Pancetta Arrotolata

[redheelerdog]

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.

Pancetta 1.JPG

• redheelerdog
• Sep 17, 2016

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

Pancetta 2.JPG

• redheelerdog
• Sep 17, 2016

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

Pancetta 3.JPG

• redheelerdog
• Sep 17, 2016

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

Pancetta 3a.JPG

• redheelerdog
• Sep 17, 2016

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

Pancetta 4.JPG

• redheelerdog
• Sep 17, 2016

Pancetta 5.JPG

• redheelerdog
• Sep 17, 2016

Pancetta 6.JPG

• redheelerdog
• Sep 17, 2016

Pancetta 7.JPG

• redheelerdog
• Sep 17, 2016

Pancetta 8.JPG

• redheelerdog
• Sep 17, 2016

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

Pancetta 9.JPG

• redheelerdog
• Sep 17, 2016

Pancetta 10.JPG

• redheelerdog
• Sep 17, 2016

Pancetta 11.JPG

• redheelerdog
• Sep 17, 2016

Pancetta on top

Bacon (Pops wet cure) on bottom

Pancetta 12.JPG

• redheelerdog
• Sep 17, 2016

Just chillin 

Pancetta 3b.JPG

• redheelerdog
• Sep 17, 2016

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. 

More to come, thanks for looking!

 

[daveomak]

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.....

 

[petewoody]

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).

 

[redheelerdog]

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. 

 

[smokin monkey]

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

 

[SmokinAl]

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

I'm in!

Al

 

[Rafter H BBQ]

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

 

[dirtsailor2003]

Should be tasty! Will follow along for the finish!

 

[disco]

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

Disco

 

[crankybuzzard]

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

Disco

 

[b-one]

Sounds interesting.:popcorn

 

[redheelerdog]

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

The belly looks amazing

Pancetta 14.JPG

• redheelerdog
• Oct 1, 2016

Pancetta 15.JPG

• redheelerdog
• Oct 1, 2016

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

Pancetta 16.JPG

• redheelerdog
• Oct 1, 2016

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

So one large regular, and one small spicy Pancetta!

Pancetta 17.JPG

• redheelerdog
• Oct 1, 2016

Pancetta 18.JPG

• redheelerdog
• Oct 1, 2016

Got them all dressed for the party!

Pancetta 19.JPG

• redheelerdog
• Oct 1, 2016

Pancetta 20.JPG

• redheelerdog
• Oct 1, 2016

Pancetta 21.JPG

• redheelerdog
• Oct 1, 2016

Pancetta 22.JPG

• redheelerdog
• Oct 1, 2016

Pancetta 23.JPG

• redheelerdog
• Oct 1, 2016

Pancetta 24.JPG

• redheelerdog
• Oct 1, 2016

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

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

Pancetta 25.JPG

• redheelerdog
• Oct 1, 2016

Now we wait...

Thanks for looking!

 

[dirtsailor2003]

Yum! Looking great!

 

[pc farmer]

Nice truss job. You want the humidity that low?

 

[redheelerdog]

Nice truss job. You want the humidity that low?

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.

 

[pc farmer]

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

 

[redheelerdog]

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

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! 

 

[b-one]

Time for more :popcorn:

 

[daveomak]

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....

Humidity Chart 1 002.jpg

• daveomak
• Oct 1, 2016

 

[redheelerdog]

 
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....

Thanks for the info Dave, much appreciated.