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UMAi Pancetta Phase 2 (W/ Pics)

Discussion in 'Pork' started by tx smoker, Jan 17, 2019.

  1. tx smoker

    tx smoker Smoking Fanatic

    The belly had been curing for 10 days and was getting really dark from the spices. Decided to start Phase 2 a couple days earlier than anticipated, which was yesterday. When I cut open the vac seal bag, the aroma was amazing. I couldn't believe how wonderful it smelled. That's a promising sign I guess.

    Out of the bag, rinsed, dried, lightly brushed with wine, and a nice coating of black pepper
    06.jpg

    Rolled and tied off....as best I could. Never done this before
    07.jpg

    Into the UMAi bag. this thing barely fit. I had to jam it in as tight as I possibly could to get enough bag at the top to seal it.
    08.jpg

    This is a pic I took a little while ago just for grins. As you can see, even after only 24 hours there is a noticeable color difference. I'm starting to think this may work....but of course it's worked for thousands of people so hopefully it'll work for me.
    09.jpg

    Start weight was 3729 grams and target weight is 2424 grams. Of course, I have no idea how long this will take but I'm in it for the long haul. Dave, you may want to get the Xtra Large popcorn with double butter for this one :emoji_blush:

    Eagerly awaiting Phase 3,
    Robert
     
    SFLsmkr1 likes this.
  2. Is it done?
     
  3. tx smoker

    tx smoker Smoking Fanatic

    No, not quite yet. Its at 30% weight loss or maybe a bit more so theoretically I could slice it but really want to hit the 35% mark. Hopefully it won't be much longer. I'll post the final outcome when it's all done. Im guessing in the next 3 to 4 weeks

    Updating ,
    Robert
     
  4. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Do you have a recipe for the seasonings you used for phase 1?
     
  5. I like it
     
  6. tx smoker

    tx smoker Smoking Fanatic

    "Do you have a recipe for the seasonings you used for phase 1"

    I have nothing written down. I followed the UMAi recipe through the curing process for seasonings. After it was cured I rubbed it with wine and added a considerable amount of black pepper.

    Here is a pic of the recipe card that UMAi sent
    001.jpg

    You can also find the recipe by going to Google and typing in "recipe umai pancetta" or at their website umaidry.com

    Hope this helps....and hope you have patience :-) This can take a while
    Robert
     
  7. bluebombersfan

    bluebombersfan Master of the Pit OTBS Member

    Awesome! I have that same card! I will watching to see how it turns out for you and how it tastes!!
     
  8. tx smoker

    tx smoker Smoking Fanatic

    I'll check it again when I get home. It's been a couple weeks so there is a slight possibility that it may be ready

    Robert
     
  9. SFLsmkr1

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

    Looking good.

    Tip: Take the UMAi label off your bag, It will not let the UMAi bag properly work in that area.