Well, there's been plenty of talk about how to cure a ham...shoulder would be the same. I pack mine down in a salt box and leave them there for 3 weeks or so..depending on the weather. Pull them out and rinse off and cover with borax and let age. Usually sack them to keep the skippers out. Sides can be salted also but usually just put them on a bench or table and rub them down, let sit for 4 or 5 days. Rinse off and let age for a while...not too long as the sides will get strong fast. Trimmings can go into sausage...everything else, ribs, chops, etc. get packaged and put in the freezer. Can add some sugar if you like that..smoking is really to keep the skipper off but some folks like the flavor. You can get a cure mix from Morton that has directions. Not sure what else you need to know.
Elwood
