Pancetta - Finished 11/19/24

[BrianGSDTexoma]

I was looking for a way to make a quick Pancetta to be used in dishes. Eric, SmokinEdge chimed in and have been working with him. Thanks Eric. It is getting close to be finished curing. Next step will be to apply spices and do a wine soak for couple days. I might have to go easy on the fennel? I never use to be a fan of it but I have started to come around to it now. Not sure how good I am going to be able to roll it. Thought about just leaving it flat but I will give it a try.

This is Eric's thread I am following:

What to do with a thin belly

I went freezer diving for pork loin and found this thin belly rolled up, I remember now that it was a skin on full belly I bought and skinned to make fried pork rinds, the thicker part went for bacon but this 2Kg piece (3/4 to 1/2” thick) I rolled and froze not sure what to do with it about 4-5...

www.smokingmeatforums.com

 

[jcam222]

In for the finish

 

[Brokenhandle]

Me too!

Ryan

 

[SmokinEdge]

You don’t have to roll it Brian, but it helps hold the seasoning to the meat. Left flat it’s pretty easy to knock off the seasoning and spices. If you do roll it make sure to let it warm up first, straight out of the fridge it can be kinda stiff.

 

[BrianGSDTexoma]

You don’t have to roll it Brian, but it helps hold the seasoning to the meat. Left flat it’s pretty easy to knock off the seasoning and spices. If you do roll it make sure to let it warm up first, straight out of the fridge it can be kinda stiff.

I going to try to roll it. I was going to use a Cabernet Sauvignon or do you think I should get a bottle of Merlot? I normally get my wines at Trader Joe's. Surprising how good of wine you get there for $6 but I only get down there every couple months. I can get a decent Merlot locally though.

 

[SmokinEdge]

I’d go with what you have on hand, Cabernet Sauvignon and Merlot are pretty close and especially when cooking. I usually keep Merlot on hand in the kitchen but nothing wrong with Cab.

 

[BrianGSDTexoma]

Man its been a week. Took over 4 hours to change a kitchen faucet. Man that kicked my butt. I still hurting. For some stupid reason I set the bottle of wine on the fridge I using for pancetta. 2 am I go in fridge to get some water and bottle falls and breaks right at my feet. By some miricle I dont get cut! Boy that was fun to clean up! The wine seemed to come out of the carpet. I still saying my blessings. Our burn bans finally lifted and getting ready to head to river for fisrt fire of the year and made up some bloody mary's. Time for some therapy!

 

[BrianGSDTexoma]

So tomorrow going to call it cured. Give it a good rinse and let temp come up a bit. Since I broke my bottle of cab I will go get bottle of Merot tomorrow. Adli suppose to have a decent one, California Heritage. These are spices planning on using. Does that sound about right for 2 kg belly?

8 g ground fennel seed
6 g red Chile flake
8 g medium grind black pepper
8 g coriander powder
8 g garlic powder

Will get spices on and roll it up than into the wine for couple days. I am just loving that chamber vacuum sealer for this stuff!

 

[SmokinEdge]

So tomorrow going to call it cured. Give it a good rinse and let temp come up a bit. Since I broke my bottle of cab I will go get bottle of Merot tomorrow. Adli suppose to have a decent one, California Heritage. These are spices planning on using. Does that sound about right for 2 kg belly?

8 g ground fennel seed
6 g red Chile flake
8 g medium grind black pepper
8 g coriander powder
8 g garlic powder

Will get spices on and roll it up than into the wine for couple days. I am just loving that chamber vacuum sealer for this stuff!

I personally wouldn’t mind that spice profile, but for a first run you might dial it back to 6g on everything for 2Kg of belly.
That would be 3g/Kg of spice.

 

[BrianGSDTexoma]

Well managed to get to the next step. Let sit in wine for 2 days. Than let dry in fridge a couple days.
Been a busy morning. Was going to do the Texas Hot Links today but not going to happen. I will do in the morning.

 

[SmokinEdge]

Nice work Brian. You will soon be rewarded.

 

[BrianGSDTexoma]

Another step forward. Wow if you could only smell this! Into the fridge to dry for a couple days than smoke.

 

[BrianGSDTexoma]

Well Pancetta is finished. Smoked it on low in the RT. What a flavor bomb! Now need to figure out how to portion it up to freeze? Time to make some Carbonara. Thanks for your help Eric.

 

[jaxgatorz]

Outstanding !!

 

[chopsaw]

Came out nice Brian .

 

[SmokinEdge]

Nice work indeed Brian. You will enjoy that.

 

[mr_whipple]

Awesome! I've only done the Tesa. Haven't been willing to do the rolled version. That looks like it really turned out!!

 

[texomakid]

OMG!

 

[DRKsmoking]

Fantastic Brian.
That looks great, and I can imagine the flavour.

David

 

[BrianGSDTexoma]

Outstanding !!

Thanks Mike

Came out nice Brian .

Thanks Rich

Nice work indeed Brian. You will enjoy that.

Thanks Eric. That wine really gives it a nice flavor. Would 6 oz portions be about right to freeze?

Awesome! I've only done the Tesa. Haven't been willing to do the rolled version. That looks like it really turned out!!

Thanks I wasn't going to roll but marinading in wine it helped to keep spices on.

OMG!

Thanks Randy

Fantastic Brian.
That looks great, and I can imagine the flavour.

David

Thanks David.