Pancetta, First try. Picts.

Discussion in 'Smoking Bacon' started by diesel, Apr 28, 2011.

  1. diesel

    diesel Smoking Fanatic

    The pork belly before for the cure.

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    Next is a pict of the belly in zip lock back.  I rubbed down with cure and set in fridge for 8 days.

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    Belly after 8 days.  Now is time for roll and tie

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    I rolled the belly up and tied it.  This was easier that I thought it would be.  I also rubbed cracked pepper on the meat side before I rolled it.

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    Converted wine fridge into curing chamber.  I used a bowl of salt and distilled water to keep the humidity up.  It is in a dark spare bedroom so I only turn the fridge on for a couple of hours during the day.  The temps are staying around 55 to 60 degrees.  I don't think I will be able to wait the 2 weeks it calls for.  I may have to try it this weekend. 

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    I will follow up with whatever dish I create with this wonderful piece of meat.
     
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Intriguing!  Looks like a great start.  I would reconsider cutting that cure short.  As Alton Brown always says: "You're patience will be rewarded."
     
  3. smokinal

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

    Very interesting. I don't know much about pancetta, but why did you leave the skin on?
     
  4. diesel

    diesel Smoking Fanatic

    smokinal.. I didn't leave the skin on.. Maybe the first pick has it on.. but I cut it off.  Pancetta is just rolled up bacon.  It is cured in the fridge for 8 days.. (you can eat it like bacon then) but then according to the book Charcuterie, the bacon is then rolled up tied and hung for several days.. 
     
  5. smokinal

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

    Thanks for clearing that up. I've had pancetta before & I didn't notice any skin, so I thought maybe you took it off after it cured. 
     
  6. banacanin

    banacanin Newbie


    I was just wondering how you took the skin off because  I don't know of an easy way of doing it. when I make cracklins I cube the belly and just cut the skin off of the cubes seperately.
     
    Last edited: Apr 28, 2011
  7. diesel

    diesel Smoking Fanatic

    Banacanin.  I removed it very carefully with a sharp knife.  I put it in the freezer for a few mins before hand..  that helped a lot.  I will post a more picts soon..  it has been hanging for day three now.  I added a fan last night.. (9 volt battery w/ a old computer fan).  It has already shrunk in size.
     
  8. diesel

    diesel Smoking Fanatic

    Money Shots.  I have to say that this is some very very good stuff...  Can't wait to get more pork belly and do this again.

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    I made some pizza from scratch and added the pancetta.  Very good.

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    banacanin likes this.
  9. smokinal

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

    It looks delicious!
     
  10. killnsmoke

    killnsmoke Smoke Blower

    i dont know what looks better... the pizza or the panchetta!!!  [​IMG]
     
  11. banacanin

    banacanin Newbie

    I hope you don't mind me asking so many questions but your bacon has an amazing colour to it. Would you mind sharing what you used for the cure?
     
  12. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!!

      Craig
     
  13. diesel

    diesel Smoking Fanatic

    I don't mind.  I used a recipe out of the book Charcuterie. I suggest this book if anyone makes sausage.  Very good recipes.   http://www.google.com/products/cata...=X&ei=wVa_TbSGJNOftweSo6nYBQ&ved=0CEEQ8gIwAg#

    4 garlic cloves minced .

    2 teaspoons pink salt (cure #1)

    2 ounces kosher salt

    2 tablespoons dark brown sugar

    4 tablespoons coarsely ground black pepper

    2 tablespoons juniper berries. ( I had to go to Whole foods for this one)

    4 bay leaves crumbled

    1 teaspoon nutmeg

    4 or 5 sprigs of tyme.

    I used a wine fridge to hang the meat and would unplug once a day for a couple of hours.  The humidity ranged from 45% to 58% and the temp was around 55 to 60F.  I need to get the humidity under control a little more so I only hung the pancetta for a week.  The recipe says you can hang for up to two weeks.  I will do that next time.  This is one of the best pieces that I have every made.  That was some good Darn bacon.
     
  14. the dude abides

    the dude abides Master of the Pit OTBS Member

    That's awesome.  Great looking piece of meat.
     
  15. thebarbequeen

    thebarbequeen Smoking Fanatic

    Cool!! I love using pancetta.  Looks really good!!
     
  16. venture

    venture Smoking Guru OTBS Member

    Looks good from here!  Nice Job!

    Good luck and good smoking.
     

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