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Old timer at the shop told me to hang pork shoulders bone-in for 10 days minimum, I thought he was nuts
I always pulled mine after 5 to 7 days cause I was worried about spoilage. Last month I tried his way on a 20 pounder and the flavor was way deeper, but the outer inch dried out more than I liked. Anyone else find that longer hang times on bone-in shoulders make the bark too crusty?
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jake_dixon2mo ago
That 10 day hang is a CHANCE you take, but @thomas_johnson's right about humidity, my last one looked like a fossil on the outside but was pure gold inside.
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