Well when I have an itch, I usually have to scratch it
I picked up a belly on Saturday with the idea half would be side bacon and half pancetta
I am using the Poli recipe
I divided the belly in half and did preliminary roll ups and selected a piece
Here is the chosen one all vac sealed and starting its first 4 days in the fridge
(http://i845.photobucket.com/albums/ab19/rickrick949/th_HPIM0155.jpg) (http://s845.photobucket.com/albums/ab19/rickrick949/?action=view¤t=HPIM0155.jpg)
Stay tuned, re spice in 2 days
Man with all the great posts lately on makin some pancetta has got me itchin to make some too.
I can't wait to see the finished product!
Mrs
This is going to be interesting
I wanted to get it done before the weather starts to warm up
The garage is the perfect curing cabinet right now LOL
But I love this stuff sliced thin with some cheese
I started another coppa Saturday as well. Another couple of days and the first one should be done
I think I am going to need another fridge LOL
Update
I pulled my pancetta from the fridge cure on Sunday
Soaked it for about 2 hours
Put it on a rack over the sink to dry for a bit
I dont have a bacon hook so I had to improvise and loop some butcher string through the top
Its hanging naked in the garage now drying out
Its hould get rolled and stuffed into a fibrous casing on Thursday and then more drying
and waiting
and waiting
and waiting
It will be interesting to see how this turns out
I will post some pics after I stuff it, right now it just looks like a flat pork belly
New Update
Tonights the night, gonna be alright ......
My belly / pancetta has finished its initial drying
Tonight it will be rolled and stuffed into a soaked fibrous casing
The the long wait for it dry the rest of the way
I am guessing the Easter Bunny might bringing this instead of choclate
Will post some picks after I roll this baby
This is the true meaning of patience grasshopper
If you can take the Bradley puck from my hand, you may leave the dojo