Pancetta - an experiment new to me

[Murdy]

Makes sense now, thanks

[EdF]

The initial vacuum seal's purpose is to maximize contact between the bag and the surface of the meat. It's not really vacuum sealing. About 80% contact or higher gets the job done.

[barelfly]

It’s the Umai Dry bag, it allows moisture out the way the bags are made. Lots of people here have used for beef and I’ve done charcuterie with these Umai Dry Bags. They are really cool, especially for the charcuterie piece.

[DiverDriver]

good question!

[Murdy]

If these things are vacuum sealed, where is the lost weight going?

[barelfly]

Outstanding!

[RayD61]

First attempt at bacon was a success...now on to pancetta...

[RayD61]

I’m using meatheads recipe from this site and I used the calculator to determine my cure time. It said three days and you could add on 25% to the total time.

[barelfly]

If you are curing, stick to the process. I followed the 7 day process from the book, so I’m not sure which process you are following.

Which recipe are you using?

[RayD61]

My three day cure is almost up...debating to continue with the additional 25% or another 14 hours just to be safe...does anyone extend their cure or do you stick to the time from the calculator?

[barelfly]

I have the final write up done and posted. See the link below for it. Hope you enjoy.

[barelfly]

Outstanding! Very cool seeing that! I hope my posts help you along the way. Enjoy and welcome to The Pit!

[RayD61]

I’m attempting my first go at curing bacon...my goal is pancetta...can’t wait to see the results..

[klflowers]

ComfortablyNumb, I look too good in them

[ComfortablyNumb]

What, she doesn't let you keep hers after you've stretched them out? ;-)