Friday, January 9, 2015

Cured Smoked Boneless Pork Shoulder



It was cured for about 6 days, after which it was taken out of the cure, washed well with water, dried, and smoked for 6 hours on an electric smoker at 150 degrees Celsius. Total weight of the piece was 3,7 kg.







The Cure:
  • 2.5 litres water.
  • 200 gr Salt.
  • 4 Tbsp. Sugar
  • 3 Tbsp Instacure #1
Mix very well using ice cold water pour into bucket and immerse pork shoulder completely into water. Cover and put into a refrigerator which is not often opened in order to keep temperature between 0 and 4 degrees Celsius.

Cure for about 5 to 6 days. 

Note:
  • On the day the pork shoulder is due to be served make sure to have washed it well the night before in lots of fresh water and kept in cold water all night to partially desalinate by changing the water every so often.  


Lave Rock For Equal Dispersion Of Heat From The Resistance

Grate To Hold The Hydration Bowl
Water Bowl

Water Is Used To Keep Meat Moist During Cooking

Top Grate To Hold Pan With Pork Shoulder

Pork Shoulder

Smoking ooperation

Basting With Drippings. Smoking Some Chipotle (Red Jalapenos) Simultaneously 
  • The day the pork shoulder is due to be served, start the smoking operation at 150 degrees Celsius using Mesquite chips previously soaked in water. The temperature should be kept constant  until the inside temperature of the pork shoulder is at least 71 degrees Celsius.
  • This particular pork shoulder took 6 hours to cook.
Final Product.

To cut a long story short, we were 6 and what you see above is what remained.

Enjoyed it tremendously even cold the next day.

Now back to healthy eating!!

Stelio



Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2