www.sausagemaking.org

Yo yo all,
I was making some bacon recently (honey bourbon, maple and pea meal) and decided to use my last belly to try a panchetta. I went with the recipe in rhulmans recipe. Here it is in the chamber;



i let you know how it goes in a couple of weeks

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.

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.

Thanks ComradeQ....the panchetta has been in the cabinet for 15 days now, however it still seems very soft...not firm at all. So i'm leaving it in for a while longer.
I must say, that's the only think I dont like about the recipe in Charcaturie, i much prefer a % weight loss figure than the ambiguous "feel" approach. Otherwise I've enjoyed the book.

15 days seems 'early days', particularly for a rolled pancetta. I'd expect them to take a month to be at a stage where they could be served without cooking. I aim for at least 30%+ weight loss, but sometimes with 'good and fatty' bellies, have to settle for 20 - 25%.

Of course, for cooking, you can just give it a couple of weeks or so.

HTH

Phil

just as an observation there are many more chances of troubles/significantly longer drying times for arotolata than a simple tesa.

we only roll particularly special pancetta that will be eaten as cold meats, all others for cooking etc are left flat.

Tesa can be done in a regular fridge as well.

quietwatersfarm wrote:we only roll particularly special pancetta that will be eaten as cold meats, all others for cooking etc are left flat.

+1

Phil

Thanks guys,
I'm in no rush for the pancetta...it's the only thing in the cabinet right now. I'm kicking myself for not weighing it prior to putting it in the cabinet. You live and learn.

It's interesting to hear about your ideas for pancetta versus tesa...i hadn't thought about it like that. My goal is for an uncooked old cut.

I think I'll weigh the cut now...at least I can monitor further weight loss..and make some assumption as to weight loss to date.

Thx Stephan

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?

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.

So??

Ok it seems that you have experienced the 'temperature swing/mood' -- it went slow instead of the faster rate -- it happens and believe me you learn to go with the flow If you had kept on drying until really firm you could have eaten as a cold cut -- I have always used cure #1and done long term -- now before anyone/everyone has a hissy fit I will state hear and now on this score long term cure #2 short term cure #1

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?

If it was dryer (as I said above) I would eat it

Thanks Brican...i ended up slicing half of the pancetta for cooking and re-hung the other half for further drying....
Here's breakfast this morning....pancetta, jalapeno & cheese sausage patties and eggs



The pancetta is awesome.....i've been a fool i should've been aging bellies like this from the beginning ( i went through 50lbs of bellies in the last 12 months and this is my first pancetta )

My feeling is what you have there is some very nice, well matured, bacon. Never anything wrong with that!

As Robert set out, if left to dry further it will only get better I'm sure.

BriCan wrote:I have always used cure #1 and done long term...

The EU scientists note, that even when the Cure #1 could be considered 'expired', the protection it gives continues:

http://www.efsa.europa.eu/en/efsajournal/doc/14.pdf

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.

Phil

Thanks mates....i live and learn another day.

wheels wrote:The EU scientists note, that even when the Cure #1 could be considered 'expired', the protection it gives continues:

http://www.efsa.europa.eu/en/efsajournal/doc/14.pdf

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.

Phil

might be slow in my old age but things do come to pass