Let's Talk BBQ
Cured Meats & Food Preservation => Cured meats & Food Preservation => Charcuterie: Ham, Bacon, Sausage, etc. => Topic started by: nepas on June 20, 2017, 04:33:45 PM
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Time to take the Pancetta from the UMAi bag. Bagged on 4-27 after a 7 day cure (i think it was 7)
Going to fridge rest this for 2 days before slicing.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/pac3.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/pac4.jpg)
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Superb. :thumbup:
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Why two days?. How do you determine how long it stays in the refrigerator?
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Awesome
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Why two days?. How do you determine how long it stays in the refrigerator?
Because i'm going to be lazy for 2 days :D :D :D
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Ok its was longer than 2 days :D :D
UMAi Pancetta is sliced.
Clear wrap over each sliced layer, then cover and put in fridge so the meat does not get over worked. Vac seal tomorrow.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umpancy7.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umpancy8.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/umpancy9.jpg)
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The sausage maker at his best again. :thumbup:
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Great looking pancetta.
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Vac sealing this morning.
Vac set at 40 (so i dont squish the slices)
Seal time at 7 sec.
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/p5.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/p7.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/p6.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/p8.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/p9.jpg)
(http://i868.photobucket.com/albums/ab242/nepas1/2017umai/p10.jpg)