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Scooter's First Pancetta Summer 2015

post #1 of 3
Thread Starter 


About 2.5 pound piece of Pork Belly



Removed the skin



Seasoned both sides and sealed in a zip lock bag for about 10 days




Keeping weight on it in the fridge, flipped once a day



Out of the bag and ready to drain and wash.



Liquid reserved



Re-seasoned (without cure this time....) only a mix of star anise, peppercorns, coriander & fennel


Ready to roll up tightly.



All in its little cocoon for the next 5 weeks




Architecturally sound hanging device...haha, actually I ended up hanging it on its side, small bowl of Kosher salt under it in the fridge, not sure if this did anything to it at all.



5 Weeks later, this is the end result.   All in all this was a simple project, the waiting was the hardest part.



Flavor is awesome, only sliced a few pieces to take to work for some friends, family all coming this weekend to taste it.



My recipe was posted in another part of this same forum.   Great times and great fun!!


Next project is a second attempt at bacon.  Curing in the fridge as we speak.   Should be ready for smoking this weekend.

post #2 of 3
Oh, I envy you that can get pork bellies.... At this point, I'd pay $10/lb!!!!
post #3 of 3
Thread Starter 

Phil I see you are from Illinois.  Just do a search on line, I found a place here in Las Vegas  'The Butcher Block'.  Pretty reasonable  3.99 a pound....Pork back fat (for sausage making) 2.99 a pound.    They do have much more expensive cuts as well.   Just do a search, you might be surprised   :-)    Good luck.

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