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The money muscle is a term used to refer to a specific part of pork shoulder or pork butt. It is considered the most tender and flavourful part of the meat, with beautiful marbling and melt-in-your-mouth texture. Due to its unique characteristics, the money muscle often needs to be cooked separately from the rest of the pork butt to achieve the ideal texture and presentation. This involves removing the money muscle from the pork butt, trimming it into a cylindrical shape, and smoking it at a lower temperature. While the money muscle is prized by barbecue enthusiasts, this article will discuss how to remove it from pork butt, as well as address the topic of muscle reduction in the human body, which some individuals seek for aesthetic reasons.
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What You'll Learn
How to identify the money muscle
The money muscle is a specific part of the pork butt located at the front end of the shoulder, opposite the bone. It is considered the best part of the pig and is highly prized in barbecue competitions.
To identify the money muscle, first, locate the bone in the pork butt. The money muscle is located on the opposite side of the bone. It is tube-shaped or cylindrical with stripes or striations of fat running through it. These stripes of fat are also known as marbling and are what give the meat its juicy flavour and tenderness.
The money muscle is also characterised by its high fat content, which is unusual for pork cuts as they usually have fat on the outside rather than running through the meat. This fat is what gives the money muscle its rich, buttery taste and tender texture when cooked.
The money muscle is often cut up into medallions or slices to showcase the muscle and the juiciness of the meat. Its tender texture and flavourful taste are what make it a prized cut of meat among barbecue enthusiasts and pitmasters.
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How to separate the money muscle from the bone
The money muscle is widely regarded as the "holy grail of pork packaging". It is a soft, tender cut of meat with a high fat content, giving it a unique, melt-in-your-mouth flavour. It is located at the bottom half of the hog shoulder, at the opposite end of the bone.
To separate the money muscle from the bone, start by locating the bone and moving to the opposite side. Feel for the money muscle—it should feel firm and run across the entire face of the butt. Then, use a sharp meat knife to carve along the fat line in the pork shoulder and remove the muscle, being careful not to cut through the lines of fat.
There are several ways to cook the money muscle. Some people choose to cook it separately from the rest of the meat, as it has a shorter cooking time and can become overcooked if left in for too long. It can be smoked, fried, or grilled. Some people also choose to trim the money muscle before cooking, although this is not necessary.
When cooking the money muscle, it is important to monitor the temperature closely. Most people recommend cooking it to a temperature of around 180-200°F. It can then be removed from the heat and allowed to rest and cool down before slicing.
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The ideal temperature for cooking the money muscle
The money muscle is a section of meat from the pork shoulder or pork butt, widely regarded as the "holy grail of pork packaging". It is found on the opposite end of the bone, with a cylinder-like shape and stripes of fat running through it. The money muscle is cooked separately from the rest of the meat, as it cooks at a different rate.
Now, when it comes to the ideal temperature for cooking the money muscle, there are various opinions and techniques shared by barbecue enthusiasts. The optimal temperature range seems to be between 170°F and 205°F-210°F.
Some people prefer to separate the money muscle from the rest of the pork butt during cooking, while others keep it intact. Those who separate it mention temperatures ranging from 160°F to 185°F as ideal for removing the money muscle before wrapping and resting it. They then cook it further, aiming for an internal temperature of around 200°F.
On the other hand, those who cook the money muscle as part of the whole pork butt aim for higher temperatures, often exceeding 195°F and going up to 205°F-210°F. They mention the challenge of slicing the meat at such high temperatures and emphasize the need for a sharp knife and patience.
It's worth noting that the money muscle's high-fat content and marbling contribute to its tenderness and flavor. This means that overcooking it can lead to a drier texture. Therefore, it is crucial to monitor the temperature and use a food thermometer to ensure the meat is cooked properly and safely.
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How to slice the money muscle
The money muscle is a cylindrical cut of meat found in pork shoulder or Boston Butt. It is tender, beautifully marbled with fat, and has stripes of fat that run down its length, adding to the meat's juicy flavour and tenderness.
To slice the money muscle, you must first locate it by finding the bone in the pork shoulder and working your way to the opposite side. You may need to use your hands to feel your way across until you find the firm, cylindrical strip of muscle.
Once you have located the money muscle, use a sharp meat knife to carefully carve along the fat line in the pork shoulder, ensuring that you don't cut through the lines. This fat will add flavour and aroma to the finished product. After removing it from the shoulder, trim away any remaining excess fat on the surface of the meat.
There are different opinions on the ideal temperature to separate the money muscle, with some sources suggesting 160°F, others 170°F, and some waiting until 185°F. The reason for this variation is that the money muscle cooks at a different rate to the rest of the pork shoulder, and separating it allows for more even cooking.
After removing the money muscle, you can season it with a dry rub and baste it in barbecue sauce. Place it in your smoker and cook at 250°F for about 3 hours or until it reaches an internal temperature of 170°F. Spray with apple juice every 30-60 minutes, then remove and let it rest for 20-30 minutes before slicing into medallions.
Some people choose to separate the money muscle before cooking, tying it up and smoking it separately from the rest of the pork butt. This allows for more control over the cooking process, as the money muscle and the rest of the pork require different temperatures to reach ideal doneness.
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How to cook the money muscle after separation
The money muscle is a section of the pork shoulder or pork butt that is tender and beautifully marbled with fat, giving it a melt-in-your-mouth flavour. It is found on the opposite end of the bone, high on the shoulder, and is where the start of the loin is. It is also known as the 'tiger muscle' due to the stripes of fat that run through it.
To cook the money muscle after separation, you can follow these steps:
Step 1: Seasoning
First, remove any excess fat from the surface of the meat. Then, season the muscle with your choice of dry rub seasoning and baste it in barbecue sauce.
Step 2: Smoking
Place the seasoned muscle in your smoker and cook at 250°F for about 3 hours, or until the internal temperature reaches 170°F. Spray the muscle with apple juice every 30-60 minutes during the smoking process.
Step 3: Resting
Once the muscle has reached the desired temperature, remove it from the smoker and allow it to rest for 20-30 minutes.
Step 4: Slicing
After resting, slice the muscle into medallions and serve. You can enjoy it as-is or use it as a filler for sliders or sandwiches.
Some people also choose to cook the money muscle separately from the rest of the pork butt to ensure it doesn't overcook. The money muscle cooks at a different rate than the rest of the pork shoulder due to its connective tissue and tender meat. By cooking it separately, you can ensure it reaches the ideal temperature without overcooking the rest of the meat.
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