Welcome guest, is this your first visit? Create Account now to join.
  • Login:

Welcome to the NZ Hunting and Shooting Forums.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

Search Forums

Advanced Search
Alpine ZeroPak


User Tag List

+ Reply to Thread
Page 6 of 7 FirstFirst 1234567 LastLast
Results 76 to 90 of 105
Like Tree91Likes

Thread: Pancetta...work in progress!

  1. 31-03-2015, 07:15 PM #76
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    I will use my Camargue salt...I am going to try to make some...
    kiwi39 likes this.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  2. Register to remove these Ads!
  3. 12-04-2015, 10:41 AM #77
    kiwi39
    kiwi39 is offline
    OCD Gravity Test Specialist kiwi39's Avatar
    Join Date
    Oct 2012
    Location
    Kapiti, Wellington
    Posts
    1,807
    Grump

    Mine went off ... I think either my gear wasn't properly clean or there was some cabbage above the brine surface exposed to the air.


    Tim
    Reply With Quote Reply With Quote
  4. 12-04-2015, 12:29 PM #78
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    @kiwi39, oh no...
    kiwi39 likes this.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  5. 12-04-2015, 12:30 PM #79
    kiwi39
    kiwi39 is offline
    OCD Gravity Test Specialist kiwi39's Avatar
    Join Date
    Oct 2012
    Location
    Kapiti, Wellington
    Posts
    1,807

    Pancetta...work in progress!

    Shit happens.
    EeeBees likes this.
    Reply With Quote Reply With Quote
  6. 12-04-2015, 12:37 PM #80
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    How philosophical of you

    Once the harvest is over, I am going to make some...it may have gone wrong, but the inspiration is neat, thank you!!!
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  7. 12-04-2015, 12:54 PM #81
    kiwi39
    kiwi39 is offline
    OCD Gravity Test Specialist kiwi39's Avatar
    Join Date
    Oct 2012
    Location
    Kapiti, Wellington
    Posts
    1,807
    It's like an old Italian nonna once told me about making mozzarella: one in six goes wrong ... And there's just no explanation for it
    EeeBees likes this.
    Reply With Quote Reply With Quote
  8. 21-07-2015, 08:22 PM #82
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    just sampling the latest batch of pancetta in the form of a bacon buttie...it is good...
    veitnamcam and kiwi39 like this.
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  9. 21-07-2015, 09:24 PM #83
    robhughes-games
    robhughes-games is offline
    Member
    Join Date
    Jul 2012
    Location
    Timaru
    Posts
    689
    Mine pancetta has been hanging fir 3 weeks now. I rolled mine but in the future I will try flat. Didn't use any pink salt. Not a fan of nitrates. Sampled the end and its delicious! Got my recipy off river cottage website. Will try remember to get pics
    Reply With Quote Reply With Quote
  10. 22-07-2015, 08:25 PM #84
    scoped
    scoped is offline
    Member
    Join Date
    Jun 2012
    Location
    lower hutt
    Posts
    1,048
    made my own too, only just seen this thread now. it came out real salty though. opinions?
    #BallisticFists
    Reply With Quote Reply With Quote
  11. 22-07-2015, 10:36 PM #85
    kiwi39
    kiwi39 is offline
    OCD Gravity Test Specialist kiwi39's Avatar
    Join Date
    Oct 2012
    Location
    Kapiti, Wellington
    Posts
    1,807

    Pancetta...work in progress!

    Brining is a good way to get the salt %age just right assuming you can make a brine accurately.

    Dry curing is the business but can be difficult to cure the meat without too much saltiness
    Reply With Quote Reply With Quote
  12. 08-08-2015, 12:59 PM #86
    Sako 243
    Sako 243 is offline
    Sako & Anshultz!! Sako 243's Avatar
    Join Date
    Mar 2012
    Location
    Palmerston North
    Posts
    601
    Just found this page. I am thawing two pork bellies from last lot of pigs now to try.
    veitnamcam likes this.
    Reply With Quote Reply With Quote
  13. 08-08-2015, 03:09 PM #87
    Sako 243
    Sako 243 is offline
    Sako & Anshultz!! Sako 243's Avatar
    Join Date
    Mar 2012
    Location
    Palmerston North
    Posts
    601
    I've done two tests on pork belly's I had in the freezer from the last pigs I had done earlier this year.

    Trimmed.


    Option 1 finished.


    Both ready for the fridge.


    Option 1.
    sea/rock salt
    brown sugar
    garlic
    nutmeg
    cracked pepper
    bay leaves
    fresh thyme

    Option 2.
    10+ manuka honey
    sea/rock salt
    pod star anise
    cinnamon
    cracked pepper
    nutmeg

    Both trimmed and rubbed and in bags in fridge.

    John
    veitnamcam, EeeBees and johnino like this.
    Reply With Quote Reply With Quote
  14. 08-08-2015, 05:50 PM #88
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    Looking forward to reading of the results, @sako243
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
  15. 08-08-2015, 06:42 PM #89
    Sako 243
    Sako 243 is offline
    Sako & Anshultz!! Sako 243's Avatar
    Join Date
    Mar 2012
    Location
    Palmerston North
    Posts
    601
    Can you confirm when you put it in the fridge? Do I do that now or during the drying stage?
    Reply With Quote Reply With Quote
  16. 08-08-2015, 06:50 PM #90
    EeeBees
    EeeBees is offline
    Member EeeBees's Avatar
    Join Date
    Jan 2012
    Location
    past the gum trees on your left
    Posts
    5,046
    @sako243, put it in the fridge straight after bagging it...turn twice daily and leave in fridge for five days...on the fifth day if it feels still a bit spongy leave it for another day or two...then proceed with washing off the mix and re peppering...either leave it in the fridge for maturing or hang up in the safe if you have one...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...
    Reply With Quote Reply With Quote
 

 
« Oil for the clubs deep fryer??? | Old Shool Pickled Eggs »

Similar Threads

  1. Back in work after 70+ yrs
    By john m in forum Hunting
    Replies: 23
    Last Post: 23-07-2013, 11:14 PM
  2. Hows this for some Lab work...
    By EeeBees in forum Dogs
    Replies: 8
    Last Post: 02-05-2012, 08:55 AM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts

Forum Rules

Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!
All times are GMT +13. The time now is 01:51 PM.