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Unread 01-11-2013, 08:50 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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Unread 01-11-2013, 09:12 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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Unread 01-11-2013, 09:13 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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Unread 01-11-2013, 09:17 PM   #4
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Quote:
Originally Posted by MisterChrister View Post
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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Unread 01-11-2013, 09:26 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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Unread 01-11-2013, 09:40 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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Unread 01-11-2013, 09:44 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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Unread 01-11-2013, 10:31 PM   #8
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Quote:
Originally Posted by IamMadMan View Post
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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Unread 01-11-2013, 10:32 PM   #9
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Quote:
Originally Posted by MisterChrister View Post
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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Unread 01-11-2013, 10:35 PM   #10
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Quote:
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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Unread 01-11-2013, 10:39 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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Unread 01-11-2013, 11:02 PM   #12
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Quote:
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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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Unread 01-11-2013, 11:50 PM   #13
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Not positive but I believe pancetta is just rolled cured belly,not smoked.
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Unread 01-12-2013, 08:12 AM   #14
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Quote:
Originally Posted by Hoss View Post
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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Unread 01-12-2013, 09:20 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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