Thread: Pancetta...work in progress!

Thanks

@sako243, have you got any bags a bit bigger than those in the fotos...just so that the meat doesn't reabsorb the liquid which is drawn out by the salt etc...

Unfortunately no. Only other option is a supermarket special.

John

My latest effort. Bit peppery but bloody good.

Breakfast

Mmmnn! Just the thing to try next as the pastrami is sorted now.

Originally Posted by Hutch

My latest effort. Bit peppery but bloody good.
Attachment 72928

Good work, Hutch ...

First try I did vacuum packed. This lot I did in a zip lock bag 2 inches bigger on all edges than the pork. I reckon it worked better, more even cure. I gave a bit to a colleague, now he wants to have a go.

Good on you for spreading the word!!!! and the pancetta ... !!! I agree about the zip lock bags!

Heres some other styles of home food preserving.

Salami ( fermented ) and bacon (Hot smoke / cold smoke




Brined and smoked Pheasant with chickens as well






Salt ... always add salt in the correct proportions

Originally Posted by johnd

Heres some other styles of home food preserving.

Salami ( fermented ) and bacon (Hot smoke / cold smoke

Attachment 73875


Brined and smoked Pheasant with chickens as well

Attachment 73876


Salt ... always add salt in the correct proportions

Attachment 73877

Attachment 73878

@johnd are those your chickens? If so, would you mind sharing the recipe?
I bloody love smoked chicken (from supermarket) and I've tried a few times to make them at home and all have just about been inedible....... smoked cheese, sausages, ribs, bacon, lamb chops, almonds, eggs, etc....all I can get to be edible, but bloody chicken escapes me in the smoker.

Wow, those salami and that bacon looks the business. Something for us to aspire to.

@Beaker
Yep they come out really juicy, I often do a couple at a time, usually when I have something else to smoke ( hot smoke ).
The pheasant is a real winner too ...makes it retain water / liquid

Brining chicken, submerge in brine liquid for 3 to 5 hrs drain and let rest in fridge uncovered overnight. ( this is an important step )

Smoke / cook to an internal temp of 71'C (juices should be clear)
Personally I use a charcoal smoker to get the flavour into the meat and run manuka / pohutukawa wood chips or saw dust in at the same time over the coals.

Brine recipe

4 liters water
300 grms non iodised salt
1/3 cup sugar (I prefer brown )
6 T spns (30 grms) #1 pink salt (prague # 1 powder)
1 Tbl spoon tarragon.

Experiment and add things you like .... garlic, lemon zest

Gently heat until all ingredients dissolved. Leave to cool completely before adding chicken.

If you get a buzz out of making your own small goods there are some good books out there too.

CHARCUTERIE by Michael Ruhlman and Brian Polcyn is a good place to start

Originally Posted by johnd

@Beaker
Yep they come out really juicy, I often do a couple at a time, usually when I have something else to smoke ( hot smoke ).
The pheasant is a real winner too ...makes it retain water / liquid

Brining chicken, submerge in brine liquid for 3 to 5 hrs drain and let rest in fridge uncovered overnight. ( this is an important step )

Smoke / cook to an internal temp of 71'C (juices should be clear)
Personally I use a charcoal smoker to get the flavour into the meat and run manuka / pohutukawa wood chips or saw dust in at the same time over the coals.

Brine recipe

4 liters water
300 grms non iodised salt
1/3 cup sugar (I prefer brown )
6 T spns (30 grms) #1 pink salt (prague # 1 powder)
1 Tbl spoon tarragon.

Experiment and add things you like .... garlic, lemon zest

Gently heat until all ingredients dissolved. Leave to cool completely before adding chicken.

If you get a buzz out of making your own small goods there are some good books out there too.

CHARCUTERIE by Michael Ruhlman and Brian Polcyn is a good place to start

Thanks for that. A couple of things I haven't tried .
I'll give it a go and see what happens.


As an aside, how would you compare yours to the supermarket whole smoked chicken's?

@Beaker I find them to be bigger, and pretty tasty. We usually break them up and use in salads etc. Obviously at first the quality is going to vary as you find the right methods. Keep records of everything you do so you can effectively review and change as wanted.

3 things I would recommend are

An accurate set of scales

A brining needle ... you can get a small syringe style one for under $10 at the supermarket

A meat probe / thermometer

I just asked my wife for an honest unbiased opinion about who's are better ....... I win