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Old 01-11-2013, 07:50 PM   #1
CarolinaQue
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Default Curing a boneless pork butt like pancetta?
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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Old 01-11-2013, 08:12 PM   #2
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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
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Old 01-11-2013, 08:13 PM   #3
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I'm curious about this one too. Please keep us posted as to how it goes!
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Old 01-11-2013, 08:17 PM   #4
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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.
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Old 01-11-2013, 08:26 PM   #5
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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°


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Old 01-11-2013, 08:40 PM   #6
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Pastrami is fun! Are you corning your own beef first or starting with a corned brisket?
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Old 01-11-2013, 08:44 PM   #7
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Coppa is the money muscle plus a couple extra muscles. It is more salami than pancetta, but it is the best stuff ever.
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Old 01-11-2013, 09:31 PM   #8
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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.
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Old 01-11-2013, 09:32 PM   #9
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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!!!
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Old 01-11-2013, 09:35 PM   #10
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Originally Posted by Hawg Father of Seoul View Post
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!
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Old 01-11-2013, 09:39 PM   #11
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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!
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Old 01-11-2013, 10:02 PM   #12
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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.
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Old 01-11-2013, 10:50 PM   #13
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Not positive but I believe pancetta is just rolled cured belly,not smoked.
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Old 01-12-2013, 07:12 AM   #14
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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!
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Old 01-12-2013, 08:20 AM   #15
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Quote:
Originally Posted by CarolinaQue View Post
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.
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