No products in the cart.
We orderd a side of pork from the PricePro Butcher, Wayne. Knowing ahead of time that we were going to brine the hams, we made a huge batch of brine (50 grams of salt per Litre, plus pickling spices,including mustard and cinnamon and a bit of sugar). We deboned the two Hams (leg) and put them in the cold brine for one week. We roasted the hams in our Rational Oven on the Crackling setting; this setting is amazing , it slow roasts the meat and then magically gets the skin all bubbly and crackly. The Montreal Shoulder, which is made up of two common secondary cuts from the pig which you probably have seen in the grocery store, the Boston Butt and Picnic Roasts. Instead of dividing the Montreal Shoulder into the two roasts we left it whole and covered it in a house made dry rub. (equal parts Ground Cumin, Corriander,Ginger, Garlic, Onion, Salt, Pepper, Chili and Cinnamon) We let the dry rub soak in for two days, then braised the Shoulder for 6 hours at 250 degrees Fahrenheit.