Let's Talk BBQ
General => General Discussion & Topics => General Discussion => Topic started by: Paul Hart on March 10, 2015, 08:47:14 AM
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Is this like a ridiculous deal, or am I missing something? The butcher said they are pretty heavily smoked so that putting in the smoker would probably overdo it. But for the price it might be worth making in the oven? 10 lbs for $10
(http://i1297.photobucket.com/albums/ag30/Paul_Hart/Mobile%20Uploads/image_zps5ld9imnq.jpg) (http://s1297.photobucket.com/user/Paul_Hart/media/Mobile%20Uploads/image_zps5ld9imnq.jpg.html)
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Probably getting close to the expedition date. Store would rather make their money back then throw them out.
It makes me wonder if 23% of the weight is "added" ingredients however ???
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Pork prices have dropped dramatically 8)
Recently saw pork but for $0.99/lb!
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No the butcher said they're selling the hell out of them as fast as they can get them in. I bought a regular butt, 10 lbs for $15. Not bad I think. It's just begun its journey in the PBC, applewood smoke pouring out. Smells great in here.
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This is only a personal observation but I don't like the preprocessed stuff. Read the labels before you buy them....And the salt level is incredibly high with "country ham"....... It is a taste that I think you either grow up with....or you get your stroke later in life.... :D
And there is an artificial taste to the "smoke" they use.....And...tho it says "Carolina".... it is not the popular brand in the area I live for whatever that means.
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I didn't buy it. What I want to know is why I paid .50 more for one that's had no effort put into it at all. Mine should have been .75/lb!!! :)
I do hope we see some $1 lb butts here soon.
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Do you have a close-up of the ingredients/label? Or even a higher resolution pic you can send me so I can look at the ingredients?
If these are what I think they are, then I think you'll find these will be just like a cured, smoked ham, only from the lower shoulder cut (instead of a rear leg ham cut). So treat them like you would a smoked ham.
I use picnic shoulders (also called picnic hams) for making hams all the time. They are great.
It makes me wonder if 23% of the weight is "added" ingredients however ???
If they are cured & smoked (like a ham), then that's to be expected. The extra ingredient weight will simply be the brine curing solution that was injected and has to be declared.
My homemade hams, for example, contain up to 30% "added ingredients," because I inject the brine cure at a 30% pump rate (by weight).
If they are not cured, and just "enhanced," then that would bother me too.
Seeing the label would help to know exactly what this is.
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Only picture I have. It says "ready to cook" so I'm assuming it was cold smoked. Hopefully not liquid smoke. But whatever. I have a 10 pounder on the PBC smelling niiiice already. Need to sleep for a few hours.
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the site has them listed under hams
http://www.carolinapride.com/ham
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the site has them listed under hams
http://www.carolinapride.com/ham
Good info RAD. There's your answer!
As I suspected, these are cured & smoked, like a ham.
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I much rather impart my own smoke flavor ;)
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.And...tho it says "Carolina".... it is not the popular brand in the area I live for whatever that means.
maybe it is the other Carolina? :)
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I much rather impart my own smoke flavor ;)
Me too. I'm having a nightmate time today keeping temps in my PBC though. Ugh. I need sleep.