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Pancetta

post #1 of 11
Thread Starter 

I guess this can go here.

 

 

Making room in the freezer (again)  :laugh1:


Not the best looking belly for pancetta but it will work, rubbed with black pepper, crushed juniper berries, bay leaves, nutmeg, garlic, thyme, kosher and cure #2. Added just a trickle of vermouth down the middle for some extra flavor.

 

Zip bagged for the 7 day cure, rinse, light coating of black pepper, tie, then UMAi.

 

 

 

post #2 of 11
Watching this one.
post #3 of 11

Interesting!

 

Al

post #4 of 11
I'll hang around for the finish.
post #5 of 11
Thread Starter 
Quote:
Originally Posted by dirtsailor2003 View Post

I'll hang around for the finish.


gunna be a few weeks

post #6 of 11

N, I'm in ! 110.gif

post #7 of 11
Thread Starter 

I ran out of the larger UMAi charcuterie bags so i had to improvise and make a bag from a UMAi brisket bag again. Its going to work.

 

post #8 of 11

I haven't tried pancetta yet, but you're making me want to!

post #9 of 11
Thread Starter 

Sliced the UMAi Pancetta this morning. I'm happy with it.

 

Vac sealing next.

 

post #10 of 11
Nice!
post #11 of 11
Thread Starter 

Really like the vp112 but it sure is a heavy bugger.

 

 

 

 

 

 

 

 

 

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