Dry Curing Bags:

Air dried cured Meat Techniques

Dry Curing Bags:

Postby MikeD » Mon Apr 27, 2020 9:14 pm

Hi,
Has anyone used dry curing bags to make pancetta tesa? If so could you give me the details of a UK supplier, I am struggling to locate a source, and until I do I am afraid my first venture into making pancetta will have to remain on the back burner, stay safe everyone.
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Re: Dry Curing Bags:

Postby NCPaul » Tue Apr 28, 2020 10:44 am

If it's not a very big piece after the curing it can be dried flat on a rack in a fridge. I used my beer fridge so it had daily air exchange. :D
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Re: Dry Curing Bags:

Postby NCPaul » Tue Apr 28, 2020 10:48 am

Fashionably late will be stylishly hungry.
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Re: Dry Curing Bags:

Postby MikeD » Tue Apr 28, 2020 10:02 pm

Hi
Thanks for the link, interesting to see the differing herb and spice combinations that people use in producing their pancetta, I think that when I finally make my own pancetta there will be some trial and error adjustments, so I think that I will concentrate on smaller cuts of pork belly until I achieve the balance that suits my taste.
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Re: Dry Curing Bags:

Postby NCPaul » Tue Apr 28, 2020 10:10 pm

wheels has a calculator on his blog as well as another variation.
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Dry Curing Bags:

Postby MikeD » Thu Apr 30, 2020 10:04 am

Hi
Thanks for that, I have looked at the calculator and although my ingredients differ slightly, it is a good basis to start, obviously the salt and cure 2# amounts are of importance, and I will obviously use the calculator for those ingredients, I have also found a source for dry aging bags and vacuum strips too, hopefully when I can source some pork belly from my local supplier and I have the dry aging bags I intend to make a start with just a 500gm piece of pork for a start, that will give me a starting point, and I will report back on how it stacks up in a few months time, thanks for your help.
Mike
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Re: Dry Curing Bags:

Postby wheels » Tue May 05, 2020 4:26 pm

It really is just like making bacon Mike. Do a flat one first (Stesa).

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Re: Dry Curing Bags:

Postby MikeD » Tue May 05, 2020 9:08 pm

Hi Phil
Picked up my pork belly yesterday and it is now vacuum packed in the fridge on its first stage of the journey, I am looking forward to the far distant future and getting to test it. I followed your calculator for the salt and cure #2 quantities and added the coarse ground black pepper and chilli flakes as per my mums recipe. After ten days it will be washed in "il baffone," patted dry then the other ingredients will be rubbed in before returning to the dry aging bags to await the weight loss. Will keep you informed.
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Re: Dry Curing Bags:

Postby wheels » Wed May 06, 2020 6:02 pm

It sounds a great plan.
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