6% pump and rub.

Recipes and techniques using brine.

Re: 6% pump and rub.

Postby wheels » Mon Feb 12, 2018 12:14 am

I'd rethink that. Shoulder/picnic is a great cut.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12407
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: 6% pump and rub.

Postby Odin » Mon Feb 12, 2018 3:14 pm

Wheels

If by shoulder you mean Boston butt then I’m with you. This is a great cut of pork. My opinion is still a picnic is still not worth working with for projects such as this. Maybe your pork cuts are better than available here. Some say a picnic has a better taste but with all the sauces used here on pork I don’t think anyone could every taste a difference, pulled pork. For a straight up small ham type taste and texture you are better off with the Boston butt. Of course the correct cut is just to big to try and I’ll leave that to the professionals.
Odin
Registered Member
 
Posts: 70
Joined: Tue Jan 23, 2018 6:41 pm
Location: East Coast USA

Re: 6% pump and rub.

Postby wheels » Mon Feb 12, 2018 4:46 pm

I get ya now. Just me confusing US terms I'm afraid. :oops:
User avatar
wheels
Global Moderator
 
Posts: 12407
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Re: 6% pump and rub.

Postby Odin » Tue Feb 13, 2018 12:54 am

Wheels

I’m just as confuse as you with the nomenclature of the pig parts. Even over here everyone as a different name for the same parts. Depends on what part of the country you live in. I love pork shanks, lamb is better, but my butcher wasn’t quite sure exactly what I was talking about when trying to order some. They are hard to come by. I try going by pictures on the internet and that isn’t fool proof. Case in point.
Odin
Registered Member
 
Posts: 70
Joined: Tue Jan 23, 2018 6:41 pm
Location: East Coast USA

Previous

Return to Brine cured meats

Who is online

Users browsing this forum: No registered users and 0 guests