No I haven't. I have cured and smoked a bunch of CB. I bring them out at an IT of 140. And then slice and fry. I think that if you fully cooked it (152 IT) it would be a bit on the dry side because it is so lean a cut. You might try curing and smoking the coppa bundle(money muscle). It makes some fine ham, fattier tho.
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Last edited by bluetang; 12-13-2012 at 08:00 PM..