I noticed you target for 40% weight loss. Since this is a fatty cut, not a meaty one like eye of round or loin, the meat component will dry more than it would in the lean cuts since the fat component has little water to lose.
I noticed you target for 40% weight loss. Since this is a fatty cut, not a meaty one like eye of round or loin, the meat component will dry more than it would in the lean cuts since the fat component has little water to lose.
I do too...just reluctant to cook a cut of meat i spent so time on curing/drying.
Then let it ride.The last one I did was at 35% and so good. I thought I'd take it a bit further.
Many pancetta recipes (len poli's for example) are actually for a bacon-like product (dryer), not for eating "raw".The ironic thing is that I just started eating pancetta without cooking it!
Many pancetta recipes (len poli's for example) are actually for a bacon-like product (dryer), not for eating "raw".
That looks great! I'm going to need a slicer...
You will be happy with the final product. UMAi works great.
I sealed my pancetta and bresola. Both cure 2 eating with cheese and crackers.
I have mine set in a cast already Thanks LOL
Fixed the recipe photo. it's not longer sideways so your necks wont be hurting! you wont need glasses either to read it! Its BIG!
I rolled mine, just because it looked nice, but when I do another one I'll just do it flat. Less trouble, same taste.
I've nibbled on it as is, but it's best cooked. I also like it as a pizza topping [emoji]128578[/emoji]
I'm lucky that Costco always has whole ones cheap.
Looking forward to your end result, DS.
Dan
HOW FANCY DO YOU HAVE TO BE TO BE A GUEST. :laugh1:
Looks great I just need more time to try some of the things you all are always doing.
Warren
Budweiser don't go around here...
How about home brew? I have a session IPA, a petite saison, a chocolate/vanilla stout, an oud bruin, a rye pale ale, and a Flanders red ale. Any of those fancy enough?