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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-15-2013, 05:18 PM | #1 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Made some Pancetta (Italian bacon) lotsa PRON
Pancetta is basically bacon as we know it rolled up, not smoked, and then dehydrated a little bit to intensify the flavor of the bacon. Typically, you buy it in paper thin pieces. Like bacon, you need to cook it at the end of the process.
Quite often, a recipe will call for 1/4 inch cubes of Pancetta. I don't know where to buy that around here, so I made one. I found a pretty good pork belly at Whole Foods. It was about 15lbs. I cut it in half and trimmed it up a bit. One piece will be bacon and one will be Pancetta. Got the ingredients for the cure and seasoning out Bagged and ready for 7-10 days in the fridge, turning and rubbing every day. After 8 days in the cure, I removed it, rinsed it off really good and got rid of all the noticeable seasoning. Then I gave the meat side a good slather of fresh pepper and rolled it really tight. Don't want to leave any air left in the middle. This is probably the most difficult part. Then it went into my temperature and humidity controlled cave which is actually an old fridge with a couple mods so that I can dial in the temp and Relative Humidity. I dialed the temp to 53 and the humidity to 60%. I left it there for 2 weeks to dry slowly. You don't want the outside drying too quickly After 14 days, here is the beauty Cooked a little lower than normal bacon. I had to try it!! Put on a sourdough English muffin, topped with sharp Provolone and a fried egg. Dang that was good!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-15-2013, 05:27 PM | #2 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Dang, Marty, wow!
So how did it compare with store bought product?
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06-15-2013, 05:33 PM | #3 |
is one Smokin' Farker
Join Date: 02-13-13
Location: Wyoming County, N.Y.
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WOW! That looks damn tasty! I got a slab of pork belly in the freezer, thanks!
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UDS, Mini-UDS, Weber OTS, smokey joe, gasser, 3 pie irons, and a weenie fork. [URL="http://www.bbq-brethren.com/forum/group.php?groupid=34"][COLOR="Blue"]Secret Squirrel Society[/COLOR][/URL] - Nope, doesn't exist. Bob Semper Fi |
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06-15-2013, 05:41 PM | #4 |
Found some matches.
Join Date: 06-09-13
Location: Cincinnati, OH
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Nice treat! Wish that was here
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06-15-2013, 05:45 PM | #5 |
somebody shut me the fark up.
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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That is gorgeous. I am sure the taste was just as good.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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06-15-2013, 05:46 PM | #6 | |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Quote:
It was good and met my expectations..... but ...next time I will get more seasoning into the cure. I'm thinking I will do a heavily seasoned wet cure next time. I've got to tell you though, that was one great sandwich....
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-15-2013, 05:53 PM | #7 |
is Blowin Smoke!
Join Date: 07-13-12
Location: Sterling, VA
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Looks great! Was that belly vac packed? How much per pound?
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06-15-2013, 05:55 PM | #8 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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Nice work Marty!
Can you tell me more about those mods with that fridge. I might like to use one of my old ones for the same thing! Cheers! Bill
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06-15-2013, 05:58 PM | #9 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice Marty, that looks great.
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06-15-2013, 06:01 PM | #10 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Great job! That looks like it came out great!
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06-15-2013, 06:07 PM | #11 |
is Blowin Smoke!
Join Date: 02-02-13
Location: Springfield, IL
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That looks great...hard to come by here and if you do the price makes it out of consideration. Awesome effort!
I would like to know more about the Temp. And humidity controlled cave. |
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06-15-2013, 06:18 PM | #12 |
Babbling Farker
Join Date: 02-24-13
Location: Port Charlotte, Florida
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AWESOME Marty. Love the Cave!
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06-15-2013, 06:20 PM | #13 |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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It was vac sealed. Price was expensive.... $2.89/lb
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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06-15-2013, 06:21 PM | #14 | |
is One Chatty Farker
Join Date: 06-04-12
Location: NOVA via NOLA
Name/Nickname : David
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Quote:
I do some curing as well, but it is difficult to explain. Check out Jason Molinari's blog (http://www.curedmeats.blogspot.com/). He explains everything you'd ever want to know about curing. David
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Shirley 24" x 60", 26" OTG, 22" WSM,
(Former pits: Klose 20" x 48", New Braunfel's El Dorado) - "There's nothing magical about 225°, except waking up earlier and eating later." - DaveAlvarado - "You talk about burning lots of wood like it’s a bad thing..." - Gimmethecash Certified IMBAS MOINK Baller! |
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06-15-2013, 06:34 PM | #15 | |
Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Quote:
2. I then plugged in a humidity controller that I got from here. http://www.opticsplanet.com/vwr-trac...ller-4190.html 3. I then plugged in my ultrasonic humidifier. Now, the fridge is good to go for humidity. Just program the controller. 4. Control the temp. Most fridges don't give you the ability to set a temp above 40 degrees so you need to attach a controller onto the power cord of the fridge to turn it on and off with an external controller. This is what I used. So you plug the fridge into this and plug the controller into an AC source. You will need to run a small hole in the fridge for the temp probe. This unit works really well. I am now moving down the path of making cheese as this is a perfect ageing chamber/cave.
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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