Was reading Todd's (Woodcutter) pulled pork thread a few weeks back and was curious as to what that was...this led me to search the topic and was led to amazing threads from Bear, Disco, Woodcutter, Flyboys, and others that including incredible pictures of cured pork butts turned into pulled hams....it was then that pulled ham made it to the top of my list of things to smoke!
Curing salts are not easy to find around my area so had to place an order with 'The Sausage Maker' and patiently wait for it to arrive. I ordered 5lbs of Instacure No.1
Finally after about a week it arrived and my butt was off to the butchers to get some pork butts.
Came home to unwrap my butts and found only one 21 lbs big butt ...
Was sure that I asked for two 8 lbs pieces...but no worries....carved those puppies up, took off the fat cap, deboned them, and tied them all up with butcher twine;
My 16 year old saw me working away and decided to join in....right when I was about to prepare a batch of Pops6927's wet curing brine;
As I headed out to grab a beer and check on another couple of pork butts I was smoking that day, I left David to inject the butts with the curing brine (injected at every inch);
Finally, tossed both butts into a brand new bucket with two batches of Pop's brine;
Weighed them down with a ziplock full of water, make sure the lid was secure...and placed them in my fridge to sit for the next 13 days;
Not sure if you can tell....but I am VERY excited right now!!
Stay tuned for part two in a few weeks!