Pre cured pork shoulder?

[Faster]

Hi all,
My wife and I went shopping for meat for smoking etc, and we found a part of shoulder that is attached to sort of T blade, with the bone in.
(That is to describe to you what meat it is, sorry I don't know the name)
It is loosely vacuum packed and when I read the label, it appears they put it in brine, #1?
My question is how do I treat this meat, when I want to smoke it or process it? Should I do a "proper" cure or did they do it for me and I put spices and smoke it?
I don't know the details of their cure, time etc. I include the label .
Thanks for advice. (The meat is in freezer)

 

[SmokinEdge]

That label looks like it lists sodium nitrite, so it appears it already is cured or “ham” just smoke it and enjoy.

 

[processhead]

From reading the label, it looks like your pork is fully cured with salt, dextrose and sodium nitrite.
You could smoke it just as it is, or add some seasoning of your choice.

 

[Faster]

Thanks a lot, that's great, I was hoping that's the case.

For smoking it, can I do a warm smoke, 50⁰C-80⁰C for however long it takes to get IT of ~70⁰C?
Or is there a better way?

Thanks

 

[SmokinEdge]

Thanks a lot, that's great, I was hoping that's the case.

For smoking it, can I do a warm smoke, 50⁰C-80⁰C for however long it takes to get IT of ~70⁰C?
Or is there a better way?

Thanks

That will kinda work. It all depends on your smoker set up. Going your approach it will take 10-15 hours to finish IT above ~63c (is what I recommend) and it’s fine to smoke for a long time. However I find it simpler to run 50-60c for 5-6 hours then ramp up even as much as 120c to reach an IT of 63c and call it a day.

 

[thirdeye]

My wife and I went shopping for meat for smoking etc, and we found a part of shoulder that is attached to sort of T blade, with the bone in.

Having the blade bone, and weighing about 4 pounds.... it sounds like you have the bottom portion of a pork butt. The (horn) muscles are some of the best on the roast. Here is a cross section of a pork butt. You have the section on the left side.

 

[Faster]

Hi all, back to this pre-cured shoulder
Yesterday I put it on the smoker with some rub etc.
Since my bullet smoker doesn't generate much heat, it took 8 hours to finish it.
The result is, not overwhelmed.
Looks ok in the picture, but tasting is another story

No.1 it turned out to be slightly over salted, and I wonder if it's because the meat was pretty cured (and I put only 1/3 of the amount of salt) for rub, with sugar and spices and if maybe I should have put NO salt at all...

No.2 the smoke is too strong, I know the reason for that, it's because this smoker is really not good for smoking, it's hard to control heat/smoke, okay for 50⁰C, or bbq, it's too cramped, and not designed as a real smoker, except for cold smoke...I'm getting rid of it anyway.
Let me know what you think. Thanks

 

[02ebz06]

You'll get there. We learn from our mistakes, and I have learned a lot. Haha