1. Begin with the butchery of removing the shoulder and all the sinew.
2. Sit the shoulder into big vessel with a 10% salt brine for 3 hours.
3. Put all the meat, herbs and sea salt into a stone grinder, grinding down to a fine consistency (Making enough to put a small amount aside for making the glazing) then add olive oil.
4. After 3 hours remove the shoulder from the brine, applying a glaze of the meat rub evenly adding extra olive oil to help the caramelisation.
5. Shoulder is put in a hot Traeger at 200c/450f (looking for a sizzling sound).
6. After 30 mins remove the shoulder and vacuum pack with honey (This is V. IMPORTANT as it allows the meat to stew in its own juices boosting the flavours.)
7. Place the vacuum pack into a tray with a water bath for 6-8 hours at 90c /210f or overnight.
   • Note this can be done in a tray with stock, water and red wine brazed overnight.
8. After cooking break out the shoulder blade (lightly twist and pull) without removing any meat.
9. Then shape the meat by putting tightly in cling film and vacuum pack allowing the meat to cool and firm up over 2-3 hours.
10. Lay several stripes of bacon onto parchment paper slightly overlapping each other.
11. Laying another piece of parchment paper onto and stretch the bacon using a rolling pin. (Stetch until long enough to full enclose the shoulder and meets at the bottom.)
12. Put a knob of butter into a dish then work through the remaining herbs (which we put aside earlier).
13. Butter the shoulder then wrap the bacon (using the parchment paper to help).
14. Vacuum pack the shoulder (optional to add extra honey). Dropping the bag into a pan of warm water to warm up (meat is already cooked).

Method The Glaze

1. Add cider vinegar, half a jar of honey and whole grain mustard to a pan and simmer down on hob for a couple of minutes until reduced a little
2. In the last minute add brown sugar. (this will make the glaze sticky and caramelly)