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Thread: Pancetta...work in progress!

  1. #46
    Member EeeBees's Avatar
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    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...
    Last edited by EeeBees; 13-02-2014 at 07:46 PM.
    kiwi39 likes this.
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  2. #47
    OCD Gravity Test Specialist kiwi39's Avatar
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    Quote Originally Posted by kiwi39 View Post
    Pancetta 02 is in the fridge.

    Same recipe except instead of using a click clack I've vacpac d it Attachment 20294
    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.

  3. #48
    Member EeeBees's Avatar
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    Oh sorry to read that, Kiwi39.
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  4. #49
    OCD Gravity Test Specialist kiwi39's Avatar
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    Dont be !!!

    Its all a learning experience ...


  5. #50
    Member EeeBees's Avatar
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    Yes, you are right!! I wonder if it is the lack of air?
    ...amitie, respect mutuel et amour...

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  6. #51
    OCD Gravity Test Specialist kiwi39's Avatar
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    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 .,,,

  7. #52
    Member EeeBees's Avatar
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    Yes, I see...
    ...amitie, respect mutuel et amour...

    ...le beau et le bon, cela rime avec Breton!...

  8. #53
    Member johnino's Avatar
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    I made some up Sep 2012 and it lasted a year. I'll try and find the instructions. It was piss easy.
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  9. #54
    OCD Gravity Test Specialist kiwi39's Avatar
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    Pancetta 03 went into the fridge last night ... this one has herbs in addition to the usual spice ...
    EeeBees and Toby like this.

  10. #55
    Member johnino's Avatar
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    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.

  11. #56
    OCD Gravity Test Specialist kiwi39's Avatar
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    Good articles

  12. #57
    Member johnino's Avatar
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    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.

  13. #58
    Cook Angus_A's Avatar
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    Quote Originally Posted by johnino View Post
    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.
    This post pleases me.

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  14. #59
    Member EeeBees's Avatar
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    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!!
    kiwi39 likes this.
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  15. #60
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    Pictures!

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