View Full Version : 22lbs of pork belly to Pancetta :)

11-25-2014, 11:43 PM
The hogs are so fat right now. They are all fat which is great for Pancetta but not so good for bacon. My buddies asked me to make some Pancetta for them so here we go. Bellies curing with a savory (vs sweet) spice. Think crushed Juniper berries, Bay leaf, fresh Thyme, garlic...
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%20Nov%202014/Curing_zpsb9928bd9.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%20Nov%202014/Curing_zpsb9928bd9.jpg.html)
After a week, they get washed really good and hung in the cold smokehouse for about 8 hours.
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%20Nov%202014/smokehouse_zpsf1933d0e.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%20Nov%202014/smokehouse_zpsf1933d0e.jpg.html)

http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%20Nov%202014/smoking_zpsbe0e1920.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%20Nov%202014/smoking_zpsbe0e1920.jpg.html)

Then the hard work begins as they have to get rolled up real tight (after a pepper spinkle) and tied up. Then they go into the Charcuterie fridge where I can control temp (up to ambient) and humidity.
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%20Nov%202014/fridgeopen_zpsf9147fd6.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%20Nov%202014/fridgeopen_zpsf9147fd6.jpg.html)
http://i1197.photobucket.com/albums/aa430/martyleach/Pancetta%20Nov%202014/inthefridgebestone_zps0b02cb9a.jpg (http://s1197.photobucket.com/user/martyleach/media/Pancetta%20Nov%202014/inthefridgebestone_zps0b02cb9a.jpg.html)

Let these guys dehydrate for 2 weeks and we are good to go.

11-25-2014, 11:49 PM
I just got some great Walnut handles in the mail from Marty.
You think he could have waited 2 weeks and slipped a little extra in :becky:

11-26-2014, 12:04 AM
Cool. Glad you got them. The Aussie mail system is not always predictable. We get them to your country in 2 days and it takes at least 2 weeks to get to your location. I'm thinking the Emus are wearing the wrong size mail bag or something.

11-26-2014, 05:03 PM
Very nice, hope you post some finish pics.

11-26-2014, 05:06 PM
What's in the cheesecloth?

11-26-2014, 05:13 PM
That looks great! I'm jealous of your setup

11-26-2014, 05:23 PM
I knew someone would ask! That is cured belly trimmings. I'll let them go 5 days or so. I'm dying to try some....

What's in the cheesecloth?

11-26-2014, 05:24 PM
Very nice so far Marty

Big George's BBQ
11-26-2014, 07:43 PM
Marty that sounds tremendous

11-26-2014, 08:28 PM

11-26-2014, 09:52 PM
So you're near by.... hmmmm... that stuff looks great!


Smoke Dawg
11-26-2014, 09:59 PM
That looks great - Love the setup

Keep us posted


11-26-2014, 10:15 PM
looking good so far, love your set ups.

Enrico Brandizzi
11-27-2014, 07:28 AM
Great skill and for sure great result!

11-27-2014, 08:07 AM
Dang Marty! You don't fool around, do ya!! You're quite the Master of cured meats!

11-27-2014, 08:40 AM
Very nice!!!

11-27-2014, 11:05 AM