The other day I was in the supermarket and they had a good sale on smoked picnic shoulders. These are not precooked smoked pork but are smoked and need to be cooked. I love them. As soon as I saw it, I knew I had to pick one up. I was going to try and cook it with a double smoking in the Bradley.
When I got home, She Who Must Be Obeyed asked me to do it the way I usually do.
I really like this forum. I really like smoking meat. I owe a debt to all who have helped me on this forum. However, the missus has ways of rewarding that I can not resist. So, I made the smoked picnic shoulder the way I have before and that she likes. If I am stripped of my smoking stripes, so be it.
Here is the smoked shoulder.
For some reason beyond my ken, they always come in a netting that is absolutely useless. I always remove it and throw it out.
I also remove the skin and some of the fat. When I was a kid, this would be left on for cracklins but I am trying to avoid an early coronary.
Here it is all trimmed up.
Then I cover it with cold water in a pot and bring it to a boil. Then I simmered it for 2 1/2 hours. I find this really cuts on the salt in the pork but leaves enough for a good flavour.
I then take it out of the poaching water and score the surface in a diamond pattern over all edges.
Then I brush it with my Passing Wind Estates Maple Glaze:
Maple Glaze
3/4 cup maple syrup
2 tablespoon soy sauce
2 tablespoon packed brown sugar
2 ½ tablespoon ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire Sauce
1 clove garlic finely chopped
½ tablespoon Dijon
½ teaspoon salt
Bring to boil and simmer for 15 minutes. May be stored for a couple of weeks in refrigerator.
You will only need 1/2 of this recipe for this.
Then it is into a 180 F oven for an hour to let the glaze start to soak in. After the hour, take it out of the oven and turn the oven to 350 F. Brush the shoulder with glaze again and put it back in the oven for an hour. Here it is after baking.
Cover it with foil and let is sit for 30 minutes.
It is time to carve.
ADDICTION ALERT!
You will come across bits of fat that have caramelized with the glaze on the surface of the shoulder. DO NOT EAT THESE! They are delicious but very bad for you as they are pure fat and sugar. If you start eating them, you will become addicted and will not be able to stop.
YOU HAVE BEEN WARNED!
Here are pictures of the finished product.
Of course, it had to be served with scalloped potatoes.
The Verdict: This is a tested recipe that I know is great. The taste is less salty than ham but there is a nice ham/salt taste. The glaze is sweet and caramelized. It is moist but has a great texture. I love it.
Excuse me while I go hang my head in shame for not smoking it.
Disco
When I got home, She Who Must Be Obeyed asked me to do it the way I usually do.
I really like this forum. I really like smoking meat. I owe a debt to all who have helped me on this forum. However, the missus has ways of rewarding that I can not resist. So, I made the smoked picnic shoulder the way I have before and that she likes. If I am stripped of my smoking stripes, so be it.
Here is the smoked shoulder.
For some reason beyond my ken, they always come in a netting that is absolutely useless. I always remove it and throw it out.
I also remove the skin and some of the fat. When I was a kid, this would be left on for cracklins but I am trying to avoid an early coronary.
Here it is all trimmed up.
Then I cover it with cold water in a pot and bring it to a boil. Then I simmered it for 2 1/2 hours. I find this really cuts on the salt in the pork but leaves enough for a good flavour.
I then take it out of the poaching water and score the surface in a diamond pattern over all edges.
Then I brush it with my Passing Wind Estates Maple Glaze:
Maple Glaze
3/4 cup maple syrup
2 tablespoon soy sauce
2 tablespoon packed brown sugar
2 ½ tablespoon ketchup
1 tablespoon cider vinegar
1 tablespoon Worcestershire Sauce
1 clove garlic finely chopped
½ tablespoon Dijon
½ teaspoon salt
Bring to boil and simmer for 15 minutes. May be stored for a couple of weeks in refrigerator.
You will only need 1/2 of this recipe for this.
Then it is into a 180 F oven for an hour to let the glaze start to soak in. After the hour, take it out of the oven and turn the oven to 350 F. Brush the shoulder with glaze again and put it back in the oven for an hour. Here it is after baking.
Cover it with foil and let is sit for 30 minutes.
It is time to carve.
ADDICTION ALERT!
You will come across bits of fat that have caramelized with the glaze on the surface of the shoulder. DO NOT EAT THESE! They are delicious but very bad for you as they are pure fat and sugar. If you start eating them, you will become addicted and will not be able to stop.
YOU HAVE BEEN WARNED!
Here are pictures of the finished product.
Of course, it had to be served with scalloped potatoes.
The Verdict: This is a tested recipe that I know is great. The taste is less salty than ham but there is a nice ham/salt taste. The glaze is sweet and caramelized. It is moist but has a great texture. I love it.
Excuse me while I go hang my head in shame for not smoking it.
Disco
