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Pancetta (UMAI)
From what my rookie mind can tell is it allows you cure meats without the need of a curing chamber. They let moisture out but keep bad stuff from getting to the meat and allows you cure in the fridge. -
Pancetta (UMAI)
I spent a little time looking around the UMAi website and all I can say is DAMN YOU!!!! DAMN YOU ALL!!!!! now I have another obsession!!! -
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Pancetta (UMAI)
looks great. Pancetta is on my next to do list. I'm going to keep watching this. -
Wooohoooo......I did it, I did it!
Well I will say Canadians are some of the nicest people on the planet but I'll keep my bacon here. -
Wooohoooo......I did it, I did it!
Ive already had requests if they could have some. I'm a dad so of course they can, I'll just make more. -
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Wooohoooo......I did it, I did it!
- rbacci
- Album
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Wooohoooo......I did it, I did it!
I fried up my second attempt at bacon this morning and it turned out great. The salt was perfect, it fried up crisp and not chewy. My family was over for breakfast and raved about it. They almost went through 2 lbs of it. -
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- rbacci
- Media item
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- Album: Wooohoooo......I did it, I did it!
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Smoked potatoes
OK, this is how crazy I'm getting about smoking. I ran out to pick up lunch for us at a local burger joint who has great hand cut fries. On my way to the car I passed my MES which has a load of pork bellies in it smoking. Then I started to think about the fries I was going to pick up, then BAM... -
Uh oh, help!
The salt should be good, I used the same amount as my first batch and it was perfect then. I did let them sit and air dry for 48 hrs this time, 24 the first time and I can see a big difference in the look and feel of the bellies. They are in the smoker now. We shall see how this batch turns out... -
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Uh oh, help!
The bellies are just over an inch thick and from what I have been reading 10 days is good. Besides 10 days fit into my schedule better, I travel a lot for work. -
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Uh oh, help!
They were in the brine for 10 days and I used 1 tbsp pink salt 1 cup sea salt 1/2 cup sugar 1/2 cup brown sugar 1 gal water. The bellies were cold and the water was too. I kept them in the garage and it has been really cold here, so cold for a couple of days that the water in the zip lock... -
Uh oh, help!
I just pulled my bellies out of the brine and they had a greasy feelings to them. I didn't notice this with my first batch. There was a slight sour odor like when meat has been sitting a little to long. It went away after I rinsed them off and dried them. Are they ok or am I going to get people... -
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another newb question
So today I processed 20 lbs of bellies, i have a nice amount in the brine. Now what so I do with the ends I cut off to square up the bacon? I have some nice chunks of pork, I was thinking I could smoke it and use it in pulled pork. Maybe sausage?
