UMAi Pancetta Today

[BGKYSmoker]

Got a 3lb 6oz belly skinned and ready for some mix.

panbelly.jpg

• BGKYSmoker
• Apr 18, 2017

My list of items. I only measure the cure and salt, everything else i just eye.

panmix.jpg

• BGKYSmoker
• Apr 18, 2017

panmix1.jpg

• BGKYSmoker
• Apr 18, 2017

panmix2.jpg

• BGKYSmoker
• Apr 18, 2017

panmix3.jpg

• BGKYSmoker
• Apr 18, 2017

panmix4.jpg

• BGKYSmoker
• Apr 18, 2017

Applying the rub. Sorry forgot to take pic.

All vac sealed and in fridge for 7 days. Rinse and then roll. Into a UMAi charcuterie bag.

panbelly1.jpg

• BGKYSmoker
• Apr 18, 2017

 

[crankybuzzard]

Watching this one!

 

[sonofasmoker]

Watching along!

 

[myownidaho]

I'm in! I'm curious to see how the uMAI does on pancetta.

 

[BGKYSmoker]

Rinsed and tied.

Applied some smoked paprika on the pancetta and now in the UMAi bag. Weight is 1316g. Re weigh in 2 weeks.

pancy4.jpg

• BGKYSmoker
• Apr 27, 2017

pancy8.jpg

• BGKYSmoker
• Apr 27, 2017

 

[tropics]

Rick that looks good

Richie

 

[crankybuzzard]

 

[dirtsailor2003]

Hmmm I think I should make some too!

 

[dirtsailor2003]

Did you go with a3% salt to meat weight?

 

[BGKYSmoker]

 
Did you go with a3% salt to meat weight?

naaaa

i just eye everything

 

[shyzabrau]

naaaa

i just eye everything

But! You said, "I only measure the cure and salt"...

 

[dirtsailor2003]

But! You said, "I only measure the cure and salt"...

 

[BGKYSmoker]

I guess i bit myself on that one

9255ea271f96d03bd1774ccb771d7ec9.png

• BGKYSmoker
• May 2, 2017

 

[crankybuzzard]

 
I guess i bit myself on that one

Yep, right in the soft spot...

3%?

 

[BGKYSmoker]

 
Yep, right in the soft spot...

3%?

HA

 

[BGKYSmoker]

No weight taken today.

Bond is there.

umpancy9.jpg

• BGKYSmoker
• May 2, 2017

 

[noxwaste]

I've subscribed.. I'm watching this one as I'm incredibly interested in getting into curing meats. Do any of you know if you can cure in a freezer? I'm getting a stand-up freezer to put in my garage this weekend, and plan to put all of my meats in it (sausage, pre-ground meat, etc).

 

[daveomak]

Curing sausage etc. is done at 38-40 deg. F....

 

[noxwaste]

 
Curing sausage etc. is done at 38-40 deg. F....

Thanks Dave. I'm learning from reading your posts that you're quite a fountain of knowledge around these parts! :P Nice to have people like you in the community to help the new dudes like me.