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Thread: Pancetta...work in progress!

  1. 13-02-2014, 07:40 PM #46
    EeeBees
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    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.
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  3. 24-03-2014, 10:39 AM #47
    kiwi39
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    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.
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  4. 24-03-2014, 08:18 PM #48
    EeeBees
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    Oh sorry to read that, Kiwi39.
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  5. 24-03-2014, 08:51 PM #49
    kiwi39
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    Dont be !!!

    Its all a learning experience ...

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  6. 25-03-2014, 04:58 PM #50
    EeeBees
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    Yes, you are right!! I wonder if it is the lack of air?
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  7. 25-03-2014, 05:02 PM #51
    kiwi39
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    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 .,,,
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  8. 25-03-2014, 05:31 PM #52
    EeeBees
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    Yes, I see...
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  9. 26-03-2014, 05:17 PM #53
    johnino
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    I made some up Sep 2012 and it lasted a year. I'll try and find the instructions. It was piss easy.
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  10. 28-03-2014, 11:24 AM #54
    kiwi39
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    Pancetta 03 went into the fridge last night ... this one has herbs in addition to the usual spice ...
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  11. 02-04-2014, 01:14 PM #55
    johnino
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    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.
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  12. 02-04-2014, 04:18 PM #56
    kiwi39
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    Good articles
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  13. 02-04-2014, 04:26 PM #57
    johnino
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    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.
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  14. 11-04-2014, 09:02 AM #58
    Angus_A
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    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.

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  15. 27-07-2014, 03:51 PM #59
    EeeBees
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    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!!
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  16. 27-07-2014, 11:44 PM #60
    veitnamcam
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