Cottage Roll

[jiggerjams]

Anyone ever cure a cottage roll? It is a sweet pickle pork butt. Below is a link for a retail version. I would like to try and cure one if someone has a recipe for it. Maybe they are called something else in the USA and Europe. These are delish!!

http://www.mapleleaffoods.com/en/market/butcher/dinner-ham/maple-leaf-sweet-pickled-cottage-roll

Thanks,
JJ

[squirtthecat]

Never heard of it before, but I just read that someone described it as a corned beef made with pork butt.

[OU812]

Nope, never had it eather but a corned pork butt sounds like something to try
next time I make corned beef.

[Smokin Soon]

If you want to know what it tastes like, make some buckboard bacon from a butt. I use the Hi Mountain kits. I have a Canadian friend that takes my buckboard and sprinkles sweet pickle juice on it while frying.
I would imagine the sweet pickle flavor could be pumped during the cure process but have never tried it.

[Habanero Smoker]

In this case the word "pickle" means a wet (brine) cure. For this method if they are calling it sweet they probably use more sugar (maple syrup) in the brin (pickle) then what is generally used. As mentioned above a buckboard bacon recipe will work, but you may want to look for one that uses a wet cure.

[jiggerjams]

Interesting. Thanks for the help guys! Based on what I have tasted from this cottage roll all your answers seem to have some presence in the flavor.

[Savage]

Hi JJ, I love cottage roll mmmmmmmmmmmmmmmm  I have smoked and cooked one in my smoker and let me tell you its fantastic. Basically its a brined (pickled) pork shoulder roast.

[viper125]

Sweet Pickled Cottage Roll

Cottage Roll Brine
(Basic Sweet Brine for One Gallon)

1 gallon of water
1 cup Kosher salt
1 cup dark brown sugar
1 tsp of Cure # 1 (pink salt) per 5 pounds of meat

Brine for 5-8 Days

From here you can change to your taste.

1 tbsp. allspice
1 tbsp. juniper berries
1 tbsp. whole corriander seed
1 tbsp. whole black pepper
1 tbsp whole cloves
5 whole bay leaves
(alternately, you can use 5 tbsp. of pickling spice instead of the above spice combination)made one but found this in my recipes.

Hope this is what you want.

[jiggerjams]

Thanks Viper I will have to give that a try and let you know. It sounds like it should be pretty close. Cheers!!

[Habanero Smoker]

Hi Viper;

I just curious what is the source of your brine (pickle). The amount of cure that is mentioned is extremely small for a wet cure. It is possible that amount may produce some red color, and that may be all that is required for Cottage Roll.

Generally for a wet brine for curing you need anywheres from 1.5 - 4.2 ounces per gallon of water. The lower amount provide protection, produce color, with less of the cure flavor. I prefer to use 3 ounces per gallon. One ounce of cure #1 equals about 5 teaspoons. When you add this amount of cure #1 to your brine recipe you should reduce the added salt by the same weight.

[viper125]

Really not sure. It was with my collection of recipes for cureing meat.. Could be from a a book or internet site. I havnt tried it yet though.

[viper125]

Ok found the site here
http://www.lthforum.com/bb/viewtopic.php?f=16&t=29083&p=346575

Seems someone else was concerned on cure also because they said this.
If I did this I would consult the Charcuterie book by Ruhlman, to see how the cure proportions are right for a ham and corned beef.

[Habanero Smoker]

Thanks for posting that link.

The recipe looks pretty good, but I would use the standard range of cure #1 per gallon which is 1.5oz - 4.2oz per gallon. As I stated earlier that will change the amount of kosher salt you will need to add. Since cure #1 is 93.75% salt you need to reduce the added salt by the amount of cure you add. You can not do this by volume since the recipe is calling for kosher salt, and depending on what brand of kosher salt the recipe is calling for 4oz of Morton Kosher or if it is Diamond 2.75oz. Though taking another look at the recipe, I don't think it would do any harm to bump up the salt anyway.