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Author Topic: Pancetta Time  (Read 6841 times)

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Offline nepas

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Pancetta Time
« Reply #-1 on: March 04, 2014, 11:47:35 AM »
Got a 6.5 lb belly ready to take the skin off and spices ready to mix



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Offline Las Vegan Cajun

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Re: Pancetta Time
« on: March 04, 2014, 11:51:32 AM »
Looks like you're off to a good start, can't wait to see how this turns out.  ;)
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Offline Pam Gould

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Re: Pancetta Time
« Reply #1 on: March 04, 2014, 12:38:45 PM »
Definatley following this one..very interesting..I'm gonna make everything you make.. .☆´¯`•.¸¸. ི♥ྀ.
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Offline ACW3

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Re: Pancetta Time
« Reply #2 on: March 04, 2014, 12:42:00 PM »
I still have some of the pancetta I made a while back.  Good stuff!!  Are you rolling or using as a slab?  I did one of each.

Art
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Offline nepas

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Re: Pancetta Time
« Reply #3 on: March 04, 2014, 12:55:29 PM »
Weight before de skinning and trim 6 lb 5oz.






Weight after trim 5lb 2oz


Going to cure flat then roll for drying.
« Last Edit: May 01, 2014, 10:47:05 PM by nepas »
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Offline TentHunteR

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Re: Pancetta Time
« Reply #4 on: March 04, 2014, 01:00:52 PM »
Since you're curing first, are you using cure #1 or are you still using Cure #2?

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Offline nepas

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Re: Pancetta Time
« Reply #5 on: March 04, 2014, 01:03:31 PM »
Quote from: TentHunteR on March 04, 2014, 01:00:52 PM
Since you're curing first, are you using cure #1 or are you still using Cure #2?

This is cure 1
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Offline africanmeat

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Re: Pancetta Time
« Reply #6 on: March 04, 2014, 01:05:40 PM »
Quote from: Pam Gould on March 04, 2014, 12:38:45 PM
Definatley following this one..very interesting..I'm gonna make everything you make.. .☆´¯`•.¸¸. ི♥ྀ.

me 2
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Offline sliding_billy

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Re: Pancetta Time
« Reply #7 on: March 04, 2014, 01:43:12 PM »
This has the makes of something good.
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Offline Sailor1

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Re: Pancetta Time
« Reply #8 on: March 04, 2014, 02:08:52 PM »
Nice job on the skinning.  Following this one for sure.
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Offline smokendevo

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Pancetta Time
« Reply #9 on: March 04, 2014, 02:43:27 PM »
Going to try this one day, good job on skinning it out


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Offline nepas

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Re: Pancetta Time
« Reply #10 on: March 04, 2014, 03:32:17 PM »
Thanks Y'all

I added a pinch of red pepper after i ground the spices. Also 2 star anise in the grind.

All ground. The salt and cure mix i didnt get a pic of.



All sides rubbed with the cure/salt and aromatics. Covered and in the fridge for 7 days, will flip in 2 days.


« Last Edit: May 01, 2014, 10:47:38 PM by nepas »
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Offline Sailor1

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Re: Pancetta Time
« Reply #11 on: March 04, 2014, 03:57:36 PM »
Will you be draining the moisture every day or be letting it sit in the juices?  I would like to see photos of the progress every day to see how it is doing.  I am very interested in this project and want to learn as much as I can.  You are the path leader my friend, opening new pathways of adventure.
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Offline Las Vegan Cajun

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Re: Pancetta Time
« Reply #12 on: March 04, 2014, 04:03:50 PM »
OH WOW...This is getting better looking with every picture.   :D
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Offline Pam Gould

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Re: Pancetta Time
« Reply #13 on: March 04, 2014, 04:41:16 PM »
So..your gonna leave it flat for 7 days then roll it? Watching..  .☆´¯`•.¸¸. ི♥ྀ.
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