so I did my first batch of lamb pancetta and it was way salty. my cure/sugar/salt mix was the same as I use for bbb and hams and they always turn out good. could it be that because my lamb belly was only 3/4" thick that it picked up too much? I had it on cure only 2 days because it was so thin, pork is more like a week or so as its thicker. any ideas on what to do for my next batch? im gonna have 8 more bellys to play with so I do have enough to experiment with.
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sorry, 1/4 cup salt, 1/4 cup brn sugar, 1 tsp cure #1, bay leaf, juniper berries, rosemary, garlic,pepper corn. into a ziplock for 2 days. washed with red wine and cover with honey,rosemary,garlic and pepper again. rolled- put into a umai dry bag for 1 week to set the roll. thin sliced and fried like bacon.it is spot on, just really really salty. I can use the batch I have in stuff like fried taters or as flavoring in pasta in moderation but nobody is gonna want to eat it straight like it should be eaten
this was the first time I have ever tried to do a mutton cure of anything. weight loss is really nominal because my aim was to develop a flavor profile and cure rate before I start to age/dry them. I measured the thickness of the ones I just did and they were 1/4" to 3/4". so im guessing that the time spent on the cure itself could probably be more in the 12-24 hrs range. maybe? the next batch I do I will fry test every 12 hrs till im happy with the salt leve,l then herb roll and age. .may even cold smoke a few just cause. will throw some pics in when im done cause they do look pretty. now if I can only get them to taste like they look!
here is a dumb question. would I be better off using tender quick given its a fast cure and my belly is so thin? can you age with TQ or will I have to freeze it fresh? the next belly I do will come off of a 1 year old hair sheep so im guessing it will be slightly thicker? if she is tough I will cube and can all of her. done it before and it tastes a lot like venison
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For the rolled bacon, may I suggest weighing the salt so you are adding about 2- 2.5% salt, proper amount of cure #1 etc.... Then do what ever you are going to do with it... Personally I like 2% salt... 1.0-1.2 grams cure #1 per pound for a dry brined bacon...
thanks dave I will take you up on cure #2 and 2% salt. as for curing chamber? the old timer sold his farm in ky and moved to northern Michigan with me so my smoke house and curing chamber got left behind to a darn nice doctor who bought the spread. I will have to figure something out or find someone.