• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

THE PANCETTA IS FINALLY DONE

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,578
6,810
Joined Jun 22, 2009
Well I started this project on June 6th. And today it finally lost 25% of it's weight, which is the recommended weight loss. Actually anywhere between 15% to 25% depending how fatty the belly is. I went with the longer time even though my belly was pretty fat. Sorry guys, but I didn't take any photo's of the process. It's pretty simple though. This is the video that I followed: . And the second half. .
However mine took 6 months to get done, but after sampling a piece, it was definitely worth the wait.
Here are a few photo's of mine. Here is how it looked out of the curing chamber.

IMG_0757.jpg


I sliced it in the middle to see if it was OK. It looks pretty good & smalls wonderful.

IMG_0761.jpg


I sliced a few real thin slices off to see how they taste & I am very pleased. The flavor is wonderful.



IMG_0764.jpg


Now for the final step I'm going to vac pack it for 3 or 4 weeks in the fridge & this will redistribute the moisture throughout the meat.

IMG_0765.jpg


Well now my curing chamber is empty, so I think I will use it to make some beer. Never done that before, but my Grandson bought me a beer making kit, so why not give it a try.!
Thanks for looking guys!!
Al
 

daveomak

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
25,922
3,334
Joined Nov 12, 2010
WOW !!!... Al, It's beautiful.... no case hardening... You've got the skills...

However mine took 6 months to get done, but after sampling a piece, it was definitely worth the wait
Patience grasshopper.... That's the secret... no hurrying...
 

jcam222

Master of the Pit
OTBS Member
SMF Premier Member
3,785
2,895
Joined Jun 13, 2017
Looks amazing Al! I have to figure out a curing chamber this summer.
 

smokerjim

Master of the Pit
OTBS Member
SMF Premier Member
3,865
1,492
Joined Jan 14, 2014
that looks delicous Al, great job. I can see ya now eating some of that with a nice cold glass of your beer!
 

dernektambura

Smoking Fanatic
609
269
Joined Oct 12, 2017
That is one mighty good looking pancetta.... now, if I may suggest... do yourself favour and taste what pancetta really is about:
warm some olive oil, chop some garlic and mix with oil... add pinch of rosemary/oregano mix to olive/garlic... slice pancetta paper thin... get fresh warm bread, deep bread in to olive mix and top it with pancetta... heavenly taste...
 
Last edited:

pushok2018

Master of the Pit
SMF Premier Member
1,330
568
Joined Oct 12, 2017
Al, 6 month of waiting time is all worth it. Great result! Beautiful pancetta! Would you mind to share what spices did you use while curing your pancetta? Usually it just cure, salt and pepper.... But I am curious...
 

pc farmer

Epic Pitmaster
Staff member
Administrator
OTBS Member
★ Lifetime Premier ★
14,694
3,863
Joined Feb 17, 2013
Beautiful Al. I need to try this.
 

chopsaw

Legendary Pitmaster
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
7,609
3,975
Joined Dec 14, 2013
Nice job Al , looks great .
 

tropics

Epic Pitmaster
OTBS Member
★ Lifetime Premier ★
13,811
5,533
Joined Jun 25, 2014
Al That looks great that is a long time to wait,but it looks like it was worth it. Big Likes
Richie
 

sawhorseray

Master of the Pit
SMF Premier Member
3,524
3,438
Joined Oct 17, 2014
Some great looking charcuterie there Al, well deserving of a ride on the carousel. Like, RAY
 

S-met

Smoking Fanatic
401
374
Joined Jul 1, 2019
Great job. I'm about 2 weeks into the brine. I just rinsed last night and am letting it dry uncovered in the fridge overnight before hanging tomorrow. I have a pork belly and 4 pork loins. I hope they turn out like your.
 

uncle eddie

Master of the Pit
OTBS Member
SMF Premier Member
1,352
775
Joined May 14, 2016
Wow! I sure wish we were neighbors. Big BIG Like!
 

SmokinAl

SMF Hall of Fame Pitmaster
Staff member
Moderator
OTBS Member
★ Lifetime Premier ★
45,578
6,810
Joined Jun 22, 2009
Wow! Nice job, it looks delicious.Gonna go great with the beer.
Beautiful! Nice job Al!
Yes, really awesome, nice work!
Looks fantastic!
Thanks Fellas!!
Al


WOW !!!... Al, It's beautiful.... no case hardening... You've got the skills...



Patience grasshopper.... That's the secret... no hurrying...
Thank you Dave, I appreciate it!

Looks amazing Al! I have to figure out a curing chamber this summer.
that looks delicous Al, great job. I can see ya now eating some of that with a nice cold glass of your beer!
Thanks Guys!
Al

That is one mighty good looking pancetta.... now, if I may suggest... do yourself favour and taste what pancetta really is about:
warm some olive oil, chop some garlic and mix with oil... add pinch of rosemary/oregano mix to olive/garlic... slice pancetta paper thin... get fresh warm bread, deep bread in to olive mix and top it with pancetta... heavenly taste...
That sounds amazing, & that will be on the table for Christmas!!
Al

Al, 6 month of waiting time is all worth it. Great result! Beautiful pancetta! Would you mind to share what spices did you use while curing your pancetta? Usually it just cure, salt and pepper.... But I am curious...
I followed the recipe in the video at the beginning of this thread. It is very detailed.
But here is the cure recipe.
Recipe for the cure: Pork Belly Trimmed and rectangular ... Salt 2.25% - Cure #2 .25% -- B. Pepper 1.8% -- Sugar 1.75% -- Pepper Flakes .5% -- Juniper Berries .5% -- G. Powder .25% -- O. Powder .13% -- dried Thyme .25% -- Bay Leaf .15%
Al

Beautiful Al. I need to try this.
Nice job Al , looks great .
Al That looks great that is a long time to wait,but it looks like it was worth it. Big Likes
Richie
Some great looking charcuterie there Al, well deserving of a ride on the carousel. Like, RAY
Great job. I'm about 2 weeks into the brine. I just rinsed last night and am letting it dry uncovered in the fridge overnight before hanging tomorrow. I have a pork belly and 4 pork loins. I hope they turn out like your.
Nice job All, looks fantastic!

Like

And congrats on the ride...

John
Wow! I sure wish we were neighbors. Big BIG Like!
Thanks a lot fellas!!
Al
 
Last edited:

Bearcarver

SMF Hall of Fame Pitmaster
OTBS Member
SMF Premier Member
Group Lead
38,311
11,031
Joined Sep 12, 2009
That looks Awesome, Al !!!
Gotta be Mighty Tasty!
Like.
A Pinwheel slice looks like one of those Big Lollypops they used to sell at Atlantic City, and at Carnivals. I believe they called them "All Day Suckers". Don't know if they still make them.

Bear
 

Hot Threads

Top Bottom
  AdBlock Detected

We noticed that you're using an ad-blocker, which could block some critical website features. For the best possible site experience please take a moment to disable your AdBlocker.