Umai Pancetta

[bregent]

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.

 

[bregent]

Well I searched and found this thread so I guess I'll be waiting for a while: https://www.smokingmeatforums.com/threads/umai-pancetta-is-finally-done-w-lotsa-pics.287720/

:)

 

[sea2ski]

100% normal. I nearly always have one done and when one is half way through it’s weight loss, I start another. Surprised me at first, and second and third attempts. Then I accepted it. You can speed it up by keeping it “flat” but that is totally up to you. Rolled makes a better presentation, but increases the time required significantly.