family of aerosol cheeses."
#4

March 24, 2018, 02:58 PM

yowwoy I'm getting 19 days, but 21 should be alright.
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yowwoy

Former Member

Joined: Jun 2016

Posts: 2
#5

March 24, 2018, 04:48 PM

Thank you for the welcome and responses! I ended up untying the shoulder, unfolded the meat and snipped a but of the connective tissue—now the thickest part is 2.25 inches, which means it will be ready for Easter.
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#5.1

EdF commented

March 24, 2018, 05:14 PM

Editing a comment

Good thinking!
RonB

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#6

March 24, 2018, 06:00 PM

Welcome to The Pit.
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Oakgrovebacon

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#7

March 24, 2018, 06:03 PM

Welcome to the pit from Southern Illinois
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