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-   -   Pancetta Update - pr0n (http://www.bbq-brethren.com/forum/showthread.php?t=157101)

Smoking Westy 03-26-2013 08:20 AM

Pancetta Update - pr0n
 
3 weeks ago I started curing a chunk of belly to make pancetta for the first time. After a week of curing it was time to roll and hang in the basement for a couple weeks.

Here is my original thread - http://www.bbq-brethren.com/forum/sh...d.php?t=155862

Last night I decided it was time to try it.

http://i155.photobucket.com/albums/s...ps6b8875d7.jpg

The money shot...

http://i155.photobucket.com/albums/s...psd53665e2.jpg


http://i155.photobucket.com/albums/s...ps1d6b3bbe.jpg

Had to do a little taste test

http://i155.photobucket.com/albums/s...ps6ef33575.jpg


http://i155.photobucket.com/albums/s...ps70b2f1ca.jpg


I'm looking forward to trying out a few new recipes that utilize pancetta in the near future.

bluetang 03-26-2013 08:23 AM

Money shot indeed! That's some awesome looking stuff:clap:

CharredApron 03-26-2013 08:27 AM

Looks absolutely fantastic. I smoke a belly last night and I am getting ready to do the same tasting thing, Thanks
jed

DirtyChurro 03-26-2013 08:28 AM

Look at that last shot... And I only have oatmeal for breakfast. :cry:

Johnny_Crunch 03-26-2013 08:36 AM

Nice pr0n! That looks great!

Fatback Joe 03-26-2013 08:37 AM

Nice job!

Phubar 03-26-2013 08:42 AM

All I can say is yummm!

bigabyte 03-26-2013 09:46 AM

Looks fantastic!:hungry:

fingerlickin' 03-26-2013 10:24 AM

A thing of beauty right there! :thumb:

J-Rod 03-26-2013 11:02 AM

Looks awesome. Nice job!

Smoking Westy 03-27-2013 07:48 AM

Thanks everyone! I after trying this, I wished I would have started this project earlier in winter so I could make some more. Now that we are closing in on spring, I'm not sure I could get another batch done before my basement warms up.

It's on my list to do next winter though!

Big George's BBQ 03-27-2013 07:52 AM

That looks awesome What temp did your basement have to be

Smoking Westy 03-27-2013 08:48 AM

George - my basement (which is just a 90 year old unfinished basement) held steady at 62-63 degrees while throughout the process. I think my humidity levels were 40-50%. A little more humidity wouldn't hurt but the pancetta didn't dry out so things worked out pretty well.

Bonewagon 03-27-2013 09:31 AM

Nicely done. That looks terrific.


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