Pancetta question

HCT · July 31, 2008, 01:46:10 PM

I have 2-3lb. pieces of belly in the fridge curing for pancetta. I'm gonna smoke one of the pieces when ready. Is it still called pancetta? Smoked pancetta? or savory bacon?
Habs I'm sure you experimented with this, how did it come out? Did you hot smoke it or cold?

Habanero Smoker · July 31, 2008, 01:52:52 PM

I've seen smoked pancetta in some specialty shops. I would cold smoke it prior to the dry cure stage. I would even smoke it prior to rolling it up. The important thing is to make sure that when you smoke it, the surface does not dry out. If the surface dry too quickly, it will cause the remaining moisture to be trapped in the meat causing it to spoil

Buck36 · July 31, 2008, 02:08:34 PM

I found this:

http://www.chow.com/stories/10131

It has step by step instructions with pictures.

HCT · July 31, 2008, 02:20:36 PM

Thanks Buck.
Habs, I guess since I already have it in the dry cure I'll just smoke it and leave it flat. Hell, it's belly,one has to really screw up to ruin it, just a different type of bacon.

Buck36 · July 31, 2008, 02:41:23 PM

Quote from: HCT on July 31, 2008, 02:20:36 PM
Hell, it's belly,one has to really screw up to ruin it, just a different type of bacon.

You are absolutely correct. I don't know anyone who has complained about bacon. ;D

Habanero Smoker · August 01, 2008, 02:34:35 AM

Quote from: HCT on July 31, 2008, 02:20:36 PM
Thanks Buck.
Habs, I guess since I already have it in the dry cure I'll just smoke it and leave it flat. Hell, it's belly,one has to really screw up to ruin it, just a different type of bacon.

HCT;

Sorry for the confusion. When I said the dry cure stage I meant the air drying stage, not the application of the dry cure. I hope I got this message to you in time and didn't ruin any of your plans.

I need to order some bacon soon, and make more pancetta myself and I'm out of triple smoked.

HCT · August 01, 2008, 04:48:26 AM

Thanks Habs, yes I got this message in time, I still have a few more days of curing left.

Here is Antonelli's phone in Waterbury, 203-574-0304. I'll give you directions if needed, very easy to get to. I'm glad I didn't order from Josefs a few weeks back, that might have left you short, I thought you already picked some up.

Habanero Smoker · August 01, 2008, 02:19:12 PM

In the last few weeks I haven't had the freeze or refrigerator room. By the end of the next week I should have some room to store the bacon. I'm hoping to get four slabs, but will settle for two. I'm also going to beg him for some beef plate, but I already know he is going to say no. He prefers to sell at least 1/2 side, and will cut it up for you. Maybe I'll call Antonelli and see if I can get plate from him.