Any one ever make pancetta out of a boneless pork butt and then smoke it? I'm thinking about doing this and was wondering how it came out? Any one care to share a recipe?
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Curing a boneless pork butt like pancetta?
- Thread starter CarolinaQue
- Start date
I haven't made pancetta yet but is is on my to do list..
Here are a couple recipes I saved.
Pancetta - Dry Cure
http://lpoli.50webs.com/index_files/Pancetta.pdf
Pancetta - Brine Cure
http://lpoli.50webs.com/index_files/Pancetta Wet Cured.pdf
.
Here are a couple recipes I saved.
Pancetta - Dry Cure
http://lpoli.50webs.com/index_files/Pancetta.pdf
Pancetta - Brine Cure
http://lpoli.50webs.com/index_files/Pancetta Wet Cured.pdf
.
I'm curious about this one too. Please keep us posted as to how it goes!
I'm curious about this one too. Please keep us posted as to how it goes!
Will do! I'm also makin pastrami for the first time.
Also Buckboard Bacon
http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf
I leave out the liquid smoke and cold smoke for 3 hours, then roll and tie, and continue the recipe with smoking at 200° until internal temp is 140°
.
http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf
I leave out the liquid smoke and cold smoke for 3 hours, then roll and tie, and continue the recipe with smoking at 200° until internal temp is 140°
.
Pastrami is fun! Are you corning your own beef first or starting with a corned brisket?
Coppa is the money muscle plus a couple extra muscles. It is more salami than pancetta, but it is the best stuff ever.
Also Buckboard Bacon
http://lpoli.50webs.com/index_files/Bacon-buckboard.pdf
I leave out the liquid smoke and cold smoke for 3 hours, then roll and tie, and continue the recipe with smoking at 200° until internal temp is 140°
.
I've done buckboard bacon several times. Was just looking for some thing a little different.
Pastrami is fun! Are you corning your own beef first or starting with a corned brisket?
Doing it right from the beginning...corning and all!!!
Coppa is the money muscle plus a couple extra muscles. It is more salami than pancetta, but it is the best stuff ever.
That's exactly what I was looking for!!! THanks so much!
Buck board bacon, Yummy. I will be curing some next week along with 2 pork bellies for bacon. Slice the buck board bacon like ham and fry in pan for breakfast!
Buck board bacon, Yummy. I will be curing some next week along with 2 pork bellies for bacon. Slice the buck board bacon like ham and fry in pan for breakfast!
I've done both Buckboard and regular bacon several times. I was looking for some thing closer to a cured ham end result. My wife bought a boneless pork butt, and I wanted to do some thing a little different with it.
Not positive but I believe pancetta is just rolled cured belly,not smoked.
Not positive but I believe pancetta is just rolled cured belly,not smoked.
You're absolutely right Hoss. I was wanting to make it into Coppa, and was confused about the correct terminolagy until HFS cleared it up!
I've done both Buckboard and regular bacon several times. I was looking for some thing closer to a cured ham end result. My wife bought a boneless pork butt, and I wanted to do some thing a little different with it.
You can cure a boneless pork butt, then roll and tie, and make a rolled ham to roast. I do this for some church fund raiser dinners.
You can also cure boneless butts and smoke to make pulled ham sandwiches. Something different from time to time.
take a look around here... plenty of recipes for different tastes..
and they are good - I made several of them over the years..
http://lpoli.50webs.com/Sausage recipes.htm#DRY
and they are good - I made several of them over the years..
http://lpoli.50webs.com/Sausage recipes.htm#DRY
