ComradeQ wrote:Looks great! I too have used that recipe and it is really good, best one in that book imho
How is the drying coming along? I used red wine vinegar to wipe off any mold and liked the added element that it brought to the taste.
Dingo wrote:Ok..so i couldn't wait any longer and had to cut into my pancetta Before you all start bestowing the virtues of patience upon me...keep reading.....
The reason for my decision was two fold...
Firstly...the pancetta has been very slow to loose weight...giving me cause for concern.
Secondly...i realized that Rhulmans recipe is not designed to eaten as a cold cut..rather it needs to be cooked. Which means I used Cure #1 not #2.
The Pancetta has been in my cabinet (60F@50%) for just over a month. I lightly fried a sliver today and it was sure tasty, but (depending on if i make it through the night) i assume i shouldn't eat it uncooked? What are your thoughts?
BriCan wrote:I have always used cure #1 and done long term...
wheels wrote:The EU scientists note, that even when the Cure #1 could be considered 'expired', the protection it gives continues:
The meat will also have some protection due the reduction of water activity (Aw) through drying.
That said, for most it still makes a lot of sense to use cure #2.
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