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Post by Black Hand on May 3, 2023 17:07:44 GMT -7
For those not familiar, Pancetta is the Italian equivalent of bacon but without the smoke. It is eaten as-is or used as an ingredient in other dishes. On the bottom is the slab that finished its 3 week aging yesterday and the one hanging in the background will start its aging in a couple days. It's rather tasty...  |
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Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990 
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Post by Keith on May 3, 2023 22:35:28 GMT -7
What is the process Black Hand, just hanging in a cool place? Any salting?
Keith.
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Post by Black Hand on May 4, 2023 3:51:59 GMT -7
What is the process Black Hand, just hanging in a cool place? Any salting? Keith. Keith, About 40-50gm sea salt per kg of pork belly - rub salt onto all faces of the meat. Place the meat on an inclined rack in a baking dish for 4-6 days in the refrigerator - flip the meat end for end and/or face to face each day. Washed with white wine (some people use vinegar or beer), wipe with paper towels, allowed to dry a couple hours at room temperature, covered with black pepper (wide variety of aromatics can be used - Black pepper is the most common) and hang for 2-4 days at room temperature. Age in the refrigerator for 3-4 weeks. Cut thin and eat. Necessary for pasta Carbonara (bacon can also be used, but it's not quite the same). Pancetta comes in 2 varieties: flat (tesa) and rolled (arrotolata). There is a YouTube channel Cuordicioccolatto with the recipe I followed. www.youtube.com/@spectacular-cuoredicioccolato |
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Post by bushfire on May 4, 2023 7:09:07 GMT -7
I’m a glutton for all things charcuterie related, looks delicious.
I’d love to try these types of cured meats, i mostly just do jerky or biltong.
I have said (and meant it) that I’d love to go back to Spain just to eat Jamon Iberico again!
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Post by Black Hand on May 4, 2023 8:22:00 GMT -7
No time like the present. The same channel shows many types of cured meats (including prosciutto crudo, the Italian version of Iberico).
I currently have dry-cured sausages aging. They'll be ready to try in a week.
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Keith
City-dweller
Bushfire close but safe now. Getting some good rain.
Posts: 990
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Post by Keith on May 4, 2023 17:56:09 GMT -7
Many thanks Black Hand, very much appreciated.
Regards, Keith.
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Post by Black Hand on May 4, 2023 18:46:29 GMT -7
Happy to be of assistance.
If anyone is in the area, I'm happy to share...
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Post by Black Hand on May 9, 2023 16:42:07 GMT -7
The dried cured pork sausages:  |
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Post by Black Hand on May 19, 2023 8:28:56 GMT -7
The pork & venison version of these sausages was less successful. They need more pork to balance the lean venison and more spice to counteract the concentration of game(y) flavor by drying/curing. Still edible, but with a more assertive flavor and much dryer texture...
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Post by spence on May 19, 2023 22:10:56 GMT -7
An interesting thread, BH. Looks tasty.
I've never tried dry-curing any meat, game or domestic. I did make corned venison for a while, that was a successful experiment. Venison Reubens aren't bad.
Spence
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Post by Black Hand on May 20, 2023 8:55:03 GMT -7
Spence,
I've been wanting to try curing for quite some time (decades) and finally did. I am encouraged by these first results and will try more.
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Post by bushfire on May 22, 2023 19:57:30 GMT -7
There was a guy down the road from us that always did his own pork/venison salami. I tried some once and it was very good, not sure on the ratios to balance things. Was the animal you used young?
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Post by Black Hand on May 23, 2023 4:03:40 GMT -7
Can't really say about the age - it was made from a couple packages of stew meat from some time ago. IIRC, it was a young buck.
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