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Thread: Pancetta...work in progress!

  1. 31-03-2015, 07:15 PM #76
    EeeBees
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    I will use my Camargue salt...I am going to try to make some...
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    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  3. 12-04-2015, 10:41 AM #77
    kiwi39
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    Grump

    Mine went off ... I think either my gear wasn't properly clean or there was some cabbage above the brine surface exposed to the air.


    Tim
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  4. 12-04-2015, 12:29 PM #78
    EeeBees
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    @kiwi39, oh no...
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  5. 12-04-2015, 12:30 PM #79
    kiwi39
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    Pancetta...work in progress!

    Shit happens.
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  6. 12-04-2015, 12:37 PM #80
    EeeBees
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    How philosophical of you

    Once the harvest is over, I am going to make some...it may have gone wrong, but the inspiration is neat, thank you!!!
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  7. 12-04-2015, 12:54 PM #81
    kiwi39
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    It's like an old Italian nonna once told me about making mozzarella: one in six goes wrong ... And there's just no explanation for it
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  8. 21-07-2015, 08:22 PM #82
    EeeBees
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    just sampling the latest batch of pancetta in the form of a bacon buttie...it is good...
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    ...amitie, respect mutuel et amour...

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  9. 21-07-2015, 09:24 PM #83
    robhughes-games
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    Mine pancetta has been hanging fir 3 weeks now. I rolled mine but in the future I will try flat. Didn't use any pink salt. Not a fan of nitrates. Sampled the end and its delicious! Got my recipy off river cottage website. Will try remember to get pics
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  10. 22-07-2015, 08:25 PM #84
    scoped
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    made my own too, only just seen this thread now. it came out real salty though. opinions?
    #BallisticFists
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  11. 22-07-2015, 10:36 PM #85
    kiwi39
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    Pancetta...work in progress!

    Brining is a good way to get the salt %age just right assuming you can make a brine accurately.

    Dry curing is the business but can be difficult to cure the meat without too much saltiness
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  12. 08-08-2015, 12:59 PM #86
    Sako 243
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    Just found this page. I am thawing two pork bellies from last lot of pigs now to try.
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  13. 08-08-2015, 03:09 PM #87
    Sako 243
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    I've done two tests on pork belly's I had in the freezer from the last pigs I had done earlier this year.

    Trimmed.


    Option 1 finished.


    Both ready for the fridge.


    Option 1.
    sea/rock salt
    brown sugar
    garlic
    nutmeg
    cracked pepper
    bay leaves
    fresh thyme

    Option 2.
    10+ manuka honey
    sea/rock salt
    pod star anise
    cinnamon
    cracked pepper
    nutmeg

    Both trimmed and rubbed and in bags in fridge.

    John
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  14. 08-08-2015, 05:50 PM #88
    EeeBees
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    Looking forward to reading of the results, @sako243
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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  15. 08-08-2015, 06:42 PM #89
    Sako 243
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    Can you confirm when you put it in the fridge? Do I do that now or during the drying stage?
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  16. 08-08-2015, 06:50 PM #90
    EeeBees
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    @sako243, put it in the fridge straight after bagging it...turn twice daily and leave in fridge for five days...on the fifth day if it feels still a bit spongy leave it for another day or two...then proceed with washing off the mix and re peppering...either leave it in the fridge for maturing or hang up in the safe if you have one...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
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