Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: GusRobin on October 29, 2017, 12:03:40 PM
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In June I started some pancetta from pork belly per the UMAi dry bag process. It started out at 95.4 oz and per the directions it should be at 57.24 oz about mid August. Well, it is now almost November and it was only at 74.6 oz. Since it hadn't reduced further in the last month, I decided it was enough to call the pancetta done.
Here it is:
(https://i.imgur.com/UKd2qFV.jpg)
Side view prior to slicing:
(https://i.imgur.com/TDnLwUB.jpg)
Sliced and in the pan. I had some breakfast sausage meat that I hadn't stuffed yet, so I rolled them into small sausage rolls and added them to the pan.
(https://i.imgur.com/mkSusRW.jpg)
Plated with some eggs and salsa.
(https://i.imgur.com/sb1tdQr.jpg)
It was a good flavor. Not sure if it should have been drier, but it was good as it is.
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Looks real good to me..WTG Gus
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I don't know much about pancetta, but that plate sure does look appetizing.
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That does look really good
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I love the taste and denseness of pancetta, but have not yet made any. It sure does look really tasty. Nice job Gus!
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nicely done!
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Great looking Pancetta Gus!