Pulled Cured Shoulder Ham. (7 Pounds)
It’s been a long time since I made some of this—Too Long, Actually!
The last time I made some, I used a Butt, and I split it in half, so I had two pieces about 2” Thick.
Then I turned the Fatty top half into BBB, and the Leaner bottom half into Pulled Butt Ham.
Here’s that one I did back then:
Buckboard Bacon and Pulled Cured Boston Butt Ham
So I wanted to make this one ALL Pulled Ham, but since it was about 4” Thick, and I didn’t want to cut it in half, and I didn’t want to inject it, I decided to just Dry cure it regular with TQ.
I didn’t care if it didn’t get cured all the way to the center, because I planned on Hot Smoking it anyway, just like I would if it was uncured, and I was just making Pulled Pork. As it ended up, judging by the color, very little if any remained uncured after 15 days in cure.
Here We Go (Day #1):
Removed Skin from a 7.75 LB Shoulder, reducing it to a 7 LB hunk of Meat, about 4” Thick.
Applied 3.5 ounces of Tender Quick to all surfaces, and about 6 TBS of Brown Sugar on same.
Put in a 2 1/2 gallon ZipLock, along with all the TQ & BS that had fallen off during the rubbing.
Squeezing most of the air out, closed the bag, laid it on a Dinner Plate & put it in my Fridge & 37°.
Then I Flipped the bag over every day, and squeezed it downward on the plate, with the Zipper end on top.
Day #15 (Prep for Smoking):
Remove Meat & 1/2 cup of Juice from ZipLock, Rinse, and put meat in big bowl of cold water for 2 hours.
Rinse Meat again, this time with warm water, Dry very good with Paper Towels, and put on Wire Cooling Rack, in a Foil Pan. Sprinkle “POG” on Meat, and put in Fridge uncovered overnight.
Day #16 (Time to Smoke the Meat):
7:45————Preheat MES 40 to 240°, and fill AMNPS with Hickory Pellets & Light One End.
8:15————Put Pan of Meat on Rack #2 of a 6 rack MES 40.
9:00————Put AMNPS on Right End of Bottom Rack, and pull Dumper out 3”, and rotate Dumper 180°.
10:30———-Sterilize & insert Temp Probe at 110° IT. Bump Heat up to 260°.
11:00———-120° IT.
Got interrupted, so I couldn’t continue to track Temps from here.
However all it takes from here to finish is to continue to Smoke this Hunk of Cured Meat, just as if you were just Smoking a regular uncured Pork Butt for Pulled Pork, until it gets to about 203°-206° IT.
Then let it rest however you usually do. I like to just leave mine in my MES for at least an hour & cut the heat down to about 150°. The Meat thinks it’s in a cooler, packed with towels. Meat is usually not too bright.
It should then pull easily, like mine usually do.
For my Sammies, the first one was on a Roll with some of Mrs Bear’s mild BBQ sauce, but I added some “Frank’s Hot Sauce” too.
Then the next Morning I took some Pulled Ham & put it in a Frying Pan with some butter. I flipped it around a little to get it hot, and then I poured 3 “Stirred” Eggs over the meat. Then I flipped that around until it all formed up real good. I plated it & hit it with a bunch of Black Pepper.
My second night’s Sammy was with some Horseradish Sauce.
I didn’t have any sides, because my weight climbed up to 236, from 230, over the last couple weeks.
I gotta try to get back down to under 230°.
Then to my Fighting weight of 30 years ago—> 210.
NOTE: I have to say this Shoulder was very Tough & Chewy—Nothing like the Boston Butt I used to make the one I split into BBB & Butt Ham, back in 2013. Very Tasty though, but next time I’ll probably pay more, and it will be a Boston Butt.
Thanks for Dropping by,
Bear
Soaking for 2 hours because I cured it for 15 days.
1/2 Cup of juices left in bag after curing.
Patted Dry with paper towels after Curing & soaking:
Coated with CBP, Garlic Powder, and Onion Powder, and in the Fridge overnight (Uncovered):
Put in 240° for first 45 minutes, without Smoke:
Fresh out of Smoker:
Ready for Pulling:
Pulled, Cured, Shoulder Ham:
Bones Removed:
First Sammy with Mrs Bear's BBQ Sauce & Frank's Hot Sauce:
Pulled Ham warming in Pan with Butter:
3 Eggs poured over Ham:
Stirring Mixture:
One Plate of "Pulled Ham Scramble", for The Bear:
Second Night's Sammy with Horseradish Sauce:
OH YEAH !!!
It’s been a long time since I made some of this—Too Long, Actually!
The last time I made some, I used a Butt, and I split it in half, so I had two pieces about 2” Thick.
Then I turned the Fatty top half into BBB, and the Leaner bottom half into Pulled Butt Ham.
Here’s that one I did back then:
Buckboard Bacon and Pulled Cured Boston Butt Ham
So I wanted to make this one ALL Pulled Ham, but since it was about 4” Thick, and I didn’t want to cut it in half, and I didn’t want to inject it, I decided to just Dry cure it regular with TQ.
I didn’t care if it didn’t get cured all the way to the center, because I planned on Hot Smoking it anyway, just like I would if it was uncured, and I was just making Pulled Pork. As it ended up, judging by the color, very little if any remained uncured after 15 days in cure.
Here We Go (Day #1):
Removed Skin from a 7.75 LB Shoulder, reducing it to a 7 LB hunk of Meat, about 4” Thick.
Applied 3.5 ounces of Tender Quick to all surfaces, and about 6 TBS of Brown Sugar on same.
Put in a 2 1/2 gallon ZipLock, along with all the TQ & BS that had fallen off during the rubbing.
Squeezing most of the air out, closed the bag, laid it on a Dinner Plate & put it in my Fridge & 37°.
Then I Flipped the bag over every day, and squeezed it downward on the plate, with the Zipper end on top.
Day #15 (Prep for Smoking):
Remove Meat & 1/2 cup of Juice from ZipLock, Rinse, and put meat in big bowl of cold water for 2 hours.
Rinse Meat again, this time with warm water, Dry very good with Paper Towels, and put on Wire Cooling Rack, in a Foil Pan. Sprinkle “POG” on Meat, and put in Fridge uncovered overnight.
Day #16 (Time to Smoke the Meat):
7:45————Preheat MES 40 to 240°, and fill AMNPS with Hickory Pellets & Light One End.
8:15————Put Pan of Meat on Rack #2 of a 6 rack MES 40.
9:00————Put AMNPS on Right End of Bottom Rack, and pull Dumper out 3”, and rotate Dumper 180°.
10:30———-Sterilize & insert Temp Probe at 110° IT. Bump Heat up to 260°.
11:00———-120° IT.
Got interrupted, so I couldn’t continue to track Temps from here.
However all it takes from here to finish is to continue to Smoke this Hunk of Cured Meat, just as if you were just Smoking a regular uncured Pork Butt for Pulled Pork, until it gets to about 203°-206° IT.
Then let it rest however you usually do. I like to just leave mine in my MES for at least an hour & cut the heat down to about 150°. The Meat thinks it’s in a cooler, packed with towels. Meat is usually not too bright.
It should then pull easily, like mine usually do.
For my Sammies, the first one was on a Roll with some of Mrs Bear’s mild BBQ sauce, but I added some “Frank’s Hot Sauce” too.
Then the next Morning I took some Pulled Ham & put it in a Frying Pan with some butter. I flipped it around a little to get it hot, and then I poured 3 “Stirred” Eggs over the meat. Then I flipped that around until it all formed up real good. I plated it & hit it with a bunch of Black Pepper.
My second night’s Sammy was with some Horseradish Sauce.
I didn’t have any sides, because my weight climbed up to 236, from 230, over the last couple weeks.
I gotta try to get back down to under 230°.
Then to my Fighting weight of 30 years ago—> 210.
NOTE: I have to say this Shoulder was very Tough & Chewy—Nothing like the Boston Butt I used to make the one I split into BBB & Butt Ham, back in 2013. Very Tasty though, but next time I’ll probably pay more, and it will be a Boston Butt.
Thanks for Dropping by,
Bear
Soaking for 2 hours because I cured it for 15 days.
1/2 Cup of juices left in bag after curing.
Patted Dry with paper towels after Curing & soaking:
Coated with CBP, Garlic Powder, and Onion Powder, and in the Fridge overnight (Uncovered):
Put in 240° for first 45 minutes, without Smoke:
Fresh out of Smoker:
Ready for Pulling:
Pulled, Cured, Shoulder Ham:
Bones Removed:
First Sammy with Mrs Bear's BBQ Sauce & Frank's Hot Sauce:
Pulled Ham warming in Pan with Butter:
3 Eggs poured over Ham:
Stirring Mixture:
One Plate of "Pulled Ham Scramble", for The Bear:
Second Night's Sammy with Horseradish Sauce:
OH YEAH !!!
