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Pancetta

smokeymose

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That does look really nice! How is it made? Don't be a tease...
 

SmokinAl

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Looks delicious!

Al
 

jnyswlhngmeat

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It's Berkshire pork belly, cured, vac packed, for 10 days. Then coat the inside of the belly with coarse black pepper, roll it, tie it and hung for around 6 weeks. I don't have an ideal environment to hang/ dry consistently. So it's pretty much going by feel instead of weight loss. I don't have my recipe book In front of me for exact measurements but ingredients for cure:
Kosher salt
#1
Juniper berries
Rosemary
Thyme
Sugar
Chili flake
Whole tellicherry peppercorns
 

SFLsmkr1

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Thats some good looking pancetta.
 

redheelerdog

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Very nice Pancetta, I am heading in this direction, on my list of next things to do. Thanks for sharing!
 

smokeymose

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That long dry-curing thing is a bit over my head right now, but it's one of those things I've wanted to try.
One of these days maybe.
 

disco

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Great project with a beautiful result.

Disco
 

mike w

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Since cure #1 is used, would this have to be hung in a fridge for the 6 week period? The reason I ask is because I'd like to make pancetta and I thought it would have to be cure #2 for a longer period?

(I'm still learning about cure #1 and have only read up on cure #2 so far)
 

atomicsmoke

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Originally pancetta was meant to hang to dry for a long time. To be enjoyed as cold cut (not cooked). To make it compliant with SMF rules you will need to use cure#2 for that. However there are a lot of recipes out there for pancetta cured with cure#1, dried a little, but not too much and used in dishes (cooked). Pretty much a drier unsmoked bacon. How do you plan to enjoy it?
 

mike w

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Thank you for the explanation. I'd love to have it as a cold cut, thinly sliced. So i will wait until I can use cure #2. One day I'll learn how to do that.

If I use cure #1 I would cook the pancetta in pasta carbonara for example.

Originally pancetta was meant to hang to dry for a long time. To be enjoyed as cold cut (not cooked). To make it compliant with SMF rules you will need to use cure#2 for that. However there are a lot of recipes out there for pancetta cured with cure#1, dried a little, but not too much and used in dishes (cooked). Pretty much a drier unsmoked bacon. How do you plan to enjoy it?
 

daveomak

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Since cure #1 is used, would this have to be hung in a fridge for the 6 week period? The reason I ask is because I'd like to make pancetta and I thought it would have to be cure #2 for a longer period?

(I'm still learning about cure #1 and have only read up on cure #2 so far)
You can use cure #2...   Use the same amount of cure #2 that you would use if using  cure #1....   Put the meat in the refer for a couple weeks while the cure #1 does it's thing, then hang in a 50 ish degrees area with about 75-80 % humidity and a very gentle breeze while it furthers drying...

Below is a pancetta thread by Evan Brady...

http://www.smokingmeatforums.com/t/...steccata-and-pancetta-arrotolata#post_1354756
 

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