Pancetta

DaveOmak said:

You can use cure #2...   Use the same amount of cure #2 that you would use if using  cure #1....   Put the meat in the refer for a couple weeks while the cure #1 does it's thing, then hang in a 50 ish degrees area with about 75-80 % humidity and a very gentle breeze while it furthers drying...

Below is a pancetta thread by Evan Brady...

http://www.smokingmeatforums.com/t/...steccata-and-pancetta-arrotolata#post_1354756

Click to expand...

Mike W said:

Thanks Dave, I will read that. I thought I would have to build a curing chamber to do anything with cure #2 in order to control humidity and higher temps so I have just been reading and trying to learn so far. much obliged.

Click to expand...

Mike W said:

I apologize to jnyswlhngmeat for hijacking your thread. Your pancetta and prosciutto pics are inspiring!

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DaveOmak said:

 
I wish I could find the thread...  A member awhile back, said the controller below worked very well in the chamber he/she built..  makes some great grub...  If this is your controller, let us know how it's still doing..  


Here's a cool mister....


Here's a step by step from fuzzy....

http://www.smokingmeatforums.com/t/...-curing-chamber-massive-amounts-of-build-view

Click to expand...

DaveOmak said:

I wish I could find the thread...  A member awhile back, said the controller below worked very well in the chamber he/she built..  makes some great grub...  If this is your controller, let us know how it's still doing..  

https://www.amazon.com/dp/B0019IHK9Q/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=37309901GJVQE&coliid=I2VCRTR1SPIPRU

Here's a cool mister....

https://www.amazon.com/dp/B00PAK21WU/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=37309901GJVQE&coliid=I1N84RTAO43M8Y&psc=1


Here's a step by step from fuzzy....

http://www.smokingmeatforums.com/t/...-curing-chamber-massive-amounts-of-build-view

Click to expand...