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  1. scooterjam

    Making Pancetta.....but having a hard time of something that should be easy...

    Thank you Dave! Wow....all that works makes my little 2 pound pancetta seem obsolete....haha!
  2. scooterjam

    Making Pancetta.....but having a hard time of something that should be easy...

    So, my son the Sous Chef, decided to pull out his old Le Cordon Bleu text book. Get this recipe: Pancetta can be prepared in a natural shape, known as stressa, or it may be rolled and tied before air-drying, referred to as arrotola. 5 Fresh pork bellies, skin on (10 lb / 4.54 kg each)...
  3. scooterjam

    Making Pancetta.....but having a hard time of something that should be easy...

    Actually this one, I am going to stick to Cure #1!   Thanks for the info ~ Man I love this place.  ~ Scooter
  4. scooterjam

    Making Pancetta.....but having a hard time of something that should be easy...

    Yes sir.   I am going to leave it in the fridge flat to cure for 10 days (flipping daily and keeping weight on it).   Then roll it up super tight, surround with cheesecloth tie it off and hang for 3 weeks or more in the reefer.   Thats the plan at least.   Thats why I'm going with such a small...
  5. scooterjam

    Making Pancetta.....but having a hard time of something that should be easy...

    Okay so I looked at this in the morning, with new eyes:                PORK BELLY=1025.10 gramsor2.26 pounds                  SALT2.75%28.20 gramsor2 T + 3/4 t    CURE #1 (SEMI DRY) / CURE #2 (DRY)0.25%2.56 gramsor1/2t    BROWN SUGAR / WHITE SUGAR1.75%18.81 gramsor1T + 3/4t    BLACK...
  6. scooterjam

    First smoked Sausage Bacon bomb....

    Thank you everyone!
  7. scooterjam

    Curing error.....Michael Ruhlman Book

    Yeah misquoted that one. 1 teaspoon per 5 pounds. Thank you!!
  8. scooterjam

    Making Pancetta.....but having a hard time of something that should be easy...

    This is crazy. My pork belly only weighs 2.26 pounds.   36oz or   1025 grams. Trying to make a cure for this....but the amounts (going by what I have learned here are very very low) 1025 x 2.75% = 28 grams....thats about 7 teaspoons of salt.....   + a heavy 1/2 teaspoon of pink salt + 4...
  9. scooterjam

    Curing error.....Michael Ruhlman Book

    Wait, good lord, I just found a whole bunch of conversations on this topic in this great forum....lol.    You know what, I shall just say..Thank you and nevermind!   Have a great day friends.
  10. scooterjam

    Curing error.....Michael Ruhlman Book

    Hey friends, I was just reading this, it can't be right: Basic Dry Cure from Charcuterie 1 pound/450 grams kosher salt (2 cups Morton's coarse kosher salt) 8 ounces/225 grams sugar (about 1 cup) 2 ounces/50 grams pink salt (10 teaspoons) 10 teaspoons?  My package of #1 Pink Instacure says 1...
  11. First smoked Sausage Bacon bomb....

    First smoked Sausage Bacon bomb....

  12. scooterjam

    First smoked Sausage Bacon bomb....

    Had a blast making this....my sausage mixture was a little loose, next time I might make it fresh, this was a 1 pound package I took from the freezer the night before.    Basically.  1 Pound Sausage.   Muenster/Chedder Cheese blend.   Green Peppers.   Green Onions cut about 4 inches long.  ...
  13. 08 Cheesy Smokey Bacon Goodness.JPG

    08 Cheesy Smokey Bacon Goodness.JPG

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  14. 06 BBQ sauce back in the smoker.JPG

    06 BBQ sauce back in the smoker.JPG

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  15. 07 Cut Image.JPG

    07 Cut Image.JPG

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  16. 05 Drained & Rest.JPG

    05 Drained & Rest.JPG

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  17. 04 Smoker 2.JPG

    04 Smoker 2.JPG

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  18. 03 Smoker 1.JPG

    03 Smoker 1.JPG

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  19. 02 Wrapped & String & Pan.JPG

    02 Wrapped & String & Pan.JPG

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  20. 01 Wrapped.JPG

    01 Wrapped.JPG

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