I noticed you target for 40% weight loss. Since this is a fatty cut, not a meaty one like eye of round or loin, the meat component will dry more than it would in the lean cuts since the fat component has little water to lose.
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I noticed you target for 40% weight loss. Since this is a fatty cut, not a meaty one like eye of round or loin, the meat component will dry more than it would in the lean cuts since the fat component has little water to lose.
I do too...just reluctant to cook a cut of meat i spent so time on curing/drying.
Then let it ride.The last one I did was at 35% and so good. I thought I'd take it a bit further.
Many pancetta recipes (len poli's for example) are actually for a bacon-like product (dryer), not for eating "raw".The ironic thing is that I just started eating pancetta without cooking it!
Many pancetta recipes (len poli's for example) are actually for a bacon-like product (dryer), not for eating "raw".
That looks great! I'm going to need a slicer...
You will be happy with the final product. UMAi works great.
I sealed my pancetta and bresola. Both cure 2 eating with cheese and crackers.
I have mine set in a cast already Thanks LOL
Fixed the recipe photo. it's not longer sideways so your necks wont be hurting! you wont need glasses either to read it! Its BIG!
I rolled mine, just because it looked nice, but when I do another one I'll just do it flat. Less trouble, same taste.
I've nibbled on it as is, but it's best cooked. I also like it as a pizza topping [emoji]128578[/emoji]
I'm lucky that Costco always has whole ones cheap.
Looking forward to your end result, DS.
Dan
HOW FANCY DO YOU HAVE TO BE TO BE A GUEST. :laugh1:
Looks great I just need more time to try some of the things you all are always doing.
Warren
Fancy beer?Not very! Just bring beer!
Fancy beer?
Budweiser don't go around here...
How about home brew? I have a session IPA, a petite saison, a chocolate/vanilla stout, an oud bruin, a rye pale ale, and a Flanders red ale. Any of those fancy enough?