Pancetta 02 is in the fridge.
Same recipe except instead of using a click clack I've vacpac d it Attachment 20294
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Pancetta 02 is in the fridge.
Same recipe except instead of using a click clack I've vacpac d it Attachment 20294
Attachment 20297
Not Pancetta but darned tasty home cured bacon. Allan cured and smoked two baconers just before christmas. The hams were in the chiller the night we got broken into and disappeared instead of the powertools they had carefully chosen from locked sheds they broke into and put outside to cart away. Had no luck with fingerprints etc however a few nights later thay were caught in a neighbours implement shed......tried to outrun a policedog....
Lard arsed burglars trying to out run a police dog would be a bit of a lost cause. German Shepherds can run at over 30 mph and Usain Bolt can almost get to 28mph but only for 100 metres.
MmmMmm bacon!
teFerrari's wild boar ham which was presented at a game dinner was the bestest ham I have ever tasted...even better than my Duroc hams...
Mark II pancetta already divvied up, shared...
Ok, so update on the Vacpacked pancetta ... it was a fail .. I can only assume the salt didnt get a good enough coverage - it had bunched at the bottom of the pack .... and the net result was it didnt cure ...
Once I took it out of the vacpac , After 3 days in the back fridge it still hadnt formed a pelicle :(
When I cut into it the inside was off :(
Next round will be done in a vacpac with a much finer salt and better coverage ... I'm still perservering with vacpax as I think it will ultimately give a better result ....
Standby for Pancetta 03 in the next cupla days as soon as I find a nice meaty candidate at the supermarketti ....
T.
Oh sorry to read that, Kiwi39.
Dont be !!!
Its all a learning experience ...
:thumbsup:
Yes, you are right!! I wonder if it is the lack of air?
I don't think so. I think the salt was bunched along one edge and didn't have enough contact with the meat , meaning that it didn't leach enough fluid out of it .,,,
Yes, I see...
I made some up Sep 2012 and it lasted a year. I'll try and find the instructions. It was piss easy.
Pancetta 03 went into the fridge last night ... this one has herbs in addition to the usual spice ...
I used the combined instructions of these two websites
Home Cured Pancetta | Mamaliga
Cured Meats: Pancetta - The easiest cured meat of all!
This webpage has recipes what to serve your pancetta up to the missus in
The Art of the Cure - The Morning News
Guanciale is basically the same as pancetta, just that it's the cheek of the pig's head rather than the belly.
Good articles
I just picked up a pig cheek from the butcher today to make guanciale. Apparently it's the correct meat to use in your carbonara.
Got some more pancetta on the go this morning...cooked up the rib bones with some orange juice, Lea and Perrin sauce and some brown sugar for lunch...they were quite good!!
Pictures!
Sent from my GT-S5360T using Tapatalk 2
samples sent to forum members for "feedback" would be better
My parents just made some too yet to try it as they are a few hours away.
Attachment 27448
Is that sauerkraut, Haggie...
Sure is my parents make it by the ton.
Something I have read and reread about making but have never done so:)
Looks so nice...I stuff capsicums with it and bottle them in a sweetish brine...beautiful with pickled lamb...
Pickled lamb ?? Do tell
We had an off the shelf sauerkraut the other day with a leg of Lmb. Outstanding !
Tim
Tim, this is the link to the recipe...
http://www.nzhuntingandshooting.co.n...27/index4.html
Mark 4 was trialled this morning...after eleven days of lurgie, finally felt like eating something meaningful, so it was pancetta and eggs for breakfast! Because of being under the weather I had left the pancetta in the fridge longer than usual and I dont' think it was at all to its detriment. Yum!
Have you given sauerkraut a go yet @EeeBees ?
Tim
No I haven't, @kiwi39...is a heavy duty plastic bucket alright to ferment it in?
Dont see why not, but for a start I'd make a smaller batch I used one of those click clacks you get at the supermarket with a plastic basket inside to hold my kraut below the fluid level
Tim
Batch 2 of sauerkraut today. Got a nice 1kg cabbage. I used the mandolin to shred it finely - the finer the better as it provides more surface area for the salt to act on.
2 dessert spoons of Celtic salt and a handful of star anise pods kneaded into the salt until the cabbage goes soft.
Then into the click clack with a container of water on top to keep the cabbage below the surface of the brine.
Attachment 35266
Container in ....
Attachment 35267
Lid on and into the back fridge
Attachment 35268
Aaaaaha!!! I get it, thank you, @kiwi39...cool...Celtic salt, I haven't heard of that??? :)
Its one of these new fad salts like pink Himalayan. I'm sure cerebos would do just as well.
We had it in the cupboard so I used it
Tim
I will use my Camargue salt...I am going to try to make some...
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
@kiwi39, oh no...
Shit happens. ;)
How philosophical of you :D:D:D
Once the harvest is over, I am going to make some...it may have gone wrong, but the inspiration is neat, thank you!!!