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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-17-2012, 08:49 PM   #1
SKA BBQ
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Default Pancetta - Botched?

Hey Brethren - I made some pancetta but with out really following the proper procedure. I made a fresh bacon cure but swapped the spices for a pancetta flavour and then hung it. I skipped the cure it for a week part and went straight to hanging it. I took the cheesecloth off and I have a nice red crust but my problem is the ends went a really dark brown almost black. Is this a cause for botulism/mold or just over-drying in which case I can just cut the ends off. Should I rinse and hot smoke or just go ahead and fry some up.
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Unread 02-17-2012, 10:20 PM   #2
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Quote:
Originally Posted by SKA BBQ View Post
Hey Brethren - I made some pancetta but with out really following the proper procedure.

I skipped the cure it for a week part and went straight to hanging it.
Toss it. If you are going to air dry it had to be cured, and the procedures should be followed.
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Unread 02-17-2012, 10:35 PM   #3
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It was rubbed with dry cure before being hung. But according to Charcturiere book I should have cured in the fridge for a week before hanging it.
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Unread 02-17-2012, 10:41 PM   #4
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I have not made pancetta yet BUT I would toss it since it did not cure in the fridge first. Sounds like an important step.
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Unread 02-17-2012, 10:45 PM   #5
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you need to cure it at the proper temp(36* to 40*) for the appropriate tome before you hang it out to dry.
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Unread 02-17-2012, 10:47 PM   #6
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It was in my garage which is 4-5 Celsius (41 farenheit)
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Unread 02-18-2012, 01:41 AM   #7
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Quote:
Originally Posted by SKA BBQ View Post
It was in my garage which is 4-5 Celsius (41 farenheit)
Let me say this first... Curing meat is a science. You should follow procedure! If you have not done so, toss it! You want to be safe than sorry...

That said... your garage is close enough to fridge temp to be ok IF you are sure that it was indeed at that temp (41) the ENTIRE time and there were no major fluctuations.

Not a risk I'd be willing to take however... JMO.

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Unread 02-18-2012, 08:46 AM   #8
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I honestly do not know what you should do.

But:

Meat = Cheap
Doctors = Expensive.

Simple Risk/Reward decision to me.

Good Luck

TIM
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Unread 02-18-2012, 09:53 AM   #9
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I would toss it it should have been cure first taking salt. We always put meat in out building in Nov salt it down , then hung it after a month, some people wold put their meat in a wood box fill with salt.
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Unread 02-18-2012, 09:53 AM   #10
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BTW what did it smell like
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Unread 02-18-2012, 10:02 AM   #11
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anything hung with no intention of smoking needs cure #2,
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Unread 02-18-2012, 10:13 AM   #12
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Toss it. So not worth the risk.
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Unread 02-18-2012, 10:49 AM   #13
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People have been making pancetta long before there was refrigeration and these old ways are still being followed in the farm villages of many countries. They do have their techniques that they follow and there is variance between them. To modify a modern recipe has me a bit nervous. As far as spoiled meat is concerned, your nose is an excellent guide. Do you have someone else you can test it on?
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Unread 02-18-2012, 11:10 AM   #14
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Jestridge how did you handle it this year? Since it has been so warm I would think you could have had a problem using an outbuilding.

Mike
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Unread 02-18-2012, 11:31 AM   #15
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Botulism, from the Latin botulus, or sausage!

Quote:
Originally Posted by SKA BBQ View Post
Hey Brethren - I made some pancetta but with out really following the proper procedure.
^^ Ahem! Er, uh...I think this says it all; even if you're pretty sure it's OK, toss it and next time follow the rules exactly. Not worth making yourself or someone else ill. I've had food poisoning and it's a picnic compared to botulism; still, it's the only time I ever thought dying might improve how I felt!
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