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Mazon, IL | This one is fairly lean. I am using a Green Mountain smoker so it has a drip tray that drains into a bucket outside the smoker.
I have butchered my share of hogs and made my own hams and bacon. For your shoulder roast I use the following injected 10% by weight:
5 qts water
1.75 lbs non-iodized salt
5 oz cure
5 oz sugar
You could leave the sugar out if you don’t want it. Rub the outside of the roast with the combination of the above dry ingredients then refrigerate for 5-7 days.
The salt I use I got from a local butcher shop before they closed. It has cure and salt mixed at the proper proportions. Bought 100 lbs of salt so I have enough to last several lifetimes. Email is open. If you’d like me to send you some drop me an email. | |
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Pork belly on the smoker
