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We seem to have a really good deal on Pork shoulder around here at the moment & as the freezer is not fit to bust with sausages I was wondering if when boned out, anything interesting could be made out of dry curing, or would injection be needed? I would think that boned & opened meat thickness will be around 4-5 inches.

I know a lot of people that make what's called "buckboard bacon" usually with pork butts but a boned skin removed shoulder should do that same thing. Basically it involves curing it like you would bacon, smoking, then slicing and frying just like bacon. Some people like to slice the meat in half prior to curing so it has a 2" thickness or so, that way when sliced it more closely resembles bacon. I would link to some recipes on another forum but that would be rude seeing as Im here and don't want to be directing to another site. Try searching for buckboard bacon cures, there are lots out there.

I make a lot of bacon out of the shoulder. If it's been boned and left as a flap, i'll rub inside & out and let it cure. but if it's a bigger piece, 2" or more, injection is worth the trouble.

I would rub it wrap it and leave 12 days or so.
I cure loin this way ( a bit thinner) no problems.I inject ham but never bacon

Jim

Thanks guys, I will give it a go. I also do loin like this Jim, with no probs & yeah will give it around twelve days as you suggest.

Yep, when you think about it, it's only like doing a coppa.

Phil

I haven't done a Copper for ages !... Should I start with "Evening all" ?

...get your coat!

Phil