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Thread: Pancetta...work in progress!

  1. 28-07-2014, 10:59 AM #61
    teFerrarri
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    samples sent to forum members for "feedback" would be better
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  3. 28-07-2014, 06:14 PM #62
    Haggie
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    My parents just made some too yet to try it as they are a few hours away.
    Name: homemade.jpg Views: 276 Size: 56.1 KB
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  4. 28-07-2014, 07:47 PM #63
    EeeBees
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    Is that sauerkraut, Haggie...
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  5. 28-07-2014, 09:23 PM #64
    Haggie
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    Sure is my parents make it by the ton.
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  6. 30-07-2014, 09:40 PM #65
    EeeBees
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    Something I have read and reread about making but have never done so

    Looks so nice...I stuff capsicums with it and bottle them in a sweetish brine...beautiful with pickled lamb...
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  7. 05-08-2014, 02:03 AM #66
    kiwi39
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    Pickled lamb ?? Do tell

    We had an off the shelf sauerkraut the other day with a leg of Lmb. Outstanding !


    Tim
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  8. 05-08-2014, 10:35 PM #67
    EeeBees
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    Tim, this is the link to the recipe...

    http://www.nzhuntingandshooting.co.n...27/index4.html
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  9. 10-08-2014, 10:16 AM #68
    EeeBees
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    Mark 4 was trialled this morning...after eleven days of lurgie, finally felt like eating something meaningful, so it was pancetta and eggs for breakfast! Because of being under the weather I had left the pancetta in the fridge longer than usual and I dont' think it was at all to its detriment. Yum!
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  10. 07-03-2015, 10:32 AM #69
    kiwi39
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    Quote Originally Posted by EeeBees View Post
    Something I have read and reread about making but have never done so

    Looks so nice...I stuff capsicums with it and bottle them in a sweetish brine...beautiful with pickled lamb...
    Have you given sauerkraut a go yet @EeeBees ?


    Tim
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  11. 09-03-2015, 08:47 PM #70
    EeeBees
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    No I haven't, @kiwi39...is a heavy duty plastic bucket alright to ferment it in?
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  12. 09-03-2015, 09:27 PM #71
    kiwi39
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    Dont see why not, but for a start I'd make a smaller batch I used one of those click clacks you get at the supermarket with a plastic basket inside to hold my kraut below the fluid level


    Tim
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  13. 28-03-2015, 06:35 PM #72
    kiwi39
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    Batch 2 of sauerkraut today. Got a nice 1kg cabbage. I used the mandolin to shred it finely - the finer the better as it provides more surface area for the salt to act on.

    2 dessert spoons of Celtic salt and a handful of star anise pods kneaded into the salt until the cabbage goes soft.

    Then into the click clack with a container of water on top to keep the cabbage below the surface of the brine.
    Name: ImageUploadedByTapatalk1427519975.451467.jpg Views: 171 Size: 141.6 KB
    Container in ....
    Name: ImageUploadedByTapatalk1427520020.381215.jpg Views: 181 Size: 158.9 KB
    Lid on and into the back fridge
    Name: ImageUploadedByTapatalk1427520079.540317.jpg Views: 173 Size: 176.4 KB
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  14. 30-03-2015, 10:10 PM #73
    EeeBees
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    Aaaaaha!!! I get it, thank you, @kiwi39...cool...Celtic salt, I haven't heard of that???
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  15. 30-03-2015, 10:14 PM #74
    veitnamcam
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    Quote Originally Posted by EeeBees View Post
    ...Celtic salt, I haven't heard of that???

    +_1
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  16. 31-03-2015, 07:16 AM #75
    kiwi39
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    Its one of these new fad salts like pink Himalayan. I'm sure cerebos would do just as well.

    We had it in the cupboard so I used it

    Tim
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