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


martyleach
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.

Titch
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:

martyleach
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.

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

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

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

martyleach
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?

landarc
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

deepsouth
11-26-2014, 08:28 PM
banGin

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

:-D

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

Keep us posted

:pop2::pop2::pop2:

mrbill
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!

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

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

pmad
11-27-2014, 11:05 AM
Awesome