In Louisiana, we have an expression that you can "eat everything on a pig but the squeal". This morning, I was flipping through the Sunday paper when I saw that Rouse's had Boston Butts on sale for $0.87/lb. After a second cup of coffee and short trip to the store to buy two shoulders (16 lb worth), I started several projects that I have had in the queue:
- Following the instructions on Jason's Cured Meats Blog, I harvested two coppe. I will put them down to cure later tonight.
- I set aside one shoulder to make Saussisson Sec, per Michael Ruhlman's instructions in his excellent Charcuterie. I might as well make them tonight also. (Happiness is a full curing box, right?)
- I trimmed the fat caps from both shoulders to render lard for my version of Pommes Anna. My version layers russet and sweet potatoes with lard, seasoned with paprika, garlic, cayenne, and salt.
- I took the other shoulder and seasoned it with a spice rub. As I write this, it is one cooking over a small hickory fire at exactily 250 degrees. It will be ready for pulled pork sandwiches tonight. I guess I better hurry up and make some slaw!
Not too shabby for a Sunday afternoon. Reports to follow...
David
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3 comments:
Wow, David, you're lucky you can find shoulders butchered in that fashion. I've not been able to effectively make any coppa yet, due to shitty butchering. Enjoy.
Scott,
I will confess that I am much more confident that one is the proper cut of meat than the other. The smaller shoulder had a nice roundish muscle right where Jason's instructions said it would be. The larger shoulder was a little more ambiguous. I did manage to carve out a piece that I think is a coppa, but it is not nearly as pretty as the first one. Fingers crossed.
David
Either way, from all the banter I've had with varioud butchers, I'm told to just pick a nice piece of butt and put it to cure.
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