UMAi Pancetta Today

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
Got a 3lb 6oz belly skinned and ready for some mix.


My list of items. I only measure the cure and salt, everything else i just eye.






Applying the rub. Sorry forgot to take pic.

All vac sealed and in fridge for 7 days. Rinse and then roll. Into a UMAi charcuterie bag.

 
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I've subscribed.. I'm watching this one as I'm incredibly interested in getting into curing meats. Do any of you know if you can cure in a freezer? I'm getting a stand-up freezer to put in my garage this weekend, and plan to put all of my meats in it (sausage, pre-ground meat, etc).
 
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