Pancetta - Home Brew Forums
Register Now For Free!

Home Brew Forums > Food and Beverage > Meat Smoking, Curing and Sausage Making > Pancetta

Reply
 
Thread Tools
Old 01-06-2012, 09:12 AM   #1
CHefJohnboyardee
Recipes 
 
Feb 2011
Columbus, OH
Posts: 404
Liked 21 Times on 18 Posts



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.

 
Reply With Quote
Old 01-06-2012, 02:21 PM   #2
scottatdrake
Recipes 
 
Jul 2011
Des Moines, IA
Posts: 90

Holy crap that sounds amazing. I'd like to learn more about this sort of stuff. Is there a book you'd recommend?

 
Reply With Quote
Old 01-06-2012, 02:41 PM   #3
dataz722
HBT_SUPPORTER.png
 
dataz722's Avatar
Recipes 
 
Oct 2007
Middletown, De
Posts: 37,060
Liked 3061 Times on 3003 Posts


Charcuterie is a great book on the subject.
__________________
Quote:
Originally Posted by Yuri_Rage View Post
Sorry, I am sworn as a mod to disagree with the above statement. But as a rational person, I do agree.
Quote:
Originally Posted by Randar View Post
I was wrong

 
Reply With Quote
Old 01-07-2012, 11:45 PM   #4
brushvalleybrewer
 
brushvalleybrewer's Avatar
Recipes 
 
Mar 2010
Centre Hall, Pennsylvania
Posts: 82
Liked 2 Times on 2 Posts


+1 for Charcuterie.

My copy is sitting next to me and SWMBO and I were just looking at doing a glazed ham.
__________________
In a humble log cabin off an unregarded back road, somewhere, deep in the heart of Pennsylvania’s hill country, we find our intrepid hero — the Brush Valley Brewer.

 
Reply With Quote
Old 01-09-2012, 06:39 AM   #5
CHefJohnboyardee
Recipes 
 
Feb 2011
Columbus, OH
Posts: 404
Liked 21 Times on 18 Posts


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!

 
Reply With Quote
Old 01-11-2012, 07:02 PM   #6
CidahMastah
 
CidahMastah's Avatar
Recipes 
 
Nov 2010
, New York
Posts: 4,242
Liked 42 Times on 39 Posts


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!
__________________
Man,... That's a lotta hooch!
Steel rig in progress
ebuild info

 
Reply With Quote
Old 01-22-2012, 05:01 PM   #7
CHefJohnboyardee
Recipes 
 
Feb 2011
Columbus, OH
Posts: 404
Liked 21 Times on 18 Posts


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!

 
Reply With Quote
Old 01-22-2012, 09:17 PM   #8
CidahMastah
 
CidahMastah's Avatar
Recipes 
 
Nov 2010
, New York
Posts: 4,242
Liked 42 Times on 39 Posts


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.
__________________
Man,... That's a lotta hooch!
Steel rig in progress
ebuild info

 
Reply With Quote
Old 01-23-2012, 01:12 PM   #9
jamiesavoie
Recipes 
 
Oct 2011
Grand-Falls, NB
Posts: 35
Liked 1 Times on 1 Posts


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!

 
Reply With Quote
Old 01-23-2012, 01:33 PM   #10
CidahMastah
 
CidahMastah's Avatar
Recipes 
 
Nov 2010
, New York
Posts: 4,242
Liked 42 Times on 39 Posts


Quote:
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.
__________________
Man,... That's a lotta hooch!
Steel rig in progress
ebuild info

 
Reply With Quote
Reply
Thread Tools



Forum Jump