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Just learned that pork shoulder loses about 30% of its weight during a slow smoke
I was flipping through a meat science book my uncle gave me and found that fact, and now I'm rethinking how I price my pulled pork for customers has anyone else factored that into their cost per pound?
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carr.daniel6d ago
Hang on - does that 30% figure account for moisture loss from the cooking process itself, or is that just from the trimming and fat rendering? I've seen some barbecue guys claim they only lose 20-25% if they wrap in butcher paper and keep the temp steady around 225. I'm trying to figure out if the book is talking about a specific method or just a general average.
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