Need Pancetta Recipes

[wheels]

Not yet TLP.

Next half pig arriving in 2-3 weeks!

Phil

[Iamarealbigdog]

Hey TLP...

No Pictures.....????


Where is the food porn king

[This Little Piggy]

You'll have to help me out guys! I'm such a tecno-weenie, I still don't know how to include images when posting to the forum or even how to select an image for my avatar!

Big Dog, are you referring to the post on my blog about the future of food porn? As the "meat dude" for most of my friends, I've probably heard every possible joke about sausages, but if I used any of the photos from my X portfolio, I'd get kicked out of the forum for sure! The closest I come on my blog is the photo in the Drinks category, entitled Summer Spritzer.

I'm making an upgraded version of the bacon explosion, using your bourbon-maple barbecue sauce, so look for a full photo spread later this week. That should keep the food porn thread going![/img]

[wheels]

TLP

There's a tutorial on posting imageshere:

http://forum.sausagemaking.org/viewtopic.php?t=1610

You can set your avatar via your 'profile' - link at top of page.

Any problems - just shout!

Phil

[Iamarealbigdog]

You'll have to help me out guys! I'm such a tecno-weenie, I still don't know how to include images when posting to the forum or even how to select an image for my avatar!

Big Dog, are you referring to the post on my blog about the future of food porn?

Just for you buddy....

TLP Pancetta, the whole story...

I for one will try the orange zest adaptation

[This Little Piggy]

Thanks, guys! The pancetta with orange looks the same, except that, as it ages and gets its weekly bath in balsamic vinegar, the outside takes on a rich, dark, purplish-red color. Beautiful!

[wheels]

Well I finally got around to making TLP's Pancetta with Orange and Fennel(Pancetta di Larbo!):



...and very nice it is too.

Next time I think I'll even increase the fennel.

Phil

[This Little Piggy]

And what a beautiful picture too�quite an artistic arrangement!

This past weekend I made some skewers for grilling, with lamb, onions, and roasted beets. I marinated the meat and drizzled everything with a little of the blood orange syrup and then wrapped each skewer with a piece of this orange-flavored pancetta. Very good! but my favorite is still to eat this pancetta raw.

[wheels]

TLP

What % weight loss are you getting with this? Mine was 22%. Will that be enough to make it safe raw? (although I ate a piece and am still here!).

Thanks again for the recipe

Phil

[This Little Piggy]

I haven't actually weighed mine, so I don't know how much weight they're losing while they're hanging. Since the pancetta is fully cured, the drying is not so much for safety as it is to firm up the texture and concentrate the flavor. So it's just a question of hanging it until you like the results. My experience has been that a longer hanging of 3-4 weeks, which you did, does improve it.

To be sure it's completely safe, you can always cook it, but this one is particularly delicious raw. Glad to hear you're still with us after trying it!

[wheels]

Nah, I'll eat most of it raw. But I fancy some wrapped around a pork tenderloin.

Phil

[hotgoblin]

hi all sound great just happen to have some spare belly my question is what is turbinado sugar sorry

[wheels]

Hotgoblin

http://en.wikipedia.org/wiki/Turbinado_sugar

I guess the nearest we get is Demerara. However, I used Muscodavo and it was very good. The orange pancetta seems to be like Marmite - you'll either love it or hate it!

Phil