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Panchetta advice needed

post #1 of 6
Thread Starter 

So I have a hankering for some Carbonara, but I'm not paying 7 bucks for 3ozs of injected crap!

 

Anyway, after a few Yuengling Lagers, I decided it would be a good idea to order some bellies from a local butcher, but they only sell them by the case...

 

I really need a quality recipe for panchetta, because I'm going to be making 20 lbs or so, and 30+ lbs of bacon, (unless Bearcarver sees my PM and wants to take a couple off my hands).

 

 

I've got a few, but I want to come to where the real experts are for advice.

 

thanks.

post #2 of 6

This is a good Recipe. If you do not have a Curing Chamber, I highly suggest 1: Don't Roll it. and 2: Get going before it gets too warm in PA. It is less likely to get rancid under these conditions. Good Luck...JJ

 

http://leitesculinaria.com/7054/recipes-homemade-pancetta.html


Edited by Chef JimmyJ - 4/30/12 at 7:53pm
post #3 of 6

I have several recipes here( but I have not made it )including one that has won 8 first prizes at the Springvale Salami championship! Cappocollo almost identical thing. 

I figure ChefJJ has a pretty good read on the climate aspect. 

Let me know if you want them. MICK

post #4 of 6
Quote:
Originally Posted by Chef JimmyJ View Post

This is a good Recipe. If you do not have a Curing Chamber, I highly suggest 1: Don't Roll it. and 2: Get going before it gets too warm in PA. It is less likely to get rancid under these conditions. Good Luck...JJ

 

http://leitesculinaria.com/7054/recipes-homemade-pancetta.html

ChefJJ sent me a PM. I will stick a few of the old school Italian recipes in here so everybody can see them. Give me a day or so.

post #5 of 6
Thread Starter 

Thanks.

 

I don't have a curing chamber... yet.

As soon as I have room for another full size fridge, that's my next project.

post #6 of 6

If you're looking for individual fresh pork bellies, check any oriental markets in your area.  They use it a lot in their dishes.

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