Thread: Pancetta...work in progress!

@Beaker I find them to be bigger, and pretty tasty. We usually break them up and use in salads etc. Obviously at first the quality is going to vary as you find the right methods. Keep records of everything you do so you can effectively review and change as wanted.

3 things I would recommend are

An accurate set of scales

A brining needle ... you can get a small syringe style one for under $10 at the supermarket

A meat probe / thermometer

I just asked my wife for an honest unbiased opinion about who's are better ....... I win