Pancetta

[oakville smoker]

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



Stay tuned, re spice in 2 days

[OU812]

Man with all the great posts lately on makin some pancetta has got me itchin to make some too.

[seemore]

I can't wait to see the finished product!
Mrs

[oakville smoker]

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

[oakville smoker]

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

[oakville smoker]

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