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UMAi Pancetta Is Finally done!! (W / Lotsa Pics)

Discussion in 'Pork' started by tx smoker, Jun 8, 2019.

  1. tx smoker

    tx smoker Smoking Fanatic

    Well al, here is the answer to your question of 6 months ago: yes, UMAi works for Pancetta and it is incredible!! Was a 6 month process, which is longer than I had hoped for but the wait was well worth it.

    Here's the pork belly starting out. Was just over 10#

    Trimmed some of the fat cap off

    Seasoned and ready to cure

    Into the vac seal bag to cure, but not vacuumed

    Out of the cure 10 days later, rinsed, and round two of the spices applied

    Rolled as tight as I could get it and tied off

    Into the UMAi bag

    This is about a month into it if I remember correctly

    Here it is 6 months later and out of the UMAi bag

    Strings removed

    Cut away view. This stuff looks amazing!!

    All sliced up. did a few thick slices to chop into pieces for sauces and soups but most was sliced thin
    Close up view

    At the end of the day, if you have the patience and fridge space to spare, this is definitely a worthwhile endeavor!! I have a whole bunch of Pancetta that will hopefully last a while but knowing how long it takes, wonder if I shouldn't go ahead and get the next batch started :emoji_wink:

    Well, I gotta run. Friends coming and we are heading out on the boat to spend the day basking on Lake Travis. I can't sign off however without saying thank you to a couple of people: Al for the idea, Lance (@Holly2105) for the guidance, and who was formerly @NEPAS for some great input regarding the use of UMAi.

    I'll check back in later today and see if there have been any questions posted.

    Livin' good,
  2. SFLsmkr1

    SFLsmkr1 Legendary Pitmaster Staff Member Moderator Group Lead OTBS Member ★ Lifetime Premier ★

    Looks good. Yum

    I was nepas. Now known as sflsmkr1
    JC in GB likes this.
  3. JC in GB

    JC in GB Smoking Fanatic

    Wow, that looks incredible! Nicely done sir!
  4. chilerelleno

    chilerelleno Master of the Pit OTBS Member SMF Premier Member

    I'm not entirely sure about this.
    Recommend you send me a half pound for evaluation.
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks awesome Robert!
    I just started one in my curing chamber!
    I hope it doesn't take 6 months!
    I had a heck of a time, but managed to get it into a 3 7/8" collagen casing.
    I tied it up & cut the strings off one at a time, as I slid it into the casing.
    It's really tight & it took about 1/2 hour to get it in there, with Judy & I both working on it.
    I hope mine looks as good as yours when it's done!!
  6. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Man that looks good! Points for your patience on that too
  7. crazymoon

    crazymoon Smoking Guru OTBS Member SMF Premier Member

    TXS, WOW, Looks delicious and well worth the wait!