UMAi Pancetta

[dirtsailor2003]

Cash and Carry our local restaurant supply started carrying fresh pork bellies. They aren't whole. They are cut into thirds. Looked good so I picked one up for pancetta.

https://c1.staticflickr.com/3/2857/33541060314_1f69210180_k.jpg[IMG]

Now we wait.


Sent from my iPhone using Tapatalk

 

[crazymoon]

DS2003, I'm in for this one !

 

[dirtsailor2003]

Sorry about the sideways recipe! For whatever reason my phone didn't let me rotate it! Ya all are just going to have to crane your necks!

 

[BGKYSmoker]

Good price.

I have to drive 70 miles to buy belly.

 

[dirtsailor2003]

I have two options now. Costco has the full bellies same price per pound. Cash and Carry has always had frozen by the case full bellies. Nice to have the fresh even though not full bellies. Perfect for small projects like this.

 

[kuddles]

I'm in!

 

[gnatboy911]

I have some belly in the freezer....I'm in...I want to learn

 

[browneyesvictim]

Im in! This ought to be good!

I bought some of those cut 1/3ds from C&C, and recently made peppered bacon. In fact they didn't have the any of the whole ones that I could find so I felt stuck with those. As it turned out it seems like the quality was a bit better with these than the whole ones. Particularly since you can tell and choose which end of the belly of the slab its from.

 

[tropics]

sounds interesting,what temp are you holding that meat?

Richie

 

[dirtsailor2003]

Im in! This ought to be good!

I bought some of those cut 1/3ds from C&C, and recently made peppered bacon. In fact they didn't have the any of the whole ones that I could find so I felt stuck with those. As it turned out it seems like the quality was a bit better with these than the whole ones. Particularly since you can tell and choose which end of the belly of the slab its from.

Yeah the whole bellies they hide in the meat freezer not the walk-in meat and cheese cooler. . Ours you have to go in the freezer to find them and you have to buy the whole case.

Like you said you can't see them in the box.

 

[dirtsailor2003]

sounds interesting,what temp are you holding that meat?
Richie

Standard fridge temps for both the cure and the drying process. Once in the UMAi it just goes into the fridge.

 

[kbuckeye]

I'm in for this. Nice to learn things you've never seen before.

 

[dirtsailor2003]

I'm in for this. Nice to learn things you've never seen before.

Stock up on some beverages I t's going to be a while!

 

[pc farmer]

This is something I haven't tried yet.

I might steal your recipe.

 

[atomicsmoke]

Good start. First dry curing project? Does your family like pancetta?

Mine is not crazy about it. They love dried backfat but pancetta not so much. I am slowly eating thru 10lbs+ of pancetta. Also using it for pasta carbonara.

 

[dirtsailor2003]

Good start. First dry curing project? Does your family like pancetta?

Mine is not crazy about it. They love dried backfat but pancetta not so much. I am slowly eating thru 10lbs+ of pancetta. Also using it for pasta carbonara.

Nope I've done dry curing in the past. I haven't had a good curing chamber set up for a while.

This is my first actually second UMAi dry cure project. I have a breasola going right now too.

We like pancetta .so no problem moving through this small hunk.

 

[atomicsmoke]

Awesome. Can't wait for sliced pics.

 

[myownidaho]

Looking good, ds! Looking forward to what you have to say about the final product.

 

[myownidaho]

Good start. First dry curing project? Does your family like pancetta?

Mine is not crazy about it. They love dried backfat but pancetta not so much. I am slowly eating thru 10lbs+ of pancetta. Also using it for pasta carbonara.

I use pancetta as a flavoring agent in a lot of dishes. If you do any type of sautéed greens, pancetta is a great addition. A fine dice, or paper thin slices is also a great pizza topping.

 

[atomicsmoke]

I do too...just reluctant to cook a cut of meat i spent so time on curing/drying.