www.sausagemaking.org

In the 'bad ol' days' before t'internet and any decent books on the subject I cured several full bellies using a product called Instacure given to me by a local butcher. I believe it was a curing salt mix. It came without instructions so I just covered the entire belly with it and placed it in the fridge. Next day it had produced a lot of water so I kept draining it off and adding extra cure. I think I left it about 5 days, then washed it and hung it up in the garage. I would either eat it raw - a little bit on the salty side, or cut into rashers, soaked for a while and then grilled for breakfast.
Whatever was in that mix did its work and kept the belly meat wholesome. But thank god that finally there is help and guidance on hand to steer us all in the right direction (or was ignorance so bliss that we didn't know that there was anything to worry about).

Too late to edit - just come back to me (must be getting old) it was called 'Pronto-cure' and if I remember correctly it was marketed by Lucas the sausage seasoning company.

BriCan wrote:
...might be slow in my old age but things do come to pass

I wonder what the bicarb's for?

Phil

Sorry, my prev post must have looked odd before I added the quote with Brican's cure #2 photo.

OK so it's 18 days since I re-hung the balance of my pancetta project. It feels nice and firm and has lost another 25% from re-hanging. Unsure of total weight loss as I didn't weigh it at the start

Here she is.....





Very very very tasty stuff. The flavoures are incredible. (This is really my first experience of aged bacon products)
The only downside is that I didn't make enough. As suggested earlier in the forum i probably wont roll them next time.

They look great.

Phil

Some fresh-sliced pancetta!!

Delicious!

Nice job, you can be rightfully proud of it.

Phil

Thanks Phil!!