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Pancetta Mania! Out from the chamber - Pancetta Steccata and Pancetta Arrotolata

post #1 of 10
Thread Starter 

Pancetta Arrotolata and Pancetta Steccata cut into after four months on the dot!

 

The Arrotolata: only Sicilian sea salt, cure #2, and black pepper.

 

The Steccata: I believe I roughly spiced it the same way as Monti Nebrodi style (peperoncino, oregano, garlic, black pepper, fennel), but to be honest it tastes just like salt and black pepper (i'll see if I can find my notes from then...).

 

Both bellies from a Berk/Durok cross (not that it really matters - not like I knew any other factors like feed and environment than that going into this project). Both cured for twelve days as they were lighter bellies. Cut the belly to ensure a tight roll for the Arrotolata, then cased in a beef bung, then hung. Folded the belly over for the Steccata, and then then I sewed the whole belly shut. I then pressed the belly, and then hung it in the chamber for a month before taking it out of the heavy duty press and pressing it with the classic rods and hemp for the remainder of the drying time. Both were dried in the standard 55ºF/80-85%rH for the entirety of the drying period. The bottom piece is a half from the Steccata that I left whole, and the middle piece I cut the stitches out of. Well, the flavor is amazing, and it is hard to summarize just how delicious they are when only salt and pepper were used. Beauty in minimalism I guess! These are my first pancette to come from my set up at home, and ready to make more!

 

Pancetta Arrotolata

 

Fairly straight forward. Once the belly comes off cure simply roll it up tight, shove it in a beef bung, and tie it super tight!

 

 

 

 

 

 

 

 

Procedure for making Steccata (my way at least)

 

Belly out from cure.

Belly out from cure.

Pricking the skin to later facilitate drying.

Trimming, and squaring off the belly.

^Activa GS Slurry = didn't work, so don't bother...

Activa GS on the left (ratio 4:1 by weight). Spice mix on the right. 

Belly with Activa.

Belly with Activa and spice mix.

Sewn together (this took 45 minutes to do...insane.)

Sewn together (this took 45 minutes to do...insane.)

24 x 4 x 2 white wood base.

Red Oak on top of whitewood. (12 x 12 x 1)

Pancetta on top of red oak.

Another piece of red oak, same size, on top of the Pancetta.

2 more pieces of whitewood, same size, on top of the red oak.

2 more pieces of whitewood, same size, on top of the red oak.

Strap the Pancetta down tightly and snug.

Strap the Pancetta down tightly and snug.

Pancetta Steccata ready for the drying chamber.

post #2 of 10

All I can say is wow :drool:. Let me know if you need someone to taste test it.

post #3 of 10
Nice Work Evan, and welcome to SMF.
post #4 of 10
Evan..... beautiful..... I'm amazed at the LACK of case hardening on your products.... You must have stayed awake through all those classes..... LOL.....
post #5 of 10

Cool to see you here Evan...Looking forward to your knowledge here.

post #6 of 10
Wow, looks great.

I need to ask you some questions.
post #7 of 10
Thread Starter 
Quote:
Originally Posted by DaveOmak View Post

Evan..... beautiful..... I'm amazed at the LACK of case hardening on your products.... You must have stayed awake through all those classes..... LOL.....

 

No case hardening due to never letting the relative humidity in my chamber get below 80%. I used to get it all the time before I simply turned it up.

 

 

Quote:
Originally Posted by c farmer View Post

Wow, looks great.

I need to ask you some questions.

 

Ask away! Could've included them in your post, haha.

post #8 of 10
WOW!!! That's great looking product! Nice job!

POINTS!
post #9 of 10
Outstanding. I love just looking at them (I wouldn't mind tasting though). You haven't used casing on the stacatta , have you?
post #10 of 10

I bow to a master!

 

Disco

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