Panchetta

[roller]

Been wanting to make a Panchetta (never done one) so I bought me a fresh Belly> I trimmed the skin off of it and the excess trash. Seasoned it down good with with some salt and cure#2 and some seasonings and placed it in a big storage bag and placed it in the frig for 10 days. Took it out and washed off all the salt and seasoning dried it off real good and rolled it up real tight and tied it up with some string and placed it in a Drybag and Vaccumed sealed it up and put it back in the frig for a couple of months...To be cont......

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After washing the cure off I did put some Black Pepper on it to season it some. Then it went into the Drybag and vaccum sealed. NO SMOKE.

 

[fpnmf]

Looking good!!

  Craig

 

[roller]

Thanks Craig I just enjoyed a cup of your roasted ground brewed beans..

 

[woodcutter]

What will it do in the bag?

 

[roller]

Its a special made bag for dry aging in your frig...not a normal food saver type bag...

 

[roller]

I think the next time I make one I will smoke it before going into the bag...

 

[chef jimmyj]

I think the next time I make one I will smoke it before going into the bag...

Then it ain't Pancetta...Just a delicious Pepper Bacon. Don't want to lose my Membership Card but... Smoke don't need to be everywhere. Many of the Italian Dishes that Pancetta gives that subtle Pork flavor to, would be Blown away by using Smoked Bacon. Looks good...JJ

 

[mds51]

Looks like the start of a great cure. Where do you get  the special bags?

Thanks mds51

 

[roller]

Then it ain't Pancetta...Just a delicious Pepper Bacon. Don't want to lose my Membership Card but... Smoke don't need to be everywhere. Many of the Italian Dishes that Pancetta gives that subtle Pork flavor to, would be Blown away by using Smoked Bacon. Looks good...JJ

I know that !!!!! But I want to try it smoked with all those spicies and all rolled up..Thats why I did not smoke this one I wanted to make Panchetta...

Just finished putting together a Bresaola....