Pancetta Arrotolata!
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Wish me luck! This is my first attempt at something like this. Patience will be my virtue.
The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?
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I bet that’s going to be very tasty.
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@Joe-Hell they both look gorgeous! Salt + Time will make you very happy! Where are you planning on letting it age?
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@Jonathon I have a mini fridge with temp/humidity controls. I started the demo on the basement aging room yesterday…can o’ worms! lol
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@Joe-Hell Here is a link to a ‘worksheet’ to log your pancetta recipe info
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@Joe-Hell
Great…Something else I’ve never heard of before. Now I have to look that up. LOL. Very nice lacing job on that.
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@PapaSop When people make a funny face when I mention pancetta I just tell them to think ‘fancy ass bacon’.
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@Joe-Hell
Dang I bet that’s going to be good.
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@Joe-Hell Do you have a window into that? I’ve got two Coppas going right now and I am going to be taking periodic pictures of them so we can do a time lapse sort of thing. It might be neat if you took a daily or every few days pictures and did one too.
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@Jonathon I could do something like that. The lighting in my current room sucks however. One problem I ran into within the first 24 hours was that the meat or trussing ‘sagged’ a bit so it made contact with the bottom of the fridge (it’s very tiny). I have since placed them on a rack and will rotate a couple of times per day until I come up with a better alternative. I spied a small freezer on the curb at a house near my folks with a sign that said ‘free’ on it. That might be an option for a quick curing chamber.
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@Joe-Hell as long is doesnt take away from valuable demo time to start your curing room! A small freezer/fridge is a great thing to use to make a chamber. That’s basically what the guts of an expensive commercial drying cabinet is anyway!
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@Jonathon I took down a wall yesterday and a friend (expert brick and concrete guy) is loaning all of the tools and gifting some left over materials. It might come together quicker than I would have thought. It’s one hell of a mess right now but it already smells like a basement.
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Do you guys have any plans you’d care to share on a homemade curing chamber?
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@Lance @Deplorablenc1 had some great posts around here with his set up. He’s much more an expert than I am. I haven’t seen much of him lately around here but I’d love to pick his brain about the process and his observations.
Inkbird makes affordable controls to take care of temp and humidity. You just need a clean fridge or freezer, a small humidifier and a heat source (which can be as simple as a light bulb).
For my basement room I will use a portable AC to keep it cool. If it can’t reach the temps I hope it will I can work around that by utilizing a CoolBot which can turn any modern AC unit into something capable of powering a walk-in cooler.
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@Joe-Hell awesome thank you
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@Lance I ended up needing to order a new fridge quicker than I anticipated. The pancetta sagged a bit after 24 hours. One was just making contact with the fridge floor and the other was not far. For the last 6 days I had them horizontal on a rack. With the new fridge in place I now have plenty room to hang a few meat projects. The old fridge will now be used for aging cheese…that is when I get time to take up another hobby.
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@Joe-Hell nice trussing,
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@Dave-R thanks! It’s been fun to practice!
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@Joe-Hell That is alot of compliments on your trussing, our application specialist said the exact same thing! Can’t wait to see it finished!
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@Tex_77 That’s a tasty piece of meat! It looks like great results @PapaSop It’s amazing how many obscure cuts of beef that were once ground for burger are now choice cuts. I think we can both thank and curse at the millennial food movement on that one! Lol. If we dive into bbq history, brisket is perhaps the best example of a ‘throw away’ but now it’s a most cherished cut!
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@PapaSop They don’t need a marinade, but I’m sure it didn’t hurt anything. It’s basically a steak that is cut out of the shoulder/chuck. It has became pretty well know due to marketing efforts through the beef check off. They use to be dirt cheap about 10 years ago, now they can go for about the same price of a ribeye.
Looks like your end product was pretty tasty!
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Never tried this before. Trip to Wally world looking for sale on pork butt. Seen one of these. Looked nicely marbled but had no clue. Quick Google told me it’s flavor full but needs to be marinated.
Went with first hit I had. Marinade looked good.
Olive oil, basil, rosemary, garlic, thyme, garlic, salt, pepper and some Cabernet.
Vacuumed marinated in fridge for half hour while prepping the grill.
Did a direct sear on these for 1 1/2 min both sides. Then inderect till 125. Pulled, covered in foil, rested for about ten minutes.
This was incredibly flavorful, moist and tender.
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