@Lance omgosh…that is incredible!!!

@PapaSop When people make a funny face when I mention pancetta I just tell them to think ‘fancy ass bacon’.

@PapaSop I’m considering buying one just to make deli meat with. The roast beef was amazing!

@PapaSop It was great! Once again I’m going to declare ‘Reverse Sear’ the winner. The caramelization and texture was simply better. I used the salt cure method for about 20 minutes and then vacuum sealed both steaks with pepper and roasted garlic. I held the steak to be reverse seared at room temp while I cooked the Sous Vide steak for about 1 1/2 hours.

The top steak in both pictures is the Sous Vide version.

@Joe-Hell Here is a link to a ‘worksheet’ to log your pancetta recipe info

pancetta-arrotolata-cure-ratio.pdf

@Jonathon I have a mini fridge with temp/humidity controls. I started the demo on the basement aging room yesterday…can o’ worms! lol

@Jonathon sometimes you just gotta leave the office…at the office!

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?

@craigrice I tend agree. I’ve had such hit and miss with lamb that it’s been quite some time since I made it. The last was one my folks bought from my aunt and uncle and processed locally. The cuts were just strange to say the least. I don’t remember specifics but the ‘chops’ weren’t what I was used to. The meat was gamey and tough.

When I was in high school my dad had a lamb butchered and my brother and I ate ALL of the chops in a middle of the night, secret, drunken bbq fest. He was so pissed off he didn’t even complain that we drank a case of his keystone ice.

@Ernie There are many of the Excalibur seasonings I would try for an onion sausage. Caramelized onion of any type would be fantastic in breakfast sausage!