- 461 Posts. Joined 9/2016
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Pancetta Arrotolata - Page 2
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I Umai bagged them together back in October so I could get my curing chamber going (put them in my other fridge), plan is to dial the chamber in this week.
I did a weigh today and loss calc below. Inside the bag there is some nice white mold spots.
Once I get the chamber going good I think the drying of the Pancetta will accelerate (out of the Umai bag).
Pancetta Update 12/29/16:
I finally got the dry cure fridge dialed in and it is working great.
I had the Pancettas that I started back in October in my other fridge together in an Umai bag so I could get this fridge going with temperature and RH control.
Yesterday big boy and little man made the move to the curing fridge. When they were together I could not accurately weigh them separately so this also gave me a chance to do that.
Big boy has lost 10.17% and little man has lost 14.39%.
I am thinking in the cure chamber at ~55F, and ~75%RH they will loose weight more rapidly, we will see.
The pancetta brothers are about to get some friendly neighbors in the form of Coppa 1 & 2, they will be joining in the next few days.
You mention a 20% target weight loss at the beginning. Your graph however shows something around 30% as target. I'm on my phone ...can't read what it says above the target line, but I just want to remind to aim for less than 30 since this is a belly - fat doesn't lose much weight.
Can't go past that trussing job. Can I send you my next belly for trussing?