Where Is The Money Muscle On A Pork Shoulder
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Money Muscle
- Thread in 'Pork' Thread starter Started away erik,
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- #1
All right, I've detected the term, "Money Muscle" for the best part of a pork articulatio humeri. Soh, where is this at and how do I bother it?
- #2
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I saw Myron Mixon talk of the money muscle on peerless of the talk shows he was on.
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- #4
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I was just checking that link out.
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That was a good read and educational to me ty
- #6
Ahhh, thanks for the link!
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So the money muscle is barely that little chunk of meat at the end of a target ha. Fascinating.
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Exactly . That is why they all cook 4 butts at each comp?
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And wherefore you hear about some folks existence pretty particular when buying their porc butts (much even induce butchers prepare them).
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Here is a question I have got been meaning to ask!
Tuffy talked about it quite a bit likewise. I looks equivalent they pull most the pork, then abbreviate slices of the money muscle and include some in their turning-in box.
Looking forward to trying it exterior
- #11
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man, i have found those before and i had no idea what they were but when i did.......everything Newmarket and i savor a "moment of luxury". it is findings like those in the culinary world that are unmached by any former experiance!
- #12
My money muscle has been turn to mush because IT's overcooked. Information technology's overcooked because I fancy 195 degrees on my march and the money muscle should lone go to 180. How to I keep the muscle form turn to muscle. Should I protect it with foil?
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That's what they answer in comps.
One for pulling, one for the money muscle for slicing.
Al
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If you're not competing, just diluted IT off the butt when it gets to about 188°My money muscular tissue has been turning to mush because it's overcooked. It's overcooked because I go for 195 degrees on my butt and the money muscle should only go to 180. How to I keep the muscle form turning to muscle. Should I protect it with enhancer?
Competitors will partially seperate the "money muscle" from the butt thusly they send away rub it up...
I dont know how they hold open it from terminated preparation but I just probe it separately and cut information technology the rest of the way off when done, wrap it loosely in foil and grasp it trough the rest of the march is through with... it is definetly worth the little piece of surplus effort...it really only takes an extra duad transactions.
Walt
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Where Is The Money Muscle On A Pork Shoulder
Source: https://www.smokingmeatforums.com/threads/money-muscle.89686/
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