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Curing expert opinion needed on first pancetta project
I am in less of a panic now after your explanation and sharing your pictures. I see that your bacon has between 2 to 3 colours. The reason why I used cure #2 is because most websites, videos, recipes suggested to do so if I want to cure and dry it for more than a month with the intention to... -
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Curing expert opinion needed on first pancetta project
Thanks everyone for your thoughts. I applied the curing mixture (salt + cure#2) first, equally all over the belly including sides and then the seasoning (that had the sugar too). I was worried that mixing the curing mixture and seasoning could create an imbalance during the application and that... -
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Curing expert opinion needed on first pancetta project
Hi everyone, I am starting my curing journey and pancetta is the first project I am working on as I heard it is easy start for noobs. I would like to get the experts' opinion as I am worried the curing is not doing well due to the colouring difference in the meat. Context: I have a piece of...
