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Vent: My pork shoulder yield jumped 15% after I changed one simple thing
Honestly, I was getting maybe 60% yield on my bone-in shoulders for years and just thought that was normal. About six months ago, I started letting them sit in the walk-in for a full 48 hours after breaking them down, instead of my usual 24. The difference is crazy. The fat cap and connective tissue just come away so much cleaner now. I'm pulling about 75% usable meat per shoulder, which adds up to a lot more product for the case each week. Has anyone else played with longer aging times on primals before further processing?
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ray_sullivan4mo ago
Wow, you said "a full 48 hours" and I had to read that twice. I've never gone past 30 hours on any pork myself, that just sounds like a lot of idle time in the cooler. But if you're really seeing a 15% jump, that's hard to argue with, I guess I owe it a shot.
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the_robin6mo ago
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wilson.olivia6mo ago
Is it really that big a difference? Seems like a lot of extra time for maybe a tiny bit better.
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victor_hill446mo ago
I always thought 48 hours was overkill for pork, but your numbers are hard to argue with. We only do 36 hours on ours at the shop. Might have to run a test batch with the extra day to see if we get that same cleaner pull.
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