Pancetta done yet?

[indaswamp]

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]

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]

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?

 

[indaswamp]

Good review:
https://www.meatsandsausages.com/sausage-making/drying