Pancetta Arrotolata

Discussion in 'Curing' started by redheelerdog, Sep 17, 2016.

  1. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Here is day one of my first go making Pancetta.

    I have wanted to make this for a good while now.

    Some nice pork bellies from Costco, one is going to be used for Bacon and one for the Pancetta - I am making both at the same time.


    The belly I am using weighed in at 3900 grams, here is the breakdown of the ingredients.


    Clockwise from the top:
    • Indian Tellicherry Pepper Corns
    • Cure #2
    • Sea Salt
    • Brown Sugar
    • Coarse Chopped Dried Garlic
    • Fresh Bay Leaves
    • Fresh Thyme
    • Cayenne and Chipotle Pepper
    • Juniper/Pickling Spice

    I like this pic below - I found a guy on the internet that sells fresh Bay Leaves.

    Fresh... like when you order them, he goes out to his Bay Leaf tree and picks them, and then sends them to you.

    Can't get any fresher than that!    Link


    Before I spiced the pork belly I rinsed it with water and wiped it with vinegar.






    I put the spiced belly in an Umai dry bag and vacuum packed it.




    Pancetta on top

    Bacon (Pops wet cure) on bottom


    Just chillin  [​IMG]


    The plan is to pull the Pancetta in 2 weeks, roll it, tie and truss, and dry cure to a ~20% weight loss.

    Hopefully by Christmas we will be enjoying some fresh Pancetta.  [​IMG]

    More to come, thanks for looking!
     
    waterinholebrew likes this.
  2. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    What a great idea wiping down the belly with vinegar....  That should kill any transient mold spores or other nuisance stuff that drifted onto the meat during it's travels...    I'm using your idea from now on, if I can remember it.....
     
  3. Is there some reason you are curing in UMAI bags, which are quite expensive? They are designed for and usually used to dry the cured product..
    As Dave remarked, I like the idea of wiping with vinegar (shades of biltong making).
     
  4. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Yes, the intent with the vinegar was to kill as much bacteria as possible.

    I used the Umai bag because it was the only bag I had that was large enough to handle the whole belly.  [​IMG]
     
  5. smokin monkey

    smokin monkey Master of the Pit Group Lead OTBS Member SMF Premier Member

    I'm in on this one, might go and get a Belly myself and start for Christmas, (it sneaks up on you so fast)!
     
  6. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    This looks like it's going to be a good one.

    I'm in!

    Al
     
  7. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Wow John, not sure how I missed this ! That's gonna be some tasty stuff ! Thumbs Up
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Should be tasty! Will follow along for the finish!
     
  9. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    I'm in for the long wait on this one. I bet it is going to be incredible.

    Disco
     
  10. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    [​IMG]
     
  11. b-one

    b-one Smoking Guru OTBS Member

    Sounds interesting.:popcorn
     
  12. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Pulled the Pancetta from the cure today and trussed it up. Cure time was exactly 2 weeks.

    The belly looks amazing



    I got some extra large Indian Tellicherry black pepper corns that I ground extra coarse.


    I squared up the large piece which made a nice smaller roll that I could not help but sprinkle a little Chipotle powder on. [​IMG]

    So one large regular, and one small spicy Pancetta!



    Got them all dressed for the party!







    Hanging in the meat fridge. Right now the RH is 53%

    I might end up Umai dry bagging in a few days.


    Now we wait... [​IMG]

    Thanks for looking!
     
  13. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Yum! Looking great!
     
  14. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Nice truss job. You want the humidity that low?
     
  15. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    I don't think so. That is why I said I might Umai dry bag in a day or two.

    That will give me time to work on this fridge to install my temp and humidity controls.
     
  16. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    They say adding a pan of salted water will raise humidity.
     
  17. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Yes, Thanks for the info!

    I did have a tub of wet cure bacon in there for 2 weeks and the RH was between 60%-70%.

    I'll keep an eye on it!  [​IMG]
     
    Last edited: Oct 1, 2016
  18. b-one

    b-one Smoking Guru OTBS Member

    Time for more :popcorn:
     
  19. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Humidity control using a saturated brine solution....  When using salts to control humidity, using distilled water will unsure the humidity is what it is calculated to be by the table below...  Ammonium sulphate is cheap at the Ag supply..  and it's great for the garden...  rock salt or Kosher salt works well....   all depends on the humidity you are looking for....

     
    Last edited: Oct 1, 2016
  20. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Thanks for the info Dave, much appreciated.
     

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