Pachetta #2

[Derek]

Hi All, I have made another batch of Pancetta.

This time I didn't follow the Chow Recipe, I've followed the recipe from my book Charcuterier



I must be good to my butcher, He finally gave me a belly un trimmed. And at a discount.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TU8oAeYHmqI/AAAAAAAADuk/ANjyjrcFAIg/DSC02233.JPG

Spice prep
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TU8oA8uEuzI/AAAAAAAADuo/f9HN6L2TRqA/DSC02287.JPG

&
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/TU8oBsuEdVI/AAAAAAAADuw/HNwmmUBOrWk/DSC02289.JPG

Can you say Yum?
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TU8oCH49_QI/AAAAAAAADu0/SGn7xO-0O5Q/DSC02290.JPG

I went ahead and grinded it after this photo.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TU8oCi1S5wI/AAAAAAAADu4/u4zjazRdK6E/DSC02291.JPG

&
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TU8oDNzPssI/AAAAAAAADu8/F0OdVuhIGOs/DSC02292.JPG

&
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/TU8oDcaJE2I/AAAAAAAADvA/i-k1qJoCswI/DSC02293.JPG

I love this shot :)
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/TU8oDyI_yfI/AAAAAAAADvE/9b6xt9PxRz0/DSC02294.JPG

&
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TU8oEdL_CrI/AAAAAAAADvI/W_L9i7HioJ8/DSC02295.JPG

LOL, The belly still had it bobbies on it.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TVCTRGAASXI/AAAAAAAADxM/xg_e8Avk1qo/DSC02315.JPG

&
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/TVCTSKTNnxI/AAAAAAAADxQ/diACYP_uAps/DSC02316.JPG

Mice en place as Ca call's it, LOL.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TVFZKQQO2nI/AAAAAAAADx0/ICZ5VrebkeY/DSC02326.JPG

I've trimmed up the fat as much as I can "If I made a mistake please let me know nicely ok?
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TVFZK90YjdI/AAAAAAAADx4/O1yKnobxlKU/DSC02327.JPG

First stage of rubbing.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TVFZLROCh3I/AAAAAAAADx8/0UIOj4IBkiw/DSC02328.JPG

Final stage of Rubbing & cyro pack bagging.
https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TVFZL84ePDI/AAAAAAAADyA/bbB7TFshsqQ/DSC02329.JPG

She went into the fridge at 9:48 8-11, I wrote everything down in my log book.

I'll progress pictures of the belly every 5 day's instead of every day ok?

[Derek]

Here is the first 5 day interval "As you can see my chamber is doing a very very nice job on drying the pancetta out"
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TWVBYR3O53I/AAAAAAAAEgs/-mMkVfhGXzI/DSC02730.JPG

This looks a hell of a lot better then my first attempt.

[BealeStreetWayne]

Derek, is this fully cured yet? How did it turn out?

[Derek]

Derek, is this fully cured yet? How did it turn out?It's fully cured Wayne,

Tomorrow is the 10th day And I think I will have 4 more day's then I can try some.



I'll let you know OK?

[BealeStreetWayne]

It's fully cured Wayne,

Tomorrow is the 10th day And I think I will have 4 more day's then I can try some.



I'll let you know OK?

Keep us posted of your results. :)

[Derek]

Will do, I've done Mable bacon and Pancetta #1 so far.

I'll let you know tomorrow.

[Shane Holz]

Derek just my opinion but your butcher is really soaking it to you for Bellies. You can buy some great homemade bacon for less than what he is selling the raw meat for. I don't know how much Pancetta costs a lb, but that is a nice looking set up.

[crewdawg52]

Here is the first 5 day interval "As you can see my chamber is doing a very very nice job on drying the pancetta out"
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TWVBYR3O53I/AAAAAAAAEgs/-mMkVfhGXzI/DSC02730.JPG

This looks a hell of a lot better then my first attempt.

Looks really good so far Derek. Keep us up to date!

Having never done this, just curious and wondering. Wouldn't you need a drip pan or something to catch any excess moisture?

[Derek]

Derek just my opinion but your butcher is really soaking it to you for Bellies. You can buy some great homemade bacon for less than what he is selling the raw meat for. I don't know how much Pancetta costs a lb, but that is a nice looking set up.

Looks really good so far Derek. Keep us up to date!

Having never done this, just curious and wondering. Wouldn't you need a drip pan or something to catch any excess moisture?Thank you Geoff, I have never had an issue with Pancetta dripping before. This one you're looking at how ever a few pepper flakes fell off it, so I wiped it up with a towel.

Shane you are right Sir, but the bacon at the store uses a hell of a lot more salt sir.


My bacon = even with the full amount of salt in my bacon I am curing I can have 1 oz of it.

Store bought = The store purchased bacon is salt riddled. Even with the lower sodium bacon on the market I can only have 2 x pieces a week.

My bacon I am allowed an 1 oz or more a week due to the salt levels.

Plus it's a hell of a lot more fun to cure stuff then to buy it all ready specially the meat!

[spydermike72]

Derek, I think Shane is trying to tell you that your butcher is charging you too much for Pork Bellies. You might want to do some comparison shopping... I know you are a little limited in TC...

[crewdawg52]

Derek, I think Shane is trying to tell you that your butcher is charging you too much for Pork Bellies. You might want to do some comparison shopping... I know you are a little limited in TC...

Good point Mike. How many folks in TC want raw pork bellies? One time special order / specialty cut = big $$$$$. Guessing it would be cheaper if you can get them by the case.

[Derek]

Derek, I think Shane is trying to tell you that your butcher is charging you too much for Pork Bellies. You might want to do some comparison shopping... I know you are a little limited in TC...

Good point Mike. How many folks in TC want raw pork bellies? One time special order / specialty cut = big $$$$$. Guessing it would be cheaper if you can get them by the case.Ah I see your points Mike,

One thing though? The place I get my bellies from is the only PLACE in town that sells them :(

Geoff you are correct Sir, but I have no other place to buy bellies.

Specially in Traverse city or Chit town as I call it.

[Spruce-Ridge-Smokers]

Ah I see your points Mike,

One thing though? The place I get my bellies from is the only PLACE in town that sells them :(

Geoff you are correct Sir, but I have no other place to buy bellies.

Specially in Traverse city or Chit town as I call it.

Maxbauers smokes a ton of their own bacon so I doubt it is so much a special-order issue as a need to purchase several at a time to get better pricing. I have been purchasing meat from Mike at Maxbauers for probably 30 years and he is a great guy who really knows his stuff; negotiate with him. The prices are certainly not wholesale, but then TC is a somewhat unique market.

As for TC being a Chit town, I have spent a large portion of my life up there and I have to disagree. Travel around the globe a bit and you'll see what I mean.

Cheers.

Brian

[Derek]

Maxbauers smokes a ton of their own bacon so I doubt it is so much a special-order issue as a need to purchase several at a time to get better pricing. I have been purchasing meat from Mike at Maxbauers for probably 30 years and he is a great guy who really knows his stuff; negotiate with him. The prices are certainly not wholesale, but then TC is a somewhat unique market.

As for TC being a Chit town, I have spent a large portion of my life up there and I have to disagree. Travel around the globe a bit and you'll see what I mean.

Cheers.

BrianBrian I didn't know you know Mike? Hes a good guy.

Hes the one I buy most of my meat comp meat from. For basic practice I get them from some where else.

I am there is not much for one to do up in Tc unless you like to drink, smoke weed, Or a yuppie.

I have seen there in store smoker, I love it.

[Derek]

Day 10 update.

Here's the pancetta on day 10, I think its looking mighty fine.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TW1a40OEeBI/AAAAAAAAEwI/NM8k7Xx9kbQ/DSC02856.JPG

Nice setting on my fridge eh?

Just so you can see it's not ruined.
https://lh6.googleusercontent.com/_p1VjWUS4xKQ/TW1a5YJXsRI/AAAAAAAAEwM/B9IkeHCLrn0/DSC02857.JPG

[Derek]

Thanks one thing I've learned to do properly and that's to make Pancetta.

Here's the semi final update.

Washed the surface salts of each side for 20 minutes.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TXJwUTY5SPI/AAAAAAAAE1Q/WrMqSqnxOiI/DSC02886.JPG

Sealed it in the bag for a while so it can freeze a little "easier for slicing"
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TXJwUmcAG-I/AAAAAAAAE1U/ayeju8OLvsI/DSC02887.JPG

[Bbq Bubba]

So is it done?
If your just chillin it to slice, skip the bag.
Arent you going to smoke it or is it just cured?

[BruceB]

Brian I didn't know you know Mike? Hes a good guy.

Hes the one I buy most of my meat comp meat from. For basic practice I get them from some where else.

I am there is not much for one to do up in Tc unless you like to drink, smoke weed, Or a yuppie.

I have seen there in store smoker, I love it.

Not that there's anything wrong with that.....maybe not so much the weed thing.

[Derek]

So is it done?
If your just chillin it to slice, skip the bag.
Arent you going to smoke it or is it just cured?Bubba,

The Pancetta is done.


I don't know when I will be getting around to slicing it.

I am pretty ill right now with the flu.
And Pancetta is cured not smoked :)

Woohoo I actually got to tell Bubba something for once!

[spydermike72]

And Pancetta is cured not smoked :)

Woohoo I actually got to tell Bubba something for once!

But Derek is it ok if I smoke it ? Ok ?

[Derek]

But Derek is it ok if I smoke it ? Ok ?I'm sure you could Mike, But why?

I think then all you have is a flavorful smoked Bacon?

[spydermike72]

I'm sure you could Mike, But why?

I think then all you have is a flavorful smoked Bacon?

But if I dont try it I will never know right ? Ok ?

[Derek]

But if I dont try it I will never know right ? Ok ?That's true Mike, What flavor of wood are you going to smoke the belie with?

[Spruce-Ridge-Smokers]

But Derek is it ok if I smoke it ? Ok ?

You guys truly crack me up. :D

[spydermike72]

That's true Mike, What flavor of wood are you going to smoke the belie with?

I was thinking Alder and Mulberry. Ok ?

[Derek]

I was thinking Alder and Mulberry. Ok ?That sounds good.

I can't wait to see your Pancetta done.

[Shane Holz]

This sounds so good I would like to try some if you guys don't mind. Is that ok with you guys?

Sent from my Droid using Tapatalk

[Derek]

This sounds so good I would like to try some if you guys don't mind. Is that ok with you guys?

Sent from my Droid using TapatalkIt's OK with me, if it's ok with Mike :wink:

LOL kidding bud!

[Derek]

I sliced most of it for ABT'S and I cooked some for Potato soup tonight.

Anyways here is a major update.

Semi unfroze the pancetta.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TXJwUmcAG-I/AAAAAAAAE1U/ayeju8OLvsI/DSC02887.JPG

I love that SLICER.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TY37yuAhhtI/AAAAAAAAFH0/g4i3Q-ioHSY/DSC03071.JPG

Pile -O- Pork Anyone?
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TY37y7qbOZI/AAAAAAAAFH4/xfZO1xLIXu0/DSC03072.JPG

Hmmmm Yum.
https://lh5.googleusercontent.com/_p1VjWUS4xKQ/TY37zSmqCFI/AAAAAAAAFIA/9Z1bfc52ULw/DSC03074.JPG

I have fried up about 6 oz for soup tonight.
https://lh4.googleusercontent.com/_p1VjWUS4xKQ/TY37z1gbeBI/AAAAAAAAFIE/Fh_qAhsvjsc/DSC03075.JPG

https://lh3.googleusercontent.com/_p1VjWUS4xKQ/TY370YwU4MI/AAAAAAAAFII/XMM7NIHd4Us/DSC03076.JPG

Yum!!!!!!!!!!!!!!!!!!!! I can't wait.

[sfisch]

Nicely done, that slicer does the trick!

SCott

[Derek]

Nicely done, that slicer does the trick!

SCottThank you Scott, I love making bacon.

Screw making Sausages, hotdogs, and so on.

Bacon is where it's at!