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Pancetta Update - pr0n

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Smoking Westy

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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/showthread.php?t=155862

Last night I decided it was time to try it.

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The money shot...

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Had to do a little taste test

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