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Discussion in 'Curing' started by jnyswlhngmeat, Aug 25, 2016.
Just wanted to share a few pictures of my pancetta. So pretty!
Got a recipe? Did you smoke this?
That does look really nice! How is it made? Don't be a tease...
Looks awesome nice job!
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:
Whole tellicherry peppercorns
Neither do I. I wrapped the pancetta in colagen casing to slow down the drying. It took 5 months to finish.
Thats some good looking pancetta.
Very nice Pancetta, I am heading in this direction, on my list of next things to do. Thanks for sharing!
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.
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.
That's insanely uniform! Master level trusser.
Fine looking pancetta!
Great project with a beautiful result.
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)
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?
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.
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...