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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 06-15-2013, 05:18 PM   #1
martyleach
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Default 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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Unread 06-15-2013, 05:27 PM   #2
Moose
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Dang, Marty, wow!

So how did it compare with store bought product?
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Unread 06-15-2013, 05:33 PM   #3
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WOW! That looks damn tasty! I got a slab of pork belly in the freezer, thanks!
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Unread 06-15-2013, 05:41 PM   #4
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Nice treat! Wish that was here
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Unread 06-15-2013, 05:45 PM   #5
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That is gorgeous. I am sure the taste was just as good.
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Unread 06-15-2013, 05:46 PM   #6
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Quote:
Originally Posted by Moose View Post
Dang, Marty, wow!

So how did it compare with store bought product?
Kind of hard for me to compare since it has been an age since I last bought some.
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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Unread 06-15-2013, 05:53 PM   #7
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Looks great! Was that belly vac packed? How much per pound?
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Unread 06-15-2013, 05:55 PM   #8
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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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Unread 06-15-2013, 05:58 PM   #9
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Nice Marty, that looks great.
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Unread 06-15-2013, 06:01 PM   #10
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Great job! That looks like it came out great!
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Unread 06-15-2013, 06:07 PM   #11
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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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Unread 06-15-2013, 06:18 PM   #12
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AWESOME Marty. Love the Cave!
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Unread 06-15-2013, 06:20 PM   #13
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Quote:
Originally Posted by Teamfour View Post
Looks great! Was that belly vac packed? How much per pound?
It was vac sealed. Price was expensive.... $2.89/lb
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Unread 06-15-2013, 06:21 PM   #14
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Quote:
Originally Posted by SmokinAussie View Post
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
SmokingAussie,

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.

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Unread 06-15-2013, 06:34 PM   #15
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Quote:
Originally Posted by SmokinAussie View Post
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
1. To control the humidity, I first had to run electricity into the fridge. So I mounted a junction box on the outside of the fridge and ran wires straight through where I mounted a handy box with receptacle.
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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