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Author Topic: Pancetta  (Read 1233 times)

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Offline GusRobin

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Pancetta
« Reply #-1 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.


Rolled and tied.


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




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.


« Last Edit: July 09, 2017, 09:13:16 PM by GusRobin »
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Offline Roget

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Re: Pancetta
« on: June 15, 2017, 09:30:25 AM »
Looking forward to seeing the finished product.
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Offline sparky

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Re: Pancetta
« Reply #1 on: June 15, 2017, 03:02:54 PM »
Me too.
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Offline nepas

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Re: Pancetta
« Reply #2 on: June 16, 2017, 08:27:38 AM »
Looking good Gus.

The bag will get loose, just let it go.
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Offline TentHunteR

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Re: Pancetta
« Reply #3 on: June 16, 2017, 08:52:06 AM »
Looking great, so far, Gus!

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Offline RAD

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Re: Pancetta
« Reply #4 on: June 16, 2017, 05:47:21 PM »
This is going to be good
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Love to cook and eat

Offline GusRobin

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Re: Pancetta
« Reply #5 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.



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

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Re: Pancetta
« Reply #6 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.
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