As of late, it'd seemed like more was going into the larder than coming out. Well, finally today this buckboard pancetta was ready for the block at 19.2% weight loss (close enough for me, we always fry it up anyway).
This one came off a store-bought pork shoulder and had a really nice, fully intact fat cap on it so of course it got made into a bacon of some sort!
Cure Mix
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Salt (3%)
Cure #1 (0.25%)
Spice Mix
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Brown Sugar (0.6%)
Black Pepper (0.5%)
Fennel (0.2%)
Garlic Powder (0.2%)
Red Pepper Flakes (0.1%)
Process
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Rubbed in ⅔ the cure mix, vacuum bagged and let sit in the fridge for 4 days flipping each morning, then added the remaining ⅓ cure mix and the freshly mortared spice mix, and allowed to cure for 6 more days. Then it was trussed up and into the drying chamber to lose some weight... it took just over 6 weeks at 54ºF and 77-80%RH to reach the 19.2% weight loss. Below is a pic of it fresh into the chamber after curing (the one on the left)...
Somewhere in the drying process - I don't recall exactly when - it did get a cold smoke after I had to deal with a fridge wide mold bloom initiated by some neighboring salamis; so not really a true pancetta. I mean, it was made from pork shoulder to start, so keeping to tradition was already out the window I suppose. Wiped it down with vinegar, then cold smoked it for 6 hours. This ended up keeping it 99% mold free for its remaining time in the drying chamber.
Sadly this one didn't end up perfectly pink/red throughout, c'est la vie. Cured up and dried up wonderfully otherwise.
I fried up two pieces, and to be honest, this one came out tasting saltier than previous pancettas I've made. Who knows?! I didn't wash it off all that well, as witnessed by the amount of seasoning still stuck to it going into the drying chamber - so I'll chalk it up to that I guess.
Anyway, there it all is, ready for the frying pan! Mmmmmm... The flavor this stuff develops over the drying process is just amazing and it's dead simple to make if you have a drying setup. If you've never tried it before, I highly suggest it. Thanks for reading!
This one came off a store-bought pork shoulder and had a really nice, fully intact fat cap on it so of course it got made into a bacon of some sort!
Cure Mix
------
Salt (3%)
Cure #1 (0.25%)
Spice Mix
------
Brown Sugar (0.6%)
Black Pepper (0.5%)
Fennel (0.2%)
Garlic Powder (0.2%)
Red Pepper Flakes (0.1%)
Process
------
Rubbed in ⅔ the cure mix, vacuum bagged and let sit in the fridge for 4 days flipping each morning, then added the remaining ⅓ cure mix and the freshly mortared spice mix, and allowed to cure for 6 more days. Then it was trussed up and into the drying chamber to lose some weight... it took just over 6 weeks at 54ºF and 77-80%RH to reach the 19.2% weight loss. Below is a pic of it fresh into the chamber after curing (the one on the left)...
Somewhere in the drying process - I don't recall exactly when - it did get a cold smoke after I had to deal with a fridge wide mold bloom initiated by some neighboring salamis; so not really a true pancetta. I mean, it was made from pork shoulder to start, so keeping to tradition was already out the window I suppose. Wiped it down with vinegar, then cold smoked it for 6 hours. This ended up keeping it 99% mold free for its remaining time in the drying chamber.
Sadly this one didn't end up perfectly pink/red throughout, c'est la vie. Cured up and dried up wonderfully otherwise.
I fried up two pieces, and to be honest, this one came out tasting saltier than previous pancettas I've made. Who knows?! I didn't wash it off all that well, as witnessed by the amount of seasoning still stuck to it going into the drying chamber - so I'll chalk it up to that I guess.
Anyway, there it all is, ready for the frying pan! Mmmmmm... The flavor this stuff develops over the drying process is just amazing and it's dead simple to make if you have a drying setup. If you've never tried it before, I highly suggest it. Thanks for reading!
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