A rare look into the exciting world of charcuterie, pickle making, wine drinking, and life on 20th ave in Portland Oregon.
Thursday, May 20, 2010
Cured Pork Shoulder - from store to cure
I happened to stop at Sheridan Meats in Portland a few weeks ago, and while chatting up the butcher who was cutting my lamb leg off a nice lamb carcass, noticed that they were having a sale on boneless pork shoulders, wrapped up in netting.
These are mainly prepared for hours long braising or smoking he said, but I decided to grab two and give them a shot at curing. They sort of look like they'd make good stuff.
I bought two of them ( each about 3.25 lbs ), and brought them home to meet my curing chamber.
I'm using my standar curing mix with the following addition
2tbsp cayenne pepper
2tbsp smoked spanish paprika
2tbsp hot hungarian paprika
2 tbsp fennel seed
2tbsp chili de arbol
I gave it a good rubdown, reaching far inside the meat to make sure everything was well coated.
Then it's into ziploc bags for 2 weeks, turning over every few days
Of course, family emergency cuts into our life and we leave for the East Coast for 10 days.
Here's a shot of the shoulder on May 17th, after 18 days in the cure.
Notice the beautiul coloring. I'm estimating that weight loss was about 1/4 of a pound by the amount of brine in the bag.
I rerubbed with the cure, coating throroughly and placed them back in the bag.
I noticed last night that there is additional brine and they're really firming up.
I'll be taking them out of the cure this weekend ( 5/22 or 23) and then hanging them for 4-6 weeks.
Since I have two of them, I'll experiment. One will go directly into the curing chamber with only a good rinsing off.
The Second will get a complete soak with change of water for 2-4 hours, then a reapplication of the hot spices.