Jan, that too sounds like a great idea, but how do you calculate the proper amount of cure to add when curing the meaty bone? You can't get an accurate meet weight while it's still on the bone. Or do you just toss in a small amount of cure, a pinch or so?crustyo44 wrote:I also cure the bones with a reasonable amount of meat on them overnight and when cooked in a pot I reduce the liquid left over after I have taken all the meat off the bones.
The short curing produces a better meat colour.
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Yes, every pork butt cut has the coppa (the neck). Unfortunately, while every US Costco sells pork butts, our Canadian Costco stores do not. I have written them about this and others should as well. Butts are are almost impossible to buy in supermarkets in Canada. You have to get them from meat wholesalers. Here on on the Island I buy them from Hertel's in Port Alberni. But I always stock up when visiting the Excited States.Shuswap wrote:Redzed does the Costco Butt include the coppa Are you curing the bones in a brine
I cure bones in the same brine that I use for hams and loins:
12g Cure 1
Rosemary, garlic, peppercorns, juniper berries
I cure the bones for two or three days, rinse and soak in cold water for one hour, Then give them a couple hours of smoke.