Pancetta and bacon time

myownidaho

Master of the Pit

Original poster

SMF Premier Member

Nov 27, 2016

1,901

680

Southwest Idaho

• Jun 4, 2017

• #1

I'm out of both so I picked up two very nice half bellies from Cash and Carry.

IMG_2849.JPG

• myownidaho
• Jun 4, 2017

IMG_2850.JPG

• myownidaho
• Jun 4, 2017

Belly #1 is on it's way to pancetta. I'm using Marianski's recipe for this one.

IMG_2843.JPG

• myownidaho
• Jun 4, 2017

IMG_2847.JPG

• myownidaho
• Jun 4, 2017

IMG_2851.JPG

• myownidaho
• Jun 4, 2017

Belly #2 is in for cold smoked bacon. I added 1tbsp of black pepper, 2 tsp of granulated garlic and two crushed Bay leaves to the diggingdogs.com calculator. I also used brown sugar instead of white sugar.

IMG_2845.JPG

• myownidaho
• Jun 4, 2017

IMG_2846.JPG

• myownidaho
• Jun 4, 2017

IMG_2852.JPG

• myownidaho
• Jun 4, 2017

Two weeks in the fridge then the pancetta will go into an UMAi bag and the bacon will be prepped for smoking.

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,301

6,016

Central Pa

• Jun 4, 2017

• #2

In for the ride

 

b-one

Legendary Pitmaster

OTBS Member

Aug 31, 2014

8,954

1,562

Michigan

• Jun 4, 2017

• #3

Looks like a good time!

 

myownidaho

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Nov 27, 2016

1,901

680

Southwest Idaho

• Jun 17, 2017

• #4

Day 14. Pancetta rinsed, dried, rubbed with a little more BP and into the UMAI. The little piece I sliced off tasted great.

IMG_2880.JPG

• myownidaho
• Jun 17, 2017

IMG_2881.JPG

• myownidaho
• Jun 17, 2017

IMG_2882.JPG

• myownidaho
• Jun 17, 2017

IMG_2883.JPG

• myownidaho
• Jun 17, 2017

Rinsed and dried the bacon, onto a rack in the fridge until Wednesday. The fry test was just incredible. I'm going to smoke with apple instead of hickory to allow more bacon flavor to shine through.

IMG_2886.JPG

• myownidaho
• Jun 17, 2017

 

Last edited: Jun 17, 2017

dirtsailor2003

Epic Pitmaster

OTBS Member

Oct 4, 2012

21,947

4,224

Bend Oregon

• Jun 17, 2017

• #5

Looks tasty!

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,301

6,016

Central Pa

• Jun 17, 2017

• #6

Yup, lookin good.

 

myownidaho

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Nov 27, 2016

1,901

680

Southwest Idaho

• Jun 17, 2017

• #7

Thanks, guys! I think vacuum sealing, and going a full two weeks makes a noticeable difference. The last time around I used ziplock bags and only went ten days. Great product but this is better.

 

pc farmer

Epic Pitmaster

Staff member

Administrator

OTBS Member

★ Lifetime Premier ★

Feb 17, 2013

16,301

6,016

Central Pa

• Jun 17, 2017

• #8

Vac sealing is for sure better.   I need to start doing that also.

 

myownidaho

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Nov 27, 2016

1,901

680

Southwest Idaho

• Jun 21, 2017

• #9

Five days drying on a rack in the fridge.

IMG_2934.JPG

• myownidaho
• Jun 21, 2017

Cold smoked for two hours. Temps ranged from 83-115. Bagged and back in the fridge for another four days.

IMG_2935.JPG

• myownidaho
• Jun 21, 2017

IMG_2936.JPG

• myownidaho
• Jun 21, 2017

 

ab canuck

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Nov 20, 2016

3,033

594

Alberta Canada

• Jun 21, 2017

• #10

Going to be goooood.....

 

myownidaho

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Nov 27, 2016

1,901

680

Southwest Idaho

• Jun 24, 2017

• #11

Four days after smoking.

IMG_2940.JPG

• myownidaho
• Jun 24, 2017

IMG_2942.JPG

• myownidaho
• Jun 24, 2017

IMG_2943.JPG

• myownidaho
• Jun 24, 2017

IMG_2941.JPG

• myownidaho
• Jun 24, 2017

I'm 50/50 on cold smoking versus hot smoking. Cold smoking produces more subtle flavors and a finer texture when cooked. If you've been able to try fried potatoes cooked in butter versus fried potatoes cooked in goose or duck fat, you know what I mean.

Hot smoking producers bolder smoke flavors and it's fully cooked(I also hot smoked with hickory, instead of apple). It does have a more chewy texture though. Even with partial freezing, hot smoked is easier to work with.

When it's time to produce another batch, I am going to go with cold smoking. I think some minor tweaks will fix a couple of things. In the meantime, I have a pile of bacon to help me contemplate the differences. [emoji]129300[/emoji]

 

• 

Reactions: tropics and Bearcarver

ab canuck

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Nov 20, 2016

3,033

594

Alberta Canada

• Jun 25, 2017

• #12

Looks good MyOwn. I am looking forward to getting my smokehouse built so we can do this as well as other stuff. Good job..

 

Bearcarver

Gone but not forgotten RIP

OTBS Member

Group Lead

Sep 12, 2009

45,279

18,182

Macungie, PA

• Jun 25, 2017

• #13

Looks Great !!

---

Nice Job Idaho !!

Bear

 

myownidaho

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Nov 27, 2016

1,901

680

Southwest Idaho

• Jun 25, 2017

• #14

Thanks, guys!

 

myownidaho

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Nov 27, 2016

1,901

680

Southwest Idaho

• Jul 15, 2017

• #15

Four weeks in. There's only been a 12.6% weight loss but it's starting to firm up nicely. I think I'll let it go another week.

IMG_2997.JPG

• myownidaho
• Jul 15, 2017

 

tropics

Epic Pitmaster

OTBS Member

★ Lifetime Premier ★

Jun 25, 2014

14,735

6,480

Attleboro,Ma

• Jul 15, 2017

• #16

Don't know how I missed this but thanks for the reminder I have a piece to cure now. LOL Points 

Richie

 

ab canuck

Master of the Pit

OTBS Member

★ Lifetime Premier ★

Nov 20, 2016

3,033

594

Alberta Canada

• Jul 15, 2017

• #17

Mmmm Mmmmm it's going to be done soon......

 

myownidaho

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Nov 27, 2016

1,901

680

Southwest Idaho

• Aug 11, 2017

• #18

Here's a question for y'all. I'm at eight weeks on the pancetta but only have an 18% weight loss. It looks good, it's pretty firm but on the UMAi recipe, they talk about a 25-35% weight loss in 6-8 weeks. I'm seriously considering pulling it out tomorrow but I was wondering if any of you smarter folk might have some input.

 

daveomak

SMF Hall of Fame Pitmaster

OTBS Member

★ Lifetime Premier ★

Nov 12, 2010

27,123

4,979

Omak,Washington,U.S.A.

• Aug 11, 2017

• #19

What type of fridge is the meat in ??   Is it in a "dorm" type fried or "real" fridge....

 

myownidaho

Master of the Pit

Original poster

SMF Premier Member

Thread starter

Nov 27, 2016

1,901

680

Southwest Idaho

• Aug 11, 2017

• #20

DaveOmak said:

What type of fridge is the meat in ??   Is it in a "dorm" type fried or "real" fridge....

Click to expand...

Full sized refer. It went from our LG to a new Samsung. The bag has completely pulled away at this point and it looks pretty good.

IMG_3038.JPG

• myownidaho
• Aug 11, 2017