1st go at Pancetta - pr0n

I really need to find a pork belly!!! looks Fantastic!!

My wife is from the Philippines - if I tried to make Pancetta before I could get it prepped for curing she'd have it cut up and ready to fry up some lechon kawali (which btw she makes some AWESOME lechon kawali). Maybe next trip to Asian market I'll get 2 pork bellies; one for her and one for me.

Definitely let us know how this turns out!

I usually leave mine flat. It is a matter of choice. But I think at least two weeks. Mine usually gets left for a month then I cut up & vacuum pack. Some in the fridge and balance in the freezer.
Just out of curiosity one of my favourite uses is to cook up small pieces with onions & garlic. When all soft add some Italian herbs, white wine & crushed tomato. When simmering I add around 4lbs of cleaned & bearded blue mussels. Cook until open - serve with crunchy bread. Wow!!!
John

Nice work and cannot be done where I live without the aid of a fridge and a small wine fridge fitted with a small PC fan.
Winter nights here are about 50F and the winter days get up to 68F or More.
I do a little different;
I use a pork collar butt, I thinks its what you would call "The money muscle" in your boston Butts.
I get a SS tray and place a low trivet in it, A nylon cutting board goes in next.
Then the neck meat. Then I pack with salt mixed with cure (Pink salt).
Another nylon board over that and some heavy wheights on top.
This flattens the meat squeezing out liquid as it cures in a normal fridge.
The trivet gives somewhere for the liquid to sit away from the pork.
After a week I clean it out and repack, Turn over the pork and do it again for another week.
Then I take it out, rinse and dry and place into my small wine fridge @45F with the little fan going for two or three weeks depending if there is any more leakage.
It comes out like proscuto (Is) and is very salty so I use it very fine sliced

JohnHB said:

I usually leave mine flat. It is a matter of choice. But I think at least two weeks. Mine usually gets left for a month then I cut up & vacuum pack. Some in the fridge and balance in the freezer.
Just out of curiosity one of my favourite uses is to cook up small pieces with onions & garlic. When all soft add some Italian herbs, white wine & crushed tomato. When simmering I add around 4lbs of cleaned & bearded blue mussels. Cook until open - serve with crunchy bread. Wow!!!
John

Click to expand...

John,

Please do a tutorial on this!!! That sounds awesome!

Thanks!!

Big slick said:

John,

Please do a tutorial on this!!! That sounds awesome!

Thanks!!

Click to expand...

The mussels or the pancetta?

Sorry the mussels. That sounds heavenly.

Big slick said:

Sorry the mussels. That sounds heavenly.

Click to expand...

It is a very simple quick process. We will have them tomorrow night for dinner. I will document & photograph the process then.
John

Smoking westy,

What temp are you hanging the pancetta at? Do you know what the humidity of your basement is? I wanted to try doing my own prosciutto and pancetta, but I don't think my basement is damp or cool enough to cure/hand meat in.

Big slick said:

John,

Please do a tutorial on this!!! That sounds awesome!

Thanks!!

Click to expand...

I was requested to prepare a tutorial on cooking mussels using homemade pancetta by one of the Brethren, “Big slick” so here it is.
Firstly, I dry cure my pancetta in a fridge for 8-10 days. I then hang it for 3 to 4 weeks in my wine cellar that has a constant temperature of around 14C (57F), humidity usually over 65% and has a 24 hour fan running. I make flat pancetta. Once ready I vacuum pack small quantities, around 110g (1/4lb), keep some in the fridge and freeze the balance.
In Sydney we can buy a range of black mussels (mytilus galloprovincialis). The most convenient are packed in 1kg (2.2lb) packs that are cleaned and debearded and packed live and have a shelf life of about 10 days. They are ready for the pot. Makes for one of the simplest meals.

Ingredients (for light meal for four persons)
· 2kg (4.4lb) cleaned and debearded live mussels
· 2 Tablespoons olive oil
· 110g (1/4lb) pancetta, cut into small lardons
· 2 small onions, chopped finely
· 2 or more chillies to taste, chopped finely
· 2 or more cloves of garlic to taste, crushed
· 1 Tablespoon Italian herb mix (equal quantities of dried oregano, basil, rosemary, thyme & sage)
· 375mls (1/2 bottle) white wine
· 450ml (1lb) tin of crushed tomatoes

Method
1. Lightly brown pancetta in olive oil. Notice the release of fat that helps flavour the whole dish

2. Add onions, chillies and crushed garlic, cook until well softened

3. Add Italian herb mix and cook for a further minute or so
4. Deglaze the pot with the wine and add crushed tomatoes. Simmer for around 5 minutes to integrate all the flavours

5. Rinse mussels in fresh water (our are very salty & need the rinse). Drain.

(in the sink)

(in colander draining)

6. Bring pot to rapid boil and add drained mussels. Stir so base is well mixed with the mussels and put on lid
7. After 2 minutes remove lid and stir and replace lid.
8. After another 2 minutes the mussels are probably opening. When a majority are open give final stir and bring to table

9. Serve in big bowl with a good sourdough bread stick (any bread of choice) and a glass of wine (or two)

(My dinner):grin:
I told you it was dead easy. Hard to fail. Also great as a starter at a dinner party. Complete steps 1 to 4 above before guests arrive. When you want to serve it only take 5 or 6 minutes maximum!
John

Now I must make pancetta!