TG Day Boneless Butt Ham

[browneyesvictim]

I buy twin pack boneless pork shoulder at my local Cash and Carry for sausage, BBB, and many other things. These were just on sale for $1.40 per lb. I have been wanting to play with some transglutimase, aka “Meat Glue”. Here was my chance to glue it all back together sans bone for TG.

After Two weeks in Pops wet cure, rinsed, and dusted with “glue” as per instructions. Then it was tied up and then stuffed in a mesh bag to hang for another week. Cold smoked for 12 hrs, then back in the fridge until TG day morning where it will get cooked to temp. Still deciding if I want it panned with a pineapple glaze and clove studs… Stay tuned for more Q-view.

 

[browneyesvictim]

After 12 hours of cold smoke, then another 6 days rest in the fridge. Removed from mesh bag

8 a.m. rolling at 250* with TBS of apple in the AMNPS. When IT hit 135* stuck it in a foil pan and covered tinfoil with a cup of apple cider.

4 p.m. 165* Internal temp Slicing time!
There was a very moist and delicious 10 lb slaughterhouse turkey in that roaster that none of the guests were interested in.

Sliced shot.

It was a darn fine boneless shoulder ham if I do say so myself! We had 10 guests for Thanksgiving. Everyone had high praises for the ham. My only regret was making only one. There were no leftovers

.

 

[griz400]

Very, very nice ... wish I had smellavision and tastavision .. p:cool:ints to you

 

[tropics]

Erik I am lost as to when you started this,the meat glue looks like it worked great and you made a master piece Points for you
Richie

 

[browneyesvictim]

Erik I am lost as to when you started this,the meat glue looks like it worked great and you made a master piece Points for you
Richie

I started it about a month ago with curing it for a couple of weeks with Pops brine. Then I glued it, tied and mesh bagged it. Then a rest for a week in the fridge. Then cold smoked for a day. Then rested another week in the fridge. Then hot smoked it TG Day. Thanks for the point Richie.

 

[browneyesvictim]

Very, very nice ... wish I had smellavision and tastavision .. p:cool:ints to you

Thank you... It was very very good! I will do this again for sure. Better than any store bought ham
.

 

[pc farmer]

Like for this one. I have been wanting to try the glue. How did it work?

Meat looks great

 

[browneyesvictim]

Like for this one. I have been wanting to try the glue. How did it work?

Meat looks great

Thank you. It worked as advertised. I probably didn't need it because I trussed and bagged it, but I am experimenting... Going to try and glue chicken skin back on some thighs next I think after deboning.

 

[browneyesvictim]

Doing another one. I pulled another boneless butt out of pops cure last night and glued and trussed it. It will be cold smoked this weekend. This glue is pretty cool!

The last time I went to an IT 1f 165* for slicing and that was pretty good. I have been considering though since it is a butt it could possibly benefit going to a bit higher temp by rendering more of the connective tissue. I still want to slice it and not pull it, so over 195 I think would be too much. I would keep it foiled in a disposable pan sitting on a wire rack so it is elevated off the apple juice and drippings. That should keep it moist. What say ye' for a higher temp?