Spiced and Cured Pork Shoulder

 

 

Sliced spiced pork shoulder

Slice nice an thin

Nice and dry on the outside, firm and moist in the middle and yes those are cured rabbit faces in the background

Dry for 4-7 weeks till solid to touch, no squishy give.

Hang in 60 f fridge with rh of 60-70%

Tie shoulder nice and tight. Once tied, make small pricks with a needle to remove air pockets.

Put shoulder into bung

Bung and shoulder

Wash and dry cured shoulder

Remove from bag

Firmer to touch and apparent water loss

Check for leaks

Clean and rinse out bung

Soak bung for 72 hours

Salted beef bung

Suck and Save, leaving almost all the cure behind. Cure for 10-14 days

Rub and massage the meat

Mix the dry cure mix

55% salt, 45% sugar, chili, madras curry, sichuan peppercorns, garlic

Picnic shoulder. Upper part of the shoulder, right behind the neck