Panchetta-esque Bacon

[SmokinEdge]

I’ve posted this before, but it’s worth posting again just because it’s so dang delicious and easy for any bacon maker to do.

This is a cured belly in my regular cure mix,
1.5% salt
.25% cure #1
.75% sugar.
Dry rub, bag and cure this time just 5 days. Then we start the magic.

Take the 5 day belly out and just pat dry. Then rub the meat side with red wine (I’m using Merlot here) then season with garlic powder, fresh cracked fennel, dried basil and red Chile flake.

Then roll it tight and tie. Put it back into the empty bag and add red wine for a soak.

Flip the bag 2x a day for 2 days. Then we will remove the bacon and continue. See you then.

 

[617Smoker]

Looking forward to this!

 

[JIMSMOKES]

I'm in

 

[JLinza]

Heck yeah, im in...

 

[Brokenhandle]

Is it done yet?
I'm in!

Ryan

 

[jcam222]

In for the ride

 

[SmokinEdge]

Out of the wine soak. I cannot adequately describe the aroma off of this. It’s porky, fennel, basil, garlic and of course red wine.

This will sit naked now on a stainless steel cooling rack in the fridge for another week.

 

[SmokinEdge]

Panchetta roll and two slabs of traditional bacon go in the smoker at day 12. Was 90F ambient today and a bit breezy so no sense using the smokehouse, we will just use the Grilla vertical cabinet and run 180F with a smoke tube.

Traditional bacon got done to 145F IT and took them out to cool but the panchetta was lagging and let it ride until it was also 145IT. Less than optimal but summer bacon is delicious too!

The meat on the bottom rack is CS pork for supper.

 

[SmokinEdge]

Summer bacon ain’t all bad. It leaks a little but easily cleans up. Will fridge and let everything rest then slice everything on Sunday. Slice shots coming.

 

[Rafter H BBQ]

So awesome! Love me some bacon Eric and it looks top notch… but that pancetta really has my attention!

Everything looks amazing so far bud!

 

[JLinza]

Lookin good Eric