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?

2 comments

2 Comments

jake_dixon1mo 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.

thomas_johnson1mo ago

Heard a pitmaster say humidity matters more than days for bark.