Pancetta

[KevinG]

That came out great. Were you able to find touch up paint at home depot for the stove - I chipped mine in two places.

[OU812]

Looks good so far, now the fun part, waiting.

I've been wanting to make some pancetta for quite some time now, cant wait to see your finished product.

[carnie1]

That came out great. Were you able to find touch up paint at home depot for the stove - I chipped mine in two places.

Yep, all fixed  ;D

[carnie1]

Pancetta is done, decided to pull it today and heres how it turned out, This was in the curing cabinet for 4 weeks.

     
Casper gave his seal of approval so its vac bagged and in the freezer

[Tenpoint5]

Very nice indeed Carnie. How did it taste?

[OU812]

That looks grrrrrrrrrrrrrrrrrEAT!

Now I really want some.

[carnie1]

Very nice indeed Carnie. How did it taste?

Very Good ;D

[ExpatCanadian]

Looks great Carnie1!  I like that yours has a lot more fat marbling through it.  My own was far too lean I think.  I mean, more meat is good of course, but the fat is also a large part of the experience with anything like bacon, pancetta, guanciale etc. The taste is good, but you don't get enough fat rendering out during the cook, and  I actually found myself adding a little olive oil to the pan to get it to crisp up for use in the carbonara pasta I was making.

Also, your texture looks to be a lot more consistent than mine was.  In spite of being pretty careful to maintain the environment at around 65% humidity and 50^oF, it became clear after I cut it open that the outside was pretty dry and the inside was still very wet.  I think the outside must have dried too quickly (possibly due to a lack of a proper fat coating?) creating a barrier.  Again, don't think this has affected the flavour at all...  just the overall texture.

Well done! Can't wait to have another go myself.

[Caneyscud]

..... guanciale etc.......

I had to google that one!