I’m thinking about skipping the salt on tomorrow’s picnic shoulder

[EdP]

The last time I smoked a picnic shoulder I used spog and paprika overnight. After smoking, some of it had a slight ham flavor. A lot of people here say picnic shoulders have more pork flavor than butts so maybe it’s normal.

But I notice there’s salt used for processing/packaging, like this one for tomorrow.

So I’m wondering if additional salt is necessary when the meat is packaged like this.

 

[SmokinEdge]

That package there doesn’t look like it has any solution added. That should be just fresh pork.

 

[browneyesvictim]

Yup. That's a lot of meat anyway even if there was a small amount of salt used in packaging. I've never attributed just salt making pork taste "hammy" but of course cure will. Salt can (and should) elevate the natural flavor of pork. A refined palate can taste a difference in the flavor of the pork based on the breed and even the animals diet.

 

[chef jimmyj]

If you got a thick Smoke Ring, that can add a bit of hammy flavor. The NO2 that makes the Ring is no different then adding Cure #1...JJ

 

[zwiller]

Good point. I consider pork butt a bit on the gamey side. Not sure if that is the ham flavor you talk of. Like you I rubbed my first few and not happy with my results. I decided to try injecting and the first time I tried just apple juice and LOVED what it did. Took the gaminess or what I call oink out. I noticed Mixon's injection was apple juice based and the rest was history.

 

[EdP]

That package there doesn’t look like it has any solution added. That should be just fresh pork.

There’s sodium content on the nutritional info but I didn’t take a pic… I can post one later.

 

[EdP]

If you got a thick Smoke Ring, that can add a bit of hammy flavor. The NO2 that makes the Ring is no different then adding Cure #1...JJ

This is good info

 

[chef jimmyj]

There’s sodium content on the nutritional info but I didn’t take a pic… I can post one later.

All meat has some Sodium naturally. Its the result of Electrolytes that allow nerve impulses to drive muscle function. About 70mg in a 85g (3 oz) serving...JJ

 

[uncle eddie]

I SPG my picnic roasts for PP all the time and have never experienced a "hammy" flavor.
I usually season my picnic roast at least 12 hours before popping it into the smoker too.
But now - next picnic roast - I will definitely check.

 

[schlotz]

Can't say I've ever experienced a 'hammy' flavor, and I use kosher salt to first brine the meat (water, salt & molasses) for 12-15 hours. If the packaging indicates it has been 'enhanced' I back off on the amount of salt by 1/2. For the rub I use a version from Alton Brown, grinding the first three then adding in the rest.

• 2 tsp whole cumin seed
• 2 tsp whole fennel seed
• 2 tsp whole coriander
• 2 tablespoon chili powder
• 2 tablespoon onion powder
• 2 tablespoon paprika, not smoked

 

[EdP]

I ended up using spog and paprika, with the salt cut back. Maybe I used too much salt last time.

It’s been going at 275 with some apple and hickory since about 7am

 

[EdP]

It probes tender, so I pulled it off and wrapped it in foil.

 

[olaf]

Hammy taste or not I'd be all over that looks darn good

 

[EdP]

Hammy taste or not I'd be all over that looks darn good

We’ll know shortly. It’s likely I over did it with the salt last time.

I ruined some awesome beef ribs with way too much salt and pepper a while back

They tasted like pastrami, and good pastrami, but everyone was really surprised

 

[SmokinEdge]

That is a gorgeous piece of meat! Universal language in good eats. Nice job!

 

[browneyesvictim]

Yup! I can almost taste it from here! Gorgeous!

 

[EdP]

This came out fine, pulled apart easily, tastes great.

Not sure what I did last time, but I didn’t do it again

 

[bigfurmn]

That looks fantastic! I would in line for some for sure! Nice job.

 

[tallbm]

Wow that looks fantastic!

I was going to say to cut back on your hickory or swap it for another wood like Maple. I also think cutting down the salt some helped ya out :)

I've noticed that even on uncured meats if I go more hickory it makes things taste "bacon-like" to me which I think is what you are tasting so I tender to never go over 65% hickory wood unless I'm doing all hickory bacon.

In anything cured this goes as well for me.
My favorite for sausage and even bacon is 75% Apple 25% Hickory. I use pellets so I can nail the proportions easily, this is how I know my percentages hahaha.

Great job man!

 

[EdP]

Wow that looks fantastic!

I was going to say to cut back on your hickory or swap it for another wood like Maple. I also think cutting down the salt some helped ya out :)

I've noticed that even on uncured meats if I go more hickory it makes things taste "bacon-like" to me which I think is what you are tasting so I tender to never go over 65% hickory wood unless I'm doing all hickory bacon.

In anything cured this goes as well for me.
My favorite for sausage and even bacon is 75% Apple 25% Hickory. I use pellets so I can nail the proportions easily, this is how I know my percentages hahaha.

Great job man!

I think you’re on to something regarding hickory, I’m pretty sure I used a much smaller piece this time, and the apple piece was larger.

The last one was probably over salted with too much hickory.