Next iteration of the pancetta tesa project. After the first failure, and then a lack of sugar in my formulation in round two, this turned out great. I used the guanciale flavor scheme from the 2 guys and a cooler recipe. A few things learned and when I do this again it will be even better.
Out of the vac seal... smells delicious as it is.
Apparently I didn't take any pics before tossing it in the chamber. Unlike the naked versions, I wrapped this in a collagen sheet and trussed it up a bit. Here we are at 31% weight loss.
A touch of green mold under the collagen sheet. Smelled ok to me so I gave the whole piece a vigorous washing with white wine vinegar. Someone drank all the cheap white wine.
Cleaned up nicely and tasted incredible. Here are a few cut shots. Man does this taste good. I wish it was a little more on the fatty side, but I'm as happy as I could be with this. Bringing the sugar percentage up made a huge difference over the last batch. Next week I'll incorporate this into some pasta.
Tossed the pieces in paper lunch bags after the vinegar bath and put in the fridge overnight to make sure I killed any mold left over before vac sealing this morning before work. So... the collagen sheet made a difference in the even drying, but I think it didn't stuck well when the piece shrank allowing for that green mold. Next time I do this I'll shoot for a piece of belly with a little more fat, and will probably do it without the collagen sheet. We'll make that decision when we get there. Next pancetta I'm going to do is a small arrotolata with the duroc belly, but the guanciale is also on the radar now that I can source the jowls..
Thanks for looking and enjoy the day!
Out of the vac seal... smells delicious as it is.
Apparently I didn't take any pics before tossing it in the chamber. Unlike the naked versions, I wrapped this in a collagen sheet and trussed it up a bit. Here we are at 31% weight loss.
A touch of green mold under the collagen sheet. Smelled ok to me so I gave the whole piece a vigorous washing with white wine vinegar. Someone drank all the cheap white wine.
Cleaned up nicely and tasted incredible. Here are a few cut shots. Man does this taste good. I wish it was a little more on the fatty side, but I'm as happy as I could be with this. Bringing the sugar percentage up made a huge difference over the last batch. Next week I'll incorporate this into some pasta.
Tossed the pieces in paper lunch bags after the vinegar bath and put in the fridge overnight to make sure I killed any mold left over before vac sealing this morning before work. So... the collagen sheet made a difference in the even drying, but I think it didn't stuck well when the piece shrank allowing for that green mold. Next time I do this I'll shoot for a piece of belly with a little more fat, and will probably do it without the collagen sheet. We'll make that decision when we get there. Next pancetta I'm going to do is a small arrotolata with the duroc belly, but the guanciale is also on the radar now that I can source the jowls..
Thanks for looking and enjoy the day!
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