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Posted: **Tue Aug 28, 2007 3:13 pm**

Pancetta:

Cured for one week, and two weeks in the wine fridge.
The outside is slick with oil. The outer edges are dark brown aged. The pieces of belly are very fatty. There is some bright red left on the meat in the inside, which troubles me slightly.
Haven't tasted it yet.

Posted: **Tue Aug 28, 2007 3:45 pm**

Hi Meat,

The way to check if your meat has air dried enough is to check the water activity(AW). This can be accomplished by Putting you meat in a reasonably close fitting box with a hygrometer/probe on top close the lid. Leave in the fridge overnight to stabilize the humidity. Take a reading and use the following formula.

AW = humidity/100

Your AW should be 0.85 or below.

This was straight out of the fridge with the lid off. The black thing you can see in front of the meat. is a wireless hygrometer.

Posted: **Wed Aug 29, 2007 8:34 pm**

Thanks. I'll get me one of those.

Posted: **Thu Nov 15, 2007 3:45 pm**

Hi

They look fine to me. I always dry my pancetta in the sheet. Let us know how it tastes?

Cheers
Adam

www.sausagemaking.org

Viola -- Pancetta

Viola -- Pancetta