Smoked Pork Shoulder Butt?
Growing up my mom and my husband's mom both called this "tenderloin." I know it's also called "daisy ham" in some parts of the country according to Karl Ehmer's website. We bought one today, but can't for the life of us remember how our mothers (both bad cooks) cooked it. He thinks it was boiled, I thought baked, but I do seem to remember my mom maybe cooking potatoes in the same pot, much like the dreaded corned beef and cabbage.
Any suggestions for a simple preparation?
Years ago, a friend used to bring me "smoked butts" from Milwaukee. They were simply divine -- about the size of a small ham with the taste and texture of a cross between a quality ham and Canadian bacon.
I've tried to get the same thing in various parts of the country but it's just not the same as I used to get from the friend from Milwaukee. Usually what I end up getting when I ask for a smoked butt is a roast-sized hunk of meat that's more like a cross between a pork roast and a ham. I want the Canadian bacon touch though, so I've been unhappy with what I've gotten elsewhere.
Anyone know any other name, a more universal name, for what folks in Milwaukee call a "smoked butt"?
We may have bought what you're looking for. We're in NYC and got it at Karl Ehmer. I put a picture below of their hams, what we bought is on the top shelf, just above and to the left of the pineapple covered ham.
It's smokey like Canadian bacon and ham-like, from what I can remember, but it's been years since I had it.
When I was growing up here in Baltimore we would have smoked butt on a regular basis. It was always boiled with potatoes & cabbage. I've never heard of it being baked, I'd be afraid the skin would become overly tough & dry. You could probably steam it, surrounding it with potatoes, carrots etc. I think I might try that myself!! I'm having comfort food thoughts :)
I grew up in NYC and we ate "tenderloin". My husband and I both enjoy it and found it easily in Florida. Now in Richmond VA, I can't find it.
I simmer it in water for about 45 mins. I always serve it with boiled or mashed potatoes and a greenie - brussel sprouts, broccoli, green beans.
Leftovers make great sandwiches,the sliced meat for eggs Benedict, or chopped for omelets.
If you think about it, this is closer to what the poor Irish ate for occasions like St. Patrick's day than a corned beef. They ate no beef - the beef they helped raise was for the gentry of England. Corned beef didn't become a tradition until they came to the US, where even in the 1800's beef was relatively abundant, and the lesser cuts, like the brisket, were readily available to the poor immigrants.
The tradition of boiled dinners is millennia old. A cheap cut, like the butt (the piece that abutts the shoulder), is salted and smoked for preservation and ends up providing great flavor. I put mine in a dutch oven (ceramic lined cast iron pot with a heavy top like a Le Creuset, but much cheaper and works as well..) with some water at the bottom and braise in the oven for about 3 hours total at about 250F. The last hour or so, I put in potatoes, carrots and onion and cabbage wedges (if you're careful to not cut off the core entirely, they stay together pretty well).
Sometimes, the commercial stuff is way too salty. I can tell after the first hour of cooking. If that's the case, I'll change the water, bring the temp up on the stove top, and then continue to cook in the oven.
Like corned beef, you can cure and smoke your own. But I find no equivalent of a gray corned beef - so you do need to use pink salt to get it right. You also don't want to overcook or oversmoke it, since it will be finished in the braise. I don't let the inside get over 185F out of the smoker. This is exactly the same as what I do when making a pastrami, except that I don't dry rub it at all.
Other uses include beans of all sorts. Making southern style beans and cornbread with the butt instead of ham hocks leads to a much meatier meal. Ditto Pea soup (but it's best to pre-cook the butt.) I've even used the butt in lieu of prosciutto or cotto in cannellini or Tuscan style beans (like a meaty/beany ribollita) and with appropriate seasoning, it comes out quite well - the smokiness and the saltiness integrates with a lot of flavors.
I grew up in NYC.My mother used tyo buy it at Karl Ehmers in Ridgewood and it was called a pork tenderloin and was wrapped in a fine netting,almost like a gauze. She used to boil it in a pot with potatoes and fresh green beans.Served it with Guldens mustard. Absolutely wonderful. I now live in Richmond,VA and can't get it here.Tried what are called daisy hams but they just ain't the same. The Karl Ehmers website has them and also lists retail stores that sell their products in various east coast states-so if your traveling you might find a store that has them.Good lick and good eating!
The only time I heard tenderloin named is the tenderest portion of a pork loin roast, just like the tenderloin on a Porterhouse steak. Never heard it referred to as a pork shoulder since that cut of meat is tough and when braised for a long time makes a fabuous roast and gravy.
As to the term "dreaded corned beef and cabbage" OMG woman, I'm making that for dinner tonight. One of my favorite slow cooked, one pot meals. I'm devastated!!!! :-(
I cook my smoke butt in a pressure cooker. IT IS FANTASTIC. It takes the fat out of the meat and the meat is very tender. Daisy brand was the last smoke butt I cooked and it was great. A very lean piece of meat. It was 2 lbs and fit in a 6 qt pressure cooker. There's an insert that fits in the bottom of the pressure cooker and the meat sits on top of that, there are holes in the insert so the fat drips down. I fill enough water that is about an inch over the insert. Season with pepper and minced onions.
I like to prepare the smoked pork butt the same way as I do my corned beef: a long steam bath, with cabbage (and occasionally, various other veggies) added to the steambath for the final 30 minutes or so.
I used to boil them (or more correctly, simmer them (but found that it takes away some of the flavor. The long steaming results in a tender and more flavorful end product.
Here in Joisey I usually buy Dietz & Watson, Frierich, or the consistently excellent World Class brand sold only in selected ShopRite stores (it's the house brand of the Saker Corp.owned Shop Rites).