I usually just use pork butt to make ham. Think this would be better for more traditional?
Nice explanation.Whole Ham, cut in half, yields a Butt Portion, top of leg and the Shank Portion, lower leg with a portion of the Hock.
I have a problem with the texture after freezing. Kind of watery and just not right. I have quit freezing all my BBQ. How do you prevent this?I cure, smoke then freeze.
Rich, that looks KILLER! Any pointers to how you broke down to get those hunks? GFS here carries cushion but have never tried it.I would say that the ad shows the shank half of the rear leg on the right , and the butt portion of the rear leg on the left . I'd be all over that . Best texture for ham .
I just did 2 small hunks from pork cushion . Texture is about the same .
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