Thread: Pancetta...work in progress!

@Beaker
Yep they come out really juicy, I often do a couple at a time, usually when I have something else to smoke ( hot smoke ).
The pheasant is a real winner too ...makes it retain water / liquid

Brining chicken, submerge in brine liquid for 3 to 5 hrs drain and let rest in fridge uncovered overnight. ( this is an important step )

Smoke / cook to an internal temp of 71'C (juices should be clear)
Personally I use a charcoal smoker to get the flavour into the meat and run manuka / pohutukawa wood chips or saw dust in at the same time over the coals.

Brine recipe

4 liters water
300 grms non iodised salt
1/3 cup sugar (I prefer brown )
6 T spns (30 grms) #1 pink salt (prague # 1 powder)
1 Tbl spoon tarragon.

Experiment and add things you like .... garlic, lemon zest

Gently heat until all ingredients dissolved. Leave to cool completely before adding chicken.

If you get a buzz out of making your own small goods there are some good books out there too.

CHARCUTERIE by Michael Ruhlman and Brian Polcyn is a good place to start