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@lazza32
Hey! You are totally fine with no nitrate! I say this ONLY because Pancetta is a whole muscle, and the center is sterile. You see, if this were a ground product I would like the added safety over the drying time. That would require nitrate, so that over the drying period it could...
This is great to hear! I know I am not crazy here when I say there is something very unique about the Calabrian pepper. I spend so much money getting these peppers in, and it is good to see some validation that they are something unique.
@DaveOmak Thanks for the kind words! I agree with you.
@deuxcv
Yes, best food from the poorest ingredients, but we are not in Italy where the peperoncino is plentiful and inexpensive. For us in the US this product is a luxury. It is packaged and imported on which there is importation tax...
My Porchetta di Testa. Should specify this is not traditional by any means, but my own interpretation. Boned out the pig head in one piece, and brined it in predominantly flavored warming spice brine for 24 hrs, then braised the ears and tongue overnight en sous vide @ 180ºF|10hrs. I place the...
Prosciutto d'Agnello is done! Pulled it tonight after about 70 days of aging, losing about 33% its green weight. Lamb from Heather Ridge Farms in the Hudson Valley, NY. Boned out diligently as to not allow too much gaps in the center after drying. The leg was still on the smaller side boned out...
No case hardening due to never letting the relative humidity in my chamber get below 80%. I used to get it all the time before I simply turned it up.
Ask away! Could've included them in your post, haha.
Pancetta Arrotolata and Pancetta Steccata cut into after four months on the dot!
The Arrotolata: only Sicilian sea salt, cure #2, and black pepper.
The Steccata: I believe I roughly spiced it the same way as Monti Nebrodi style (peperoncino, oregano, garlic, black pepper, fennel), but to be...
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