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Finally figured out why my pork shoulder cuts were always a bit off
I was watching a guy break one down at the Iowa State Fair last month, and he kept the knife at a much lower angle than I did. I'd been going in too steep for years, which was tearing the muscle fibers instead of slicing clean. Anyone else have a specific technique they had to unlearn?
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kai_butler8312d ago
Tunnel vision where you're just trying to get through the cut" is way too real. I was doing the exact same thing for so long.
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patricia31712d ago
Spent years doing the same thing with brisket, hacking at it like I was mad at the thing. You get that tunnel vision where you're just trying to get through the cut. The low angle feels weird at first, almost like you're not doing anything. But once you let the knife do the work and just guide it, the difference is night and day. The meat just falls apart clean instead of getting all shredded.
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