- Mar 1, 2014
- 1,939
- 1,040
I'm made coppa and bresaola many times with umai and they've turned out great. I've currently got a 4.5lb rolled pancetta drying in the fridge for about 3 weeks now and it seems to be losing moisture very slowly. I'm guessing this may be due to the outer fat layer blocking evaporation and the fact it's just a larger cut.
Anyone do one of these before and remember what the total drying time was? Thanks.
Anyone do one of these before and remember what the total drying time was? Thanks.