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Pops Easter Pork Boston Roast, Boned and Rolled, Cured and Smoked!

pops6927

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Decided to do an Easter piece, but since Columbia Pork Processors shut down in Dallas (got caught polluting the Trinity River with pork blood, etc.), fresh ham is over $2.50 a lb.   Last week I got pork butts for 79¢ /lb. at Kroger; so today I boned and rolled a couple, will inject and brine them, and smoke for Easter!  My oldest son is getting a regular ham too (so if nobody likes these, no problem, lol!) so all bases will be covered.

Some Qview:






My new little helper, who drives PJ nuts!  Tag Fassett:  He's a Shorkie (Shitz-zu / Yorkie mix)


Bone in pork butt:


how you tie up the butt after removing the bone:


I will inject them (doing 2) and soak for 3+ weeks, pull them out a few days before Easter and smoke them!

I'll keep you posted with more info and Qview!
 
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pops6927

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Those were all four sides of the first one, 2nd one is basically the same.  Trimmed them out good too, removing a lot of the fat, jelly fat, the glands, etc.
 

kathrynn

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 will be a bit of a wait I am sure.....Love watching what you are doing Pops!

Wanna see when it's done!

Kat
 

woodcutter

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I've been making sausage this week with a case of butts and have 1 that is going in the brine. When I made my last batch of CB I reduced the salt to 3/4 cup and really liked it. Would using the same measurement work the same with a different cut of meat like this butt as far as salt level is concerned?
 

pops6927

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Yes it would.  I will be making my brine with ½ cups of plain salt, sugar and brown sugar to 1 gallon of water (will need 2 batches, in a 5 gal pail I'll put in 2 gallons of water, 1 cup each of salt, sugar and brown sugar).  Who better to experiment with than family??  (mmmouuuhhahahaha!).
 

dirtsailor2003

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Sounds really good! I was just going to start a batch of BuckBoard with your brine. Decisions decisions decisions...
 

fagesbp

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Looks great. I have a freezer full of butts too. I think I might do 1 just like this. This would essentially be the same as bbb besides the shape right? Can finish with a cold smoke after curing or a hot smoke and have it fully cooked.
 

pops6927

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You would want to get it to at least 145° internal so it is fully cooked; otherwise others may want to munch a few slices down without further cooking and they could get sick.

That's what I do, cause most probably it's me doing the munching, lol!

I got 2 2pks of butts, so I did 3 rolled and 1 for pork steaks, rest into a little sausage.  Here's the big bucket with the three in the back fridge; will pump and brine them tomorrow:


I used to be able to tie up 30+ roasts an hour; now it takes me 30 minutes to tie up one! lol!  I had to re-teach myself how to tie the butcher's knot, something I've done since I was 10.  But, this time, I re-taught myself how to tie it up with my right hand as dominant, because now it is!  Just use my left hand to guide the string.
 

pgsmoker64

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Sounds great Pops!  Be sure to let us know how close to regular ham they get!  I'm betting you are dead on the money!

Bill
 

linebusy

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A bit off topic, but...  Where did you get your little mini-island.  I've been looking for something like that to wheel into the kitchen on occasion.
 

snorkelinggirl

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Yes it would.  I will be making my brine with ½ cups of plain salt, sugar and brown sugar to 1 gallon of water (will need 2 batches, in a 5 gal pail I'll put in 2 gallons of water, 1 cup each of salt, sugar and brown sugar).  Who better to experiment with than family??  (mmmouuuhhahahaha!).
And just to be sure, when you say "plain salt", you are referring to regular non-iodized Morton's-style table salt?   Not kosher salt?

Thank you!!

Clarissa
 

pops6927

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And just to be sure, when you say "plain salt", you are referring to regular non-iodized Morton's-style table salt?   Not kosher salt?

Thank you!!

Clarissa
Yes, just plain old regular salt, non-iodized, cheapest stuff you can get; it works just fine!
 

pops6927

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Well, it's smoking day!  Was going to wait until Thursday, but having delivery issues on one of the roasts necessitating smoking today, delivering tomorrow.  Got up at the unheard of time of 6;45 (lol - now that I'm retired and sieep from 1am to 9am - Linda likes to stay up and watch old movies until the wee hours!).  No problem, used to get up every day at 3:30 - 4 am for 40+ years!  I digress... sorry...

Got them out of the brine and did a demo on the beef needle I just got (http://www.smokingmeatforums.com/t/138278/beef-larding-needle), then sacked them up:


and hung in the smokehouse:


and fired it up and they are in Happy Smoke Land for 9 - 12 hours, until 145° is reached internally.  Will get back to you with progress Qview!
 

pops6927

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Phase II on today's smoke....

Double duty with a new oven rack (went to Accent Appliances on Camp Bowie looking as lost and forlorn as possible... lol... asking for old oven racks to put in my smokehouse.  The manager came out with two odd shaped (not as wide but a little longer) racks, been there over 2 years, someone ordered and never picked up, wanted to get them gone, so... he gave them to me!  I am going to smoke him a turkey in return!)  So, set one of them up on the lower set of rails with an A-Maze-N Matz on it and put on some peanuts and some cauliflower to smoke with the pork rolls!


With two, I can turn them sideways and do ribs on them on the Matz too...I am gonna like these for sure!  And, they are easy to cut to fit, too!  Want to do some cold smoking in the mini fridge now that i have them with the A-Maze-N pellet smoker, esp. some cheeses - yum!
 
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dirtsailor2003

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Looking good! From the picture it looks like the rack is floating on TBS alone!
 

Bearcarver

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Looking Real Good from here!!!

Can't wait for the final slices pics!!



Bear
 

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