Patchy Pancetta

Air dried cured Meat Techniques

Patchy Pancetta

Postby Big Mincer » Mon Apr 13, 2020 5:59 pm

Hi all,

Curing a pancetta at 2.5% salt to weight and a week in. The colour of the meat is patchy, pink in places where the curing salt is clearly been absorbed but dark in other patches.

Should I be concerned, or will another week likely sorry it out?

As it was a 2.5% cure, I even considered adding some more cure to bring it closer to three and concentrate on rubbing it in to the darker patches of meat.

Any help gratefully received.

Ned
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Re: Patchy Pancetta

Postby NCPaul » Tue Apr 14, 2020 11:04 am

Are you curing the belly flat or rolled up?
Fashionably late will be stylishly hungry.
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