• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pancetta done yet?

indaswamp

Legendary Pitmaster
OTBS Member
9,521
6,362
Joined Apr 27, 2017
you think there was enough sugar left on the surface even after i gave it a rinse? should i go lower or no sugar next time?
So, I went to the source, the DOP regulations for Pancetta Piacentina:

https://www.salumitipicipiacentini....ipo_padre=0&nav=1&css=generico_dop.css&menu=1

Sugar is a part of the DOP regulations. For souring in the center to occur, Aw in the center needs to remain fairly high for an extended period of time. Ineffective drying was likely the cause. Case hardening is much more a problem with whole cuts than it is for salami. What was your drying schedule? What kind of a chamber are you using? What was the RH% and air flow?
 

Ty520

Smoke Blower
Thread starter
88
110
Joined Feb 25, 2021
I use a converted wine fridge with ultrasonic humidifier, set to 50*F/75% RH.

I could see that there was some separation in the center once i cut into it.
 

indaswamp

Legendary Pitmaster
OTBS Member
9,521
6,362
Joined Apr 27, 2017
I use a converted wine fridge with ultrasonic humidifier, set to 50*F/75% RH.

I could see that there was some separation in the center once i cut into it.
Did you calibrate your controller?
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.