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Salty Pancetta

PostPosted: Fri Jan 26, 2007 5:34 am
by wallie
I have just finished curing a piece of belly pork for pancetta.
I used Dalesman Instapic a commercial curing salt plus the other seasonings..
I have used Instapic before for bacon etc, its intructions are 1day for every 1/2 inch cure.
It was in the cure for 7 days I have just taking it out washed it off and tried a piece, its very salty.
Would it be o/k to soak the salt out before hanging to dry?


PostPosted: Fri Jan 26, 2007 8:17 pm
by Spuddy
What dosage rate did you use it at wallie?

PostPosted: Fri Jan 26, 2007 9:44 pm
by wallie
As there instructions which was 3% of Instapic to the weight of meat.
So for my 1 kilo of belly pork I used 30grams.


PostPosted: Sat Jan 27, 2007 7:53 am
by Spuddy
I can't find any reference to instapic anywhere although I have seen a lot of Dalesman stuff before. 3% seems about right to me (assuming it is composed of salt, dextrose/sugar and nitrite). If it is just salt and nitrite then that sounds like too much.
Any idea of the composition Wallie plus are you sure it is intended as a dry cure?

PostPosted: Sat Jan 27, 2007 9:15 am
by wallie
Any idea of the composition Wallie plus are you sure it is intended as a dry cure?

Hi Spuddy
First I must apologise as I gave the wrong information regarding the curing salts I used.
When I seen your quote above I realised that I had made a mistake regarding the curing salts I used.
Instapic is not a dry cure its for brine only I have used it to pickle brisket in the past.
What I used for the Pancetta was "Lucas Pokelsaz" which can be used for dry or wet cure.
The text below is from the Lucas website and this is the composition I used:

Middles and bellies of pork can be converted to bacon using a dry rub method of applying a suitable cure mixture based on Dry Cure Mix 48301. The cure mix contains the necessary ingredients for successful curing i.e. cure and salt to produce a traditional-style bacon of good colour and texture. The addition of sugar produces a traditional sweeter cure.
% lbs oz Kg
Polelsalz/Prontocure 83.0 %
Brown/Demerara or Caster sugar 17.%1)
Weigh out the sugar and add it to a polythene bag together with the cure mix and mix thoroughly
2) Bone and trim the middles and belles of pork and remove flare fat as required.
2) Using the dry curing mix at 3% of the weight of the meat, dress both sides, rubbing the mix in
well, particularly on the meaty side.
3) If the middles and belly are particularly thick, pierce the meat to aid penetration of the cure.
Tenderising spikes or fork.
4) Stack the rubbed meats rind down on a suitable rack or tray in the refrigerator until cured. (+- 0.5
of an inch per day).
5) At the end of the curing period, rinse the cured meats in cold water (do not soak) and dry and
mature in chill rind up (if stacked) for 1 - 2 days. The bacon is now ready for slicing.
Cure In The Bag Method
Advantages: Reduces curing time, prevents meat oxidation and contamination.
1) Carry out instructions up to point 2 as above.
2) Place the rubbed meat in a vacuum bag and pull vacuum seal.

Sorry about giving the wrong information.
Pokelsaz is the cure I use for bacon