Athena Vale
The money muscle is a cut of meat from the pork shoulder or butt. It is considered the most tender portion of the meat and is beautifully marbled with fat, giving it a melt-in-your-mouth texture. Due to its location and composition, the money muscle cooks at a different rate than the rest of the pork shoulder. This means that it often needs to be removed and cooked separately to achieve the desired level of doneness for both cuts. The ideal temperature to remove the money muscle ranges from 160°F to 194°F, depending on various factors and personal preferences. After separation, the muscle can be seasoned, smoked, and sliced to create a delicious dish.
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What You'll Learn
When to remove the money muscle for slicing
There are several different opinions on when to remove the money muscle for slicing. Some sources suggest that the ideal internal temperature for removing the money muscle is between 170°F and 175°F. At this temperature, the money muscle can be removed, wrapped, and rested before slicing. This allows the meat to cool down and firm up, making it easier to slice without falling apart.
Others suggest that the money muscle should be removed at a higher temperature, around 185°F to 190°F. At this temperature, the money muscle is still tender but has a better chance of holding together for slicing. Removing the money muscle at this temperature may require more care and a sharper knife to avoid shredding the meat.
Some competition guidelines, such as KCBS rules, require the pork to be cooked as one piece, without separating the money muscle before cooking. In this case, the money muscle can be unfolded by trimming the surrounding pieces, providing more surface area and bark. The entire pork can then be cooked to an internal temperature of around 175°F before removing and resting the money muscle separately.
Additionally, some people choose to cook multiple pieces of pork, removing the money muscle from one at a lower temperature for slicing, while using the other for pulled pork. This ensures that the money muscle is not overcooked and can be sliced effectively.
Overall, the key is to remove the money muscle before it reaches the overcooked stage, allowing it to rest separately from the rest of the meat. This helps to prevent drying out and falling apart, resulting in a tender and sliceable product.
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How to locate the money muscle
The money muscle is a part of the pork shoulder or pork butt and is considered the gold standard of pork cuts. It is located on the opposite end of the bone, high on the shoulder (hence the phrase "eating high on the hog"). This part of the hog is not worked as hard as other areas, making the muscle more tender.
To locate the money muscle, first find the bone in the pork shoulder. Then, work 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 that runs across the face of the shoulder cut. The money muscle is tube-shaped and has stripes or bands of fat running down its length. It is similar in appearance to pork loin and is usually quite thick.
Once you have located the money muscle, you can remove it by using a sharp meat knife to carve along the fat line in the pork shoulder, being careful not to cut through the lines. The fat will help 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.
The money muscle is a load-bearing muscle, which means it has a tough texture. To get a tender texture, it needs to be slow-cooked. The high amount of fat in the muscle keeps it tender and adds to the meat's juicy flavour.
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How to remove the money muscle
The money muscle is a section of the pork shoulder or pork butt, also known as the COPA muscle. It is found on the opposite end of the bone, high on the shoulder, and is where the loin begins. It is cylinder-shaped, a couple of inches thick, and has stripes of fat that run down its length, adding to the meat's flavour and tenderness.
The money muscle is considered the gold standard of pork cuts due to its tenderness and flavour. Its connective tissue and tender meat cook at a different rate from the rest of the pork shoulder, so it must be removed and cooked separately.
To remove the money muscle, first locate the bone in the pork shoulder. Then, work your way to the opposite side, using your hands to feel for the firm, cylindrical muscle. Once located, use a sharp meat knife to carefully carve along the fat line, ensuring you don't cut through the lines. The fat will add flavour and aroma to the final product. After removing the muscle, trim away any remaining excess fat.
Some people choose to remove the money muscle prior to cooking the pork butt, while others remove it during or after cooking. The ideal temperature for removing the money muscle seems to be a matter of debate, with some sources suggesting 160°F, 170°F, 185°F, or 200°F. It is worth noting that the money muscle tends to fall apart when the rest of the pork butt is cooked to perfection, so it may be best to remove it before this point.
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Preparing the money muscle for cooking
The money muscle is a cut of meat from the pork shoulder or pork butt. It is regarded as the most tender and delicious part of the pig. It is beautifully marbled and streaked with fat, giving it an intense flavour. The money muscle is found on the opposite side of the bone, resembling a small pork loin.
Locating the Money Muscle:
Locate the bone in the pork shoulder. The money muscle will be on the opposite side. It is a firm, cylindrical strip of muscle with stripes of fat running down its length.
Removing the Money Muscle:
Use a sharp meat knife to carefully carve along the fat line in the pork shoulder. Ensure you don't cut through the lines, as the fat adds flavour and aroma to the cooked meat. Once removed, trim away any remaining excess fat on the surface of the meat.
Cooking the Money Muscle:
The money muscle should be cooked separately from the rest of the pork butt due to its different cooking rate. Season the trimmed, cylindrical muscle with a dry rub seasoning of your choice and baste it in barbecue sauce. Place it in your smoker and cook at 250°F for about 3 hours, or until the internal temperature reaches 170°F. Spray the meat with apple juice every 30-60 minutes during the cooking process.
Resting and Serving:
After smoking, remove the money muscle from the smoker and allow it to rest for 20-30 minutes. Then, slice it into medallions and serve. You can enjoy it as-is or use it as a filler for sandwiches or sliders.
Tips for Optimal Cooking:
Some cooks suggest separating the money muscle from the rest of the pork butt at an internal temperature of 160°F, wrapping it, and then returning it to the grill until it reaches 200°F. This makes the meat firmer and easier to slice. However, others suggest cooking it to a higher temperature of 185°F for a better texture and to allow the fat strands to break down, creating a melt-in-your-mouth experience.
Experimentation and personal preference play a significant role in determining the optimal cooking temperature and techniques for the money muscle.
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Cooking the money muscle
The "money muscle" is a small, tender part of the pork shoulder, also called the "butt", that is often thought to be the best part of the pig. It is located at the opposite end of the bone, high on the shoulder, and is where the loin begins. The money muscle is cylinder-shaped and has stripes of fat running down its length, adding to the meat's flavour and tenderness. Due to its high fat content, this cut of meat melts as it cooks, making it extremely tender.
Because of its tender meat and connective tissue, the money muscle cooks at a different rate from the rest of the pork shoulder. Therefore, it is recommended to remove the money muscle and smoke it separately. To remove the muscle, use a sharp meat knife to carve along the fat line in the pork shoulder, ensuring you don't cut through the lines. This fat will add flavour and aroma to the finished product. Once removed, trim away any remaining excess fat on the surface of the meat to expose more of it to the heat as it cooks.
The best way to cook the money muscle is to smoke it low and slow. You can season it with your choice of dry rub seasoning and baste it in barbecue sauce. Place it in your smoker and cook at 250°F for about 3 hours, or until the internal temperature reaches 170°F. Spray the meat with apple juice every 30-60 minutes to keep it moist. After removing it from the smoker, let it rest for 20-30 minutes before slicing and serving.
Some people choose to separate the money muscle during cooking to get a better presentation. One way to do this is to wrap the money muscle at 170°F and put it back in the cooker until it reaches 204°F. This makes it easier to slice without falling apart. However, some competitions may disallow full separation during cooking, so it is important to check the rules before attempting this technique.
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Frequently asked questions
The money muscle is a cut of meat from the pork shoulder or pork butt. It is the section found on the opposite end to the bone, high on the shoulder. It is tender and beautifully marbled with fat, giving a melt-in-your-mouth flavour.
The money muscle cooks at a different rate to the rest of the pork shoulder. Many sources suggest removing it before cooking the rest of the meat to ensure it doesn't overcook. The ideal temperature to remove the money muscle is between 160°F and 194°F.
The easiest way to find the money muscle is to locate the bone in the pork shoulder and work your way to the opposite side. The money muscle is a firm, cylindrical strip of muscle with stripes of fat running down its length.
After removing the money muscle, trim away any excess fat. You can then smoke the meat low and slow, or enjoy it as is. Alternatively, use it as a filler for sliders or sandwiches.
