mchar69
Quintessential Chatty Farker
- Joined
- Feb 22, 2014
- Location
- Kensington, MD
Looks good Dan. Joe - how is it you can cure with just sea salt?
Well, I guess I need to take advantage of the bump :becky::becky:.
Technically "pancetta tesa" I suppose.........basically I had a chunk of belly left over from squaring off a side for bacon and decided to cure it. Just straight sea salt for a couple of weeks, rinsed, and hung in the chamber until it lost 30% of the raw weight. The thin pieces got a little hard, but that was to be expected.
I'll play....cured some pork butts a while back. Made some pretty decent ham.....
Looks good Dan. Joe - how is it you can cure with just sea salt?
Not trying to sound like a smart ass, but that is how it was done for years and years. I go with 2.5 % sea salt of the weight of the raw meat. I think this was in the salt for about 10 days if I remember right. Rinsed, pat dry, and hung in my chamber at 55 degrees F and 75 -80% humidity until it lost enough weight.
I usually only use cure #2 if I am making something in a casing. With whole muscle cures, I don't bother with it. Hope that helps.
Had a dream that my chamber died last night.
Had to take a look before heading out this morning.
Happy to see all was well. :mrgreen:
I hoped you were going to post a pic here. Looks amazing Joe! Well done! :thumb:
Coppa looking mighty fine - are you using the money muscle, the whole butt, or..?
Money muscle.
Ground up?