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Pancetta - an experiment new to me

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  • barelfly
    commented on 's reply
    I Thought the same about eating raw. And when I buy it, it’s always with the specialty cold cuts and sausages by the deli. But I don’t remember if they had it sliced, usually it’s just a small roll that I dice.

    I have read elsewhere of people eating it raw but I have not compared processes of curing. I’ll have to do that.

    And yes, his bacon cure process has produced great results for me! Love it.

  • Troutman
    commented on 's reply
    Still doesn’t explain the stocking, I know how Umai bags work

  • Potkettleblack
    replied
    Have used the Ruhlman cure but did not do the aging, and used it more like bacon, before I had smoke capability. Delicious.

    A point of quibble with Ruhlman/Polcyn... I was in Italy back in 2017, and was served pancetta, thin sliced, raw as part of a charcuterie plate at breakfast. And if you check at the grocery, it's sold with cold cuts and not with bacon, and is safe to eat uncooked. I'm not saying theirs is, but nearly all the sliced pancetta I've seen has been marked safe to eat without cooking.

    Leave a comment:


  • EdF
    commented on 's reply
    Troutman , most of the action with the Umai bags is where the bag and meat make contact. However, it still works as long as you have about 80% contact.

  • EdF
    replied
    Just so happens we started curing a pork belly using the Ruhlman recipe on Wednesday. And I have some spare Umai bags around. Thanks!

    Leave a comment:


  • klflowers
    commented on 's reply
    Carbonara is excellent. This should be next level with home made pancetta!

  • barelfly
    commented on 's reply
    Troutman on another board I follow for my particular smoker, a few have said they use stockings to help with bag adhesion. I used a slightly bigger bag than I wanted, although it is the smallest I had - so I was worried due to excess bag, that maybe it wouldn't stay on the pancetta. So, I did some rigging when I vacuumed to ensure that as much bag as possible was against the meat and then folded the excess and placed in the stocking.

    I think all is good though -

  • Troutman
    commented on 's reply
    So what your telling us HouseHomey is that after all this time you still haven't figured out how to roll your own ??

  • Troutman
    commented on 's reply
    So what was the purpose of using the stocking again? I didn't catch why that mattered. If anything I would think that might impede the drying process by not allowing the bag to properly breath.

    Otherwise, I'm digging this big time, can't wait for the final results.

  • barelfly
    replied
    WEEK #2 UPDATE

    Wanted to see if there was any additional weight loss on the pancetta since I was weighing the other charcuterie in the fridge as well.

    1. weight - original weight was 4lbs. 11.75oz (or 75.75oz). Today, weight came in at 4lbs 7.8oz, providing a 6% weight reduction. So, less of a reduction compared to the first week, but according to Ruhlman, it's not weight loss you are after here, more so the time. I'll go with that! Because at this point, I'd be here forever waiting for a decent weight loss.

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    2. firmness - the pancetta has definitely firmed up even compared to last week, which I'm really happy about! I believe it' has taken it's shape and if I were to untie it, I think it would hold in this rolled shape. So, glad to see that.

    3. color - I think the color darkened slighty, maybe not - as it's really hard to differentiate from the photos. But it looks great!

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    That's it for the week 2 update. I can't wait to get into this! Carbonara is one of my favorite dishes, and this will go great with it! I know guanciale is really used in carbonara, but.....This will do just fine

    Leave a comment:


  • barelfly
    commented on 's reply
    yes, rolled myself and had to youtube how to tie the butchers knot - it had been a while. and, you can see my failure in not having enough twine! that won't happen again!

    thanks for the comments HH!

  • HouseHomey
    replied
    Pretty awesome. Did you roll and tie that by yourself? That’s a real pain. Did this in culinary school and you are blowing all of us away.

    this is going to be fantastic. I can’t wait!! Looking real fine my friend.

    Leave a comment:


  • barelfly
    replied
    Alright!!! first update for the pancetta experiment!

    It has been 1 week since I began the dry aging. So, thought I would get a weight and a few pictures.

    1. weight - original weight was 4lbs. 11.75oz. Today, weight came in at 4lbs 8.96 oz, providing a 4% weight reduction. When I first sealed the Umai Bag, I used panty hose to help with adhesion. I have now removed that and will no longer use this for the duration of the dry age. I used a different scale - hopefully my calculations are correct! dang math class is failing me after all these years

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    2. firmness - the pancetta has definitely firmed up and I can tell it is starting to take it's shape as pancetta would. I'm hoping over time, the roll will seal together fairly well so that when I untie it's just an enclosed roll. If I left air in there, which I may have, I don't know what that will do. We shall see.

    3. color - I love the color change that has began. The fat side seems to be a tad different, but the comparing the end from the original day, you can see that the pink/red color of the meat has darkened slightly.

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    top photo is current - March 29, bottom photo is day 1 dry age


    So that's the update for the pancetta for the week. I'll update again next friday - and feel free to ask any questions I may have not answered from this update.

    Jeremy -
    Last edited by barelfly; March 29th, 2019, 05:46 PM.

    Leave a comment:


  • Backroadmeats
    commented on 's reply
    This looks fabulous.. I just ordered some umai bags and am going to try this also.. my belly will be cured mid week so will be about a week be hind ya.. we should be able to make some interesting comparisons in the process as I am in Minnesota..

  • barelfly
    replied
    first update!

    7 days in to the curing stage so I went ahead into the dry aging portion. As I somewhat detailed above, tonight was to get this belly ready to go and in the Umai Dry age bag.

    First - removed the belly from the zip top bag and rinsed in cold water to get the dry cure removed. Photos below are pre and post rinse. Really had good cure adhesion to the belly.

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    Next - I patted down the belly to get the left over rinse off and then take the remaining two tablespoons of the pepper listed in the recipe and sprinkle this on the meat side of the belly.

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    Once I had the pepper on, I had to roll the belly from one of the long sides, trying to get as tight as possible and then using twine to keep it tight. This is where I learned to check I have everything I need prior to starting a project. I didn't have enough twine, so you may see some colorful bands in the photos to help keep the belly rolled up tightly.

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    After rolling and tying, I placed the belly into the smaller roast sized Umai Bag, ruffled up the open end to help with sealing and sealed one corner at an angle as instructed by Umai. Added the vac mouse and then double sealed and added a double sealed safety seal. I was able to get really good adhesion from the vac and seal, as you can see in the photo below.

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    I then got a weight on the belly, so I could watch the weight loss over the time I allow it to age. Came in at 4lbs 11.75oz. Time suggested is 4-8 weeks, but I have also read the recommendation of a 35% weight loss. I will continue to research on this to see which way I go, as I figure I have some time.

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    After that, this is where I asked my wife if she had any panty hose I could cut up for a food project - she didn't even ask why! hahaha. So I cut one of the legs and placed the sealed Umai Dry bag of belly into the stocking to assist with keeping the bag adhered to the belly. I've read this helps, although I have not had an issue with this. I was worried a bit that because the bag was slight bigger and had a little extra space, it may help.

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    Finally - into the fridge to hang out with the 20lb sub-primal ribeye......pretty cool to see a few things going on in the fridge here!

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    So that's the update for the week - I plan on weighing every week just to see how quickly the weight loss occurs. I don't know if it will go very fast, as I've read some have waited a long time for the pancetta to be ready when going by weight.

    Anyhow - hope you all enjoyed the update for the week!
    Last edited by barelfly; March 29th, 2019, 05:45 PM.

    Leave a comment:

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