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Hi All

I have some cure #2.
Since my curing experience is zero, what recipes can I use this for. It is just sitting in my cupboard gathering dust and I would like to use it up.
Any suggestions??

Pancetta's good:

http://curedmeats.blogspot.com/2008/08/pancetta-easiest-cured-meat-of-all.html

Phil

Cure #2 is for dry curing. Your possibilities are endless!


Chris

Thanks, Phil.
Any idea what a curing chamber is??

Hangin_Salami wrote:Cure #2 is for dry curing. Your possibilities are endless!


Chris

Unfortunately my knowledge of this area is dry curing bacon in my fridge using a bought blend of curing salts.
Can you point me in the right direction?
However I dont have any specialist equipment or smokers or space for it, just a normal house in a housing estate.

You're on the right track John, it's the same as your bacon, with a slightly different curing agent in it that allows you to keep it that much longer than you currently do.

At this time of year you can probably hang it in the loft to cure

Dave

I suggested Pancetta, because I understand that it is probably the most 'forgiving' of the air-dried meats.

It's only good traditional 'British Bacon' that went to a 'posh school', after all.

I reckon, at a pinch, it'd be alright in the fridge?

Phil

Pancetta can be dried in a regular fridge with no problems at all.

Excellent!!!!!
I must give this a spin. However could I use loin instead of belly to make it or is that against the purist rules. I ask because belly seems so fatty.

Make it from whatever you want John, (just don't tell anyone). If you leave your ordinary bacon in the fridge too long it turns into pancetta all by itself, using cure #2 instead of cure #1 simply ensures it is a safer product. Give us a shout if you need help with the recipe, but there are some on the site.

Dave

saucisson wrote:Make it from whatever you want John, (just don't tell anyone). If you leave your ordinary bacon in the fridge too long it turns into pancetta all by itself, using cure #2 instead of cure #1 simply ensures it is a safer product. Give us a shout if you need help with the recipe, but there are some on the site.

Dave

Thanks Dave
I am going to try the one the Phil located for me:
http://curedmeats.blogspot.com/2008/08/ ... f-all.html


Other than your pepperami, which I am making again in 2 weeks, and this one can I use it for anything else??

Chorizo, salami, parma ham, bresaola, see here for more info:

http://forum.sausagemaking.org/viewtopi ... 30&start=0

Dave

johnfb wrote:Excellent!!!!!
I must give this a spin. However could I use loin instead of belly to make it or is that against the purist rules. I ask because belly seems so fatty.

Unfortunately, no. The loin is too thick to dry in a regular fridge. You're likely to get a dry outside and a wet, spoiled middle. I guess if you make the strips of loin small enough, it'll work.

Can pancettea be eaten raw, as in parma ham, or does it need to be cooked out like normal bacon??

It can be eaten raw as well as cooked