UMAi Pancetta

[BGKYSmoker]

Time to take the Pancetta from the UMAi bag. Bagged on 4-27 after a 7 day cure (i think it was 7) 

Going to fridge rest this for 2 days before slicing.

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• BGKYSmoker
• Jun 20, 2017

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• BGKYSmoker
• Jun 20, 2017

 

[BGKYSmoker]

UMAi Pancetta is sliced. Clear wrap over each sliced layer, then cover and put in fridge so the meat does not get over worked. Vac seal tomorrow.

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• BGKYSmoker
• Jun 26, 2017

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• BGKYSmoker
• Jun 26, 2017

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• BGKYSmoker
• Jun 26, 2017

 

[shyzabrau]

Looks fantastic? Did you fry up a piece for a taste test?

 

[BGKYSmoker]

 
Looks fantastic? Did you fry up a piece for a taste test?

naaaa

cure #2 so i eat it like it is.

 

[shyzabrau]

 
naaaa

cure #2 so i eat it like it is.

That fat isn't too (slimy? viscous?) in this format?

 

[myownidaho]

Nice! I'm still several weeks away.

 

[crankybuzzard]

That looks mighty good!  I may try one of those soon.

 

[BGKYSmoker]

 
That fat isn't too (slimy? viscous?) in this format?

No

You only get slimy if you did not cure and dry it right. Of course like any salumi or charcuteie with a high fat layer you should not work it to much to smear or melt the fat. Thats why i did just a few on my slicer as the blade can get warm.

 

[shyzabrau]

 
No

You only get slimy if you did not cure and dry it right. Of course like any salumi or charcuteie with a high fat layer you should not work it to much to smear or melt the fat. Thats why i did just a few on my slicer as the blade can get warm.

I put question marks behind each word because I was struggling to find the right word. I meant, the high amount of fat doesn't present as too ...? I'm referring to the texture and mouthfeel, not to a fault or flaw.

 

[atomicsmoke]

Shyzabrau,
Pancetta is just that: A cold cut with a high amount of fat. Get a few slices from the store before starting a project. You might not like the "mouthfeel". Many people don't. And would be a shame to cook it like bacon.

 

[BGKYSmoker]

Like eating Lardo except it has some lean meat to it.

Spek is smoked.

Pancetta can be done with either cure 1 or 2. Cure 1 you would need to cook it like on some pizza or chop it into dishes.

Cure 2 you can eat it like it is without cooking. (once it has been cured and aged of course)

 

[BGKYSmoker]

 
I put question marks behind each word because I was struggling to find the right word. I meant, the high amount of fat doesn't present as too ...? I'm referring to the texture and mouthfeel, not to a fault or flaw.

No worries 

 

[shyzabrau]

Shyzabrau,
Pancetta is just that: A cold cut with a high amount of fat. Get a few slices from the store before starting a project. You might not like the "mouthfeel". Many people don't. And would be a shame to cook it like bacon.

My memory isn't so good, but it seems like when I purchased it from the store the deli person said that it had to be cooked. Maybe I can find some with sodium nitrate and try that...

 

[atomicsmoke]

My memory isn't so good, but it seems like when I purchased it from the store the deli person said that it had to be cooked. Maybe I can find some with sodium nitrate and try that...

It's possible...since many people cook with it. Authentic pancetta however is dried and ready to eat.

Like nepas said...if you like the feel of fat in other cured/dried meats you will like this too.

 

[shyzabrau]

It's possible...since many people cook with it. Authentic pancetta however is dried and ready to eat.

Like nepas said...if you like the feel of fat in other cured/dried meats you will like this too.

Then I probably would. I only asked because the sections of fat are much larger than in other cured/dried meats (like salami or soppressata).

 

[BGKYSmoker]

Sealing this morning.

Vac set at 40 (so i dont squish the meat) seal time at 7 seconds.

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• BGKYSmoker
• Jun 27, 2017

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• BGKYSmoker
• Jun 27, 2017

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• BGKYSmoker
• Jun 27, 2017

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• BGKYSmoker
• Jun 27, 2017

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• BGKYSmoker
• Jun 27, 2017

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• BGKYSmoker
• Jun 27, 2017