Let's Talk BBQ

Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: GusRobin on June 14, 2017, 11:30:24 PM

Title: Pancetta
Post by: GusRobin on June 14, 2017, 11:30:24 PM

Or will be in 6-8 weeks.

2 weeks ago I started to dry cure some pork belly. Took it out today and rinsed it off.
(http://i.imgur.com/MQxdO18.jpg)

Rolled and tied.
(http://i.imgur.com/g2S5d5g.jpg)

UMAi bagged, weighed, and ready to go into the fridge for a 6-8 week rest.

(http://i.imgur.com/CjeHfef.jpg)


As you can see, it weighs 95.4 oz. So it has to lose about 35-40% (down to 62 - 57.2 oz).

Be back in late July- early August.

Title: Re: Pancetta
Post by: Roget on June 15, 2017, 09:30:25 AM

Looking forward to seeing the finished product.

Title: Re: Pancetta
Post by: sparky on June 15, 2017, 03:02:54 PM

Me too.

Title: Re: Pancetta
Post by: nepas on June 16, 2017, 08:27:38 AM

Looking good Gus.

The bag will get loose, just let it go.

Title: Re: Pancetta
Post by: TentHunteR on June 16, 2017, 08:52:06 AM

Looking great, so far, Gus!

Title: Re: Pancetta
Post by: RAD on June 16, 2017, 05:47:21 PM

This is going to be good

Title: Re: Pancetta
Post by: GusRobin on July 09, 2017, 09:20:43 PM

UPDATE:

Since the previous pics were deleted by Photobucket, I uploaded them to Imgur and added them back in the post.
Took the pancetta -to-be and weighed it today.

(http://i.imgur.com/Z177q7G.jpg)

That's about a 9 1/2 % weight loss with about a month to go.
See you then

Title: Re: Pancetta
Post by: DryageGuru on July 10, 2017, 07:10:45 PM

FYI, Just heads up you may not get the full 35-40% loss in two months because Pancetta is so high in fat (doesn't hold much moisture to start with) it will likely loose a bit less, often it is good and firm to slice at 25-30% loss.