CHefJohnboyardee
Well-Known Member
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.
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.