Having not been led astray yet, I am copying another one of Bearcarver's techniques. This time, pulled ham. If you would rather see the original over the pale imitation, his post is:
Bear made his pulled ham from pork butt. There was a great sale on pork shoulder here so I picked one up and will be making my pulled ham from it. Bear also did 1/2 buckboard bacon and 1/2 ham from each of two butts. I will be doing all of my shoulder as pulled ham.
Here is the beast.
I started with removing the fat cap and skin.
As it was going to be dry cured using Bear's method, I didn't want it too thick and decided to remove the bone. No one told me I had to become a butcher to smoke. I started by cutting down to the bone.
I then slowly worked my knife over the surface of the bone.
Slowly, I kept working the knife around the bone until it was out. It was actually pretty easy if you took the time.
I cut off the thinner piece on the right for one piece.
To get the larger piece thinner, I butterflied it by cutting into the centre of it and opening it up.
Bear said to use 1/2 oz per pound of Morton's Tenderquick. I am Canadian and used 30 grams per kilogram. Trust me it is the same thing. I then added 8 ml (1/2 tablespoon) of brown sugar per pound. You have to do this for each piece, you cannot use the total weight of both pieces and make the mix.
I rubbed the mixture into the first piece on a plate so I can put any rub that falls off in the bag that it will cure in, You have to use all the cure mixture for that piece.
I repeated the process of making a cure rub and applying it for the second piece of pork. I put each piece in its own Ziploc bag making sure any excess rub from the plate was added.
Bear's formula for how long the pork will be in the cure is 1 day for every 1/2 inch of thickness plus 2 days. He then added 2 days for safety. My thickest piece was 2 inches so that is for 1/2 inch thicknesses (4 days) plus 2 for minimum plus 2 for safety for a total cure time of 8 days.
I will overhaul (turn the bags and rub in the cure and juices that come out) regularly during those 8 days.
I will add to the posting then. Wish me luck!