Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: GusRobin on June 01, 2017, 12:00:30 AM
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Next up ---Pancetta
Picked up a UMAi kit to make pancetta. Went to Costco and picked up a pork belly. Got another good one.
Here it is ready for the cure.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_2360.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_2360.jpg.html)
Mixed up the cure.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_2361_1.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_2361_1.jpg.html)
All rubbed down.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_2362.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_2362.jpg.html)
Bagged and ready for a 2 week rest in the fridge before the next step.
(http://i1047.photobucket.com/albums/b476/gusrobin/IMG_2366.jpg) (http://s1047.photobucket.com/user/gusrobin/media/IMG_2366.jpg.html)
To be continued.........
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Can't wait to see the final results!
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watching .☆´¯`•.¸¸. ི♥ྀ.