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Smoking Boston Butt bones?????

post #1 of 9
Thread Starter 

I have made BBB a couple times now. What I have been doing is butter flying the butt and removing the bone. Now this may seem cheap, but I save the bone and use them for pork stock when I make rice and gravy, soup or really anything that I want to have the pork flavor. They still have a little meat on them and it just seems a waste to throw them away. So I had a thought/question, can I throw the bones in with my cure when I’m make my next BBB and smoke them?? There is very little meat left on the bones, but if this works I wouldn’t mind leaving a little more on the bone for using them for seasoning. I could see using them like you would use a ham bone in beans, soup or anything that I would want to have a porky smokey flavor….What your thoughts????? Thanks Shoneyboy

post #2 of 9

That's what i have been doing for years.  When pork sirloin roasts r on sale buy a bunch and bone them the cure the bone!

post #3 of 9

It will contribute some and no use to just throwing them out...But...Because of their make up, blade bones will not contribute like a Leg Bone or Cured and Smoked Spinal column. Just not enough Marrow or Cartilage like the others...JJ

post #4 of 9
Thread Starter 
Quote:
Originally Posted by doctord1955 View Post

That's what i have been doing for years.  When pork sirloin roasts r on sale buy a bunch and bone them the cure the boneI

doctord1955,

I have been wet curing with Pop's recipe, is this sufficient or is there something else I need to do? As long as I don’t have more than 2” of meat on the bone I should get good cure, right? I have heard of bone sour and I’m not very familiar with that, but I know that it can’t be good. Thanks SB

post #5 of 9

Interesting thought! I've just covered them in water and boiled for stock.

post #6 of 9
Thread Starter 

Yea, that is what I have been doing for years, but then I thought why not add some smoke flavor to it and take it up a notch....  

post #7 of 9

I love pops recipe!  I grew up in a family owned locker also.  His recipes is almost fool proof!  I always let them sit in his brine foe for 2 weeks.!

post #8 of 9

interesting thoughts here. I always give the dogs the bone but if I can make a tasty smoked morsel I'm in.

post #9 of 9
Thread Starter 

 

spky, if nothing else, you may get the dogs loving smoked bones too...... We use to buy smoked pig ears and smoked beef femurs for our dog. .... The wife said that he loved them and had to have them.......Sure !?!?!

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