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Old 01-06-2012, 09:12 AM   #1
CHefJohnboyardee
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Default Pancetta

So I started 40 pounds of pancetta today. The recipe in Charcuterie was about the same as my Garde Mange textbook from school.

Planning on doing the cure a week in a fridge thing then roll it and hang it in the 'attic' at work inside a big tote.

We figured the worst that can happen is that we are out $60 in hopes of saving a couple hundred! I know humidity/dryness will be our main enemy- temperature is fine.

We have some proscutto getting ready to be weighted down if things go well we will build a humidity controlled area for bacteria cured sausages and more pancetta! I love my bosses because I can't believe I get paid to play like this.

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Old 01-06-2012, 02:21 PM   #2
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Holy crap that sounds amazing. I'd like to learn more about this sort of stuff. Is there a book you'd recommend?

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Old 01-06-2012, 02:41 PM   #3
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Charcuterie is a great book on the subject.

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Old 01-07-2012, 11:45 PM   #4
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+1 for Charcuterie.

My copy is sitting next to me and SWMBO and I were just looking at doing a glazed ham.

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Old 01-09-2012, 06:39 AM   #5
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I had the Garde Mange book from the CIA when I went to culinary school. I didn't go to the CIA but it has one of the best books on the subject.

I have Charcuterie and it is also a great source and you wouldn't have to scale back the recipes.

The recipe for Pancetta is the nearly the same in both- one just makes 50 pounds the other five. I get it in 60 pound cases so I went for 30 pounds. We are salting and slicing som, braising some and hoping that the Pancetta turns out so we can get more made and frozen before Spring hits and our attic temp rises.

It is amazing how much liquid is being pulled from the bellies. They get rolled and tied on Thursday!

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Old 01-11-2012, 07:02 PM   #6
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I have Charcuterie and have made their pancetta and this recipe too. I really liked the chow hound recipe (both are similar). I have probably made a total of 6 sides worth over the years but recently have stopped because I can't get bacon sides for a reasonable price. I still have a few sealed packs of the pancetta in my freezer - darn good stuff.

The Charcuterie book is a great reference and learning tool. I make quite a bit of sausage (from fresh to cured and semi hard). I made bacon quite a few times based on the dredging recipe in there too; turned out really good. I smoked the bacon of course and really love cherry smoked bacon, possibly more than apple wood!

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Old 01-22-2012, 05:01 PM   #7
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I cut a goofy looking end off of one of the hanging sides and fried it up. OH MAN!

I'm ordering another case (~60#) tomorrow so I can get 5 more rolls up while the attic can still maintain temp!

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Old 01-22-2012, 09:17 PM   #8
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Quote:
Originally Posted by CHefJohnboyardee View Post
I cut a goofy looking end off of one of the hanging sides and fried it up. OH MAN!

I'm ordering another case (~60#) tomorrow so I can get 5 more rolls up while the attic can still maintain temp!
Awesome! if you use a vacuum seal bag they last forever in the freezer.
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Old 01-23-2012, 01:12 PM   #9
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It's funny, yesterday I made an order from Butcher & Packer for misc stuff but mainly for curing salt #2 and some junniper berries to make some pancetta

One of my goal for 2012 is to make cured meat once a month or so

I have had the Charcuterie book in my amazon wishlist for like a year, I think it's time I pull the trigger!

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Old 01-23-2012, 01:33 PM   #10
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Originally Posted by jamiesavoie View Post
It's funny, yesterday I made an order from Butcher & Packer for misc stuff but mainly for curing salt #2 and some junniper berries to make some pancetta

One of my goal for 2012 is to make cured meat once a month or so

I have had the Charcuterie book in my amazon wishlist for like a year, I think it's time I pull the trigger!
its a great book and you won't regret it. Helps demystify the use of curing salts, bacterias, etc. I put it off for a long while too but bought mine maybe 5-6 years ago.
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