Discussion in 'Curing' started by jnyswlhngmeat, Aug 25, 2016.

  1. jnyswlhngmeat

    jnyswlhngmeat Newbie

    Just wanted to share a few pictures of my pancetta. So pretty!
    b-one likes this.
  2. jnyswlhngmeat

    jnyswlhngmeat Newbie

  3. mfreel

    mfreel Smoking Fanatic

    Got a recipe?  Did you smoke this?
  4. smokeymose

    smokeymose Master of the Pit

    That does look really nice! How is it made? Don't be a tease...
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks awesome nice job!
  6. smokinal

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

    Looks delicious!

  7. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Nice pancetta.
  8. jnyswlhngmeat

    jnyswlhngmeat Newbie

    It's Berkshire pork belly, cured, vac packed, for 10 days. Then coat the inside of the belly with coarse black pepper, roll it, tie it and hung for around 6 weeks. I don't have an ideal environment to hang/ dry consistently. So it's pretty much going by feel instead of weight loss. I don't have my recipe book In front of me for exact measurements but ingredients for cure:
    Kosher salt
    Juniper berries
    Chili flake
    Whole tellicherry peppercorns
  9. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Neither do I. I wrapped the pancetta in colagen casing to slow down the drying. It took 5 months to finish.
  10. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Thats some good looking pancetta.
  11. redheelerdog

    redheelerdog Master of the Pit SMF Premier Member

    Very nice Pancetta, I am heading in this direction, on my list of next things to do. Thanks for sharing!
  12. smokeymose

    smokeymose Master of the Pit

    That long dry-curing thing is a bit over my head right now, but it's one of those things I've wanted to try.
    One of these days maybe.
  13. dave17a

    dave17a Smoking Fanatic

    That looks great. let mine go for bout 3 months. From 2.13 to about 2.6. Yummy. Still eating on it, tastier as time goes on.[​IMG]
  14. jnyswlhngmeat

    jnyswlhngmeat Newbie

    That's insanely uniform! Master level trusser.
  15. uncle eddie

    uncle eddie Smoking Fanatic SMF Premier Member

    Fine looking pancetta!
  16. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Great project with a beautiful result.

  17. mike w

    mike w Smoking Fanatic

    Since cure #1 is used, would this have to be hung in a fridge for the 6 week period? The reason I ask is because I'd like to make pancetta and I thought it would have to be cure #2 for a longer period?

    (I'm still learning about cure #1 and have only read up on cure #2 so far)
  18. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    Originally pancetta was meant to hang to dry for a long time. To be enjoyed as cold cut (not cooked). To make it compliant with SMF rules you will need to use cure#2 for that. However there are a lot of recipes out there for pancetta cured with cure#1, dried a little, but not too much and used in dishes (cooked). Pretty much a drier unsmoked bacon. How do you plan to enjoy it?
  19. mike w

    mike w Smoking Fanatic

    Thank you for the explanation. I'd love to have it as a cold cut, thinly sliced. So i will wait until I can use cure #2. One day I'll learn how to do that.

    If I use cure #1 I would cook the pancetta in pasta carbonara for example.

  20. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    You can use cure #2...   Use the same amount of cure #2 that you would use if using  cure #1....   Put the meat in the refer for a couple weeks while the cure #1 does it's thing, then hang in a 50 ish degrees area with about 75-80 % humidity and a very gentle breeze while it furthers drying...

    Below is a pancetta thread by Evan Brady...

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