In Honor of Eric - Pancetta

[Gonna Smoke]

Before his sudden passing, Eric and I had been in discussion about making pancetta, something I had never done. This thread is what really got me interested...

Panchetta-esque Bacon

I’ve posted this before, but it’s worth posting again just because it’s so dang delicious and easy for any bacon maker to do. This is a cured belly in my regular cure mix, 1.5% salt .25% cure #1 .75% sugar. Dry rub, bag and cure this time just 5 days. Then we start the magic. Take the 5 day...

www.smokingmeatforums.com

I bought a whole belly and cut it in half with half destined for bacon and the other half for panchetta...

Both halves seasoned as I would for bacon and into bags in the fridge...

After 5 days, the pancetta was patted dry and back into the bag with some Merlot for an overnight soak...

Removed and patted dry...

Coarsely cracked some fennel and red pepper flakes...

Seasoned the meat side with this, some white pepper, and some garlic powder...

Rolled as tight as possible and tied...

More of the same seasoning on the outside...

Wrapped in collagen sheets and back in the fridge for a couple more weeks...

I'll be back in a couple of weeks to update. I hope I do justice to Eric's recipe and technique...

 

[kilo charlie]

Watching for the results! Looks amazing so far!

 

[Brokenhandle]

Watching as well! Great job of passing it on!

Ryan

 

[Jim_C]

This will be interesting to watch. I am the "old-school" cheese cloth and hang in a cool place for two weeks. I also have not tried marinating in wine before hanging. I'm looking forward to seeing the results.

 

[indaswamp]

I'm in-great tribute!

 

[Gonna Smoke]

This will be interesting to watch. I am the "old-school" cheese cloth and hang in a cool place for two weeks. I also have not tried marinating in wine before hanging. I'm looking forward to seeing the results.

I have read every thread on here that I could find then reached out to Eric back in May. He coached me along, but I didn't commit until after his passing, unfortunately. This is his recipe and technique that has been slightly tweaked over the years. In some way I think his thread I posted above was his way of nudging me to do this...

 

[sandyut]

Im in for the ride

 

[JLinza]

Very cool, im definitely in...

 

[Rafter H BBQ]

Nice tribute cook in honor of Eric. Very cool Charles and I am definitely in for the finish!

 

[BrianGSDTexoma]

That's good stuff. Still have a few in freezer. I getting ready to make one of his Hatch Chile dishes.

 

[radioguy]

Oh I gotta see this! Skin on?

RG

 

[mneeley490]

Looking forward to seeing the end result. I've waffled on trying to make a pancetta myself. I'm assuming this could be made in an Umai bag. That's more my speed.

 

[indaswamp]

I'm assuming this could be made in an Umai bag.

Yes. But being a thick piece, as long as it has quite a bit of fat on the outside to slow drying, it should do fine.

 

[Gonna Smoke]

Skin on?

No, skinless...

 

[Gonna Smoke]

I'm assuming this could be made in an Umai bag.

Yes, but Eric had been using the collagen sheets recently. I was going the umai way, but he said the sheets worked just as well, were cheaper, and a lot easier to use. The collagen are also another first for me. I'm looking for a 20%-25% weight loss...