Just wondering if anyone has experience making a smoked ham using boneless pork shoulder. I was thinking maybe using some meat glue to seal the flap down and for a better shape, wrapping in butcher's twine, injecting and submerging in a brine containing curing salt #1 for around a week, drying in the fridge over night, then smoking. If anyone has tried this before I'd love some advice. I have lots of ham recipes but none use pork shoulder.
Thanks!
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