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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 03-26-2013, 08:20 AM   #1
Smoking Westy
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Default 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.



The money shot...






Had to do a little taste test







I'm looking forward to trying out a few new recipes that utilize pancetta in the near future.
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Unread 03-26-2013, 08:23 AM   #2
bluetang
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Money shot indeed! That's some awesome looking stuff
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Unread 03-26-2013, 08:27 AM   #3
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Looks absolutely fantastic. I smoke a belly last night and I am getting ready to do the same tasting thing, Thanks
jed
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Unread 03-26-2013, 08:28 AM   #4
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Look at that last shot... And I only have oatmeal for breakfast.
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Unread 03-26-2013, 08:36 AM   #5
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Nice pr0n! That looks great!
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Unread 03-26-2013, 08:37 AM   #6
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Nice job!
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Unread 03-26-2013, 08:42 AM   #7
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All I can say is yummm!
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Unread 03-26-2013, 09:46 AM   #8
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Looks fantastic!
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Duh.
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Unread 03-26-2013, 10:24 AM   #9
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A thing of beauty right there!
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Unread 03-26-2013, 11:02 AM   #10
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Looks awesome. Nice job!
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Unread 03-27-2013, 07:48 AM   #11
Smoking Westy
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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!
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Unread 03-27-2013, 07:52 AM   #12
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That looks awesome What temp did your basement have to be
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Unread 03-27-2013, 08:48 AM   #13
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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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Unread 03-27-2013, 09:31 AM   #14
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Nicely done. That looks terrific.
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