Welcome guest, is this your first visit? Create Account now to join.
  • Login:

Welcome to the NZ Hunting and Shooting Forums.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

Search Forums

Advanced Search
Alpine Night Vision NZ


User Tag List

+ Reply to Thread
Page 4 of 7 FirstFirst 1234567 LastLast
Results 46 to 60 of 105
Like Tree91Likes

Thread: Pancetta...work in progress!

  1. 13-02-2014, 07:40 PM #46
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    teFerrari's wild boar ham which was presented at a game dinner was the bestest ham I have ever tasted...even better than my Duroc hams...

    Mark II pancetta already divvied up, shared...
    Last edited by EeeBees; 13-02-2014 at 07:46 PM.
    kiwi39 likes this.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  2. Register to remove these Ads!
  3. 24-03-2014, 10:39 AM #47
    kiwi39
    kiwi39 is offline
    OCD Gravity Test Specialist kiwi39's Avatar
    Join Date
    Oct 2012
    Location
    Kapiti, Wellington
    Posts
    1,807
    Quote Originally Posted by kiwi39 View Post
    Pancetta 02 is in the fridge.

    Same recipe except instead of using a click clack I've vacpac d it Attachment 20294
    Ok, so update on the Vacpacked pancetta ... it was a fail .. I can only assume the salt didnt get a good enough coverage - it had bunched at the bottom of the pack .... and the net result was it didnt cure ...

    Once I took it out of the vacpac , After 3 days in the back fridge it still hadnt formed a pelicle

    When I cut into it the inside was off

    Next round will be done in a vacpac with a much finer salt and better coverage ... I'm still perservering with vacpax as I think it will ultimately give a better result ....

    Standby for Pancetta 03 in the next cupla days as soon as I find a nice meaty candidate at the supermarketti ....

    T.
    Reply With Quote Reply With Quote
  4. 24-03-2014, 08:18 PM #48
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    Oh sorry to read that, Kiwi39.
    kiwi39 likes this.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  5. 24-03-2014, 08:51 PM #49
    kiwi39
    kiwi39 is offline
    OCD Gravity Test Specialist kiwi39's Avatar
    Join Date
    Oct 2012
    Location
    Kapiti, Wellington
    Posts
    1,807
    Dont be !!!

    Its all a learning experience ...

    Reply With Quote Reply With Quote
  6. 25-03-2014, 04:58 PM #50
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    Yes, you are right!! I wonder if it is the lack of air?
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  7. 25-03-2014, 05:02 PM #51
    kiwi39
    kiwi39 is offline
    OCD Gravity Test Specialist kiwi39's Avatar
    Join Date
    Oct 2012
    Location
    Kapiti, Wellington
    Posts
    1,807
    I don't think so. I think the salt was bunched along one edge and didn't have enough contact with the meat , meaning that it didn't leach enough fluid out of it .,,,
    Reply With Quote Reply With Quote
  8. 25-03-2014, 05:31 PM #52
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    Yes, I see...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  9. 26-03-2014, 05:17 PM #53
    johnino
    johnino is offline
    Member johnino's Avatar
    Join Date
    Jun 2013
    Location
    Whangarei
    Posts
    469
    I made some up Sep 2012 and it lasted a year. I'll try and find the instructions. It was piss easy.
    kiwi39 likes this.
    Reply With Quote Reply With Quote
  10. 28-03-2014, 11:24 AM #54
    kiwi39
    kiwi39 is offline
    OCD Gravity Test Specialist kiwi39's Avatar
    Join Date
    Oct 2012
    Location
    Kapiti, Wellington
    Posts
    1,807
    Pancetta 03 went into the fridge last night ... this one has herbs in addition to the usual spice ...
    EeeBees and Toby like this.
    Reply With Quote Reply With Quote
  11. 02-04-2014, 01:14 PM #55
    johnino
    johnino is offline
    Member johnino's Avatar
    Join Date
    Jun 2013
    Location
    Whangarei
    Posts
    469
    I used the combined instructions of these two websites
    Home Cured Pancetta | Mamaliga
    Cured Meats: Pancetta - The easiest cured meat of all!
    This webpage has recipes what to serve your pancetta up to the missus in
    The Art of the Cure - The Morning News
    Guanciale is basically the same as pancetta, just that it's the cheek of the pig's head rather than the belly.
    Reply With Quote Reply With Quote
  12. 02-04-2014, 04:18 PM #56
    kiwi39
    kiwi39 is offline
    OCD Gravity Test Specialist kiwi39's Avatar
    Join Date
    Oct 2012
    Location
    Kapiti, Wellington
    Posts
    1,807
    Good articles
    Reply With Quote Reply With Quote
  13. 02-04-2014, 04:26 PM #57
    johnino
    johnino is offline
    Member johnino's Avatar
    Join Date
    Jun 2013
    Location
    Whangarei
    Posts
    469
    I just picked up a pig cheek from the butcher today to make guanciale. Apparently it's the correct meat to use in your carbonara.
    Reply With Quote Reply With Quote
  14. 11-04-2014, 09:02 AM #58
    Angus_A
    Angus_A is offline
    Cook Angus_A's Avatar
    Join Date
    Sep 2012
    Location
    Palmy North
    Posts
    1,659
    Quote Originally Posted by johnino View Post
    I just picked up a pig cheek from the butcher today to make guanciale. Apparently it's the correct meat to use in your carbonara.
    This post pleases me.

    Sent from my HUAWEI Y320-U10 using Tapatalk
    "A party without cake is just a meeting" - Juila Child
    Reply With Quote Reply With Quote
  15. 27-07-2014, 03:51 PM #59
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    Got some more pancetta on the go this morning...cooked up the rib bones with some orange juice, Lea and Perrin sauce and some brown sugar for lunch...they were quite good!!
    kiwi39 likes this.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  16. 27-07-2014, 11:44 PM #60
    veitnamcam
    veitnamcam is offline
    Almost literate. veitnamcam's Avatar
    Join Date
    Dec 2011
    Location
    Nelson
    Posts
    25,008
    Pictures!

    Sent from my GT-S5360T using Tapatalk 2
    "Hunting and fishing" fucking over licenced firearms owners since ages ago.

    308Win One chambering to rule them all.
    Reply With Quote Reply With Quote
 

 
« Oil for the clubs deep fryer??? | Old Shool Pickled Eggs »

Similar Threads

  1. Back in work after 70+ yrs
    By john m in forum Hunting
    Replies: 23
    Last Post: 23-07-2013, 11:14 PM
  2. Hows this for some Lab work...
    By EeeBees in forum Dogs
    Replies: 8
    Last Post: 02-05-2012, 08:55 AM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

Forum Rules

Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!
All times are GMT +13. The time now is 09:06 AM.