tag:blogger.com,1999:blog-9190984942207410953.post5986710679835678383..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Pancetta - Ready to useJasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-9190984942207410953.post-59335867256445881842009-11-03T09:58:46.060-05:002009-11-03T09:58:46.060-05:00I just finished curing my first Salmon. It tastes...I just finished curing my first Salmon. It tastes great and was very easy to do. <br /><br />The best thing about curing the salmon is that the results were pretty immediate. For a beginner it was great to get cured salmon in 3 days. <br /><br />I am going to try a Pancetta this week and possibly a duck breast.Koopernoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-36219155134649980842008-10-08T14:12:00.000-04:002008-10-08T14:12:00.000-04:00Thanks for the heads up Van. I'll delete the posts...Thanks for the heads up Van. I'll delete the posts..Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-40458311429004671642008-10-08T13:56:00.000-04:002008-10-08T13:56:00.000-04:00JasonSorry to report but you've been hit by DocChu...Jason<BR/><BR/>Sorry to report but you've been hit by DocChuck, aka the Tastespotting Stalker. His real name is Charles Treuter.<BR/><BR/>He is the one posting as both "therealchiffonade" and as "anonymous" with his usual incoherant ranting and signature use of CAPS.<BR/><BR/>He ruins food blogs, so watch out.<BR/><BR/>Deep Dish Dreams wrote about him here: http://deepdishdreams.blogspot.com/2008/01/tastespotting-stalker.htmlAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-18832685284374909382008-09-29T08:27:00.000-04:002008-09-29T08:27:00.000-04:00Eric, i think it's best to have it at regular frid...Eric, i think it's best to have it at regular fridge temperatures during the curing. I'm not sure how fast the salt gets absorbed to "protect" the meat versus bacteria getting to it to spoil it.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-53750127259068843272008-09-29T08:07:00.000-04:002008-09-29T08:07:00.000-04:00Jason,When a meat is curing with salt, spices etc ...Jason,<BR/>When a meat is curing with salt, spices etc in ziplocks, is it OK to keep the meat in a dry-curing chamber that's being maintained at 50-55 degrees or is that too warm? Thanks.<BR/>EricEricDhttps://www.blogger.com/profile/03803241284415976174noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-72689875200067195082008-09-22T23:48:00.000-04:002008-09-22T23:48:00.000-04:00Glad it turned out as you'd hoped. Been following ...Glad it turned out as you'd hoped. Been following this one for some time now, hoping to hear the final verdict.<BR/><BR/>I'm waiting on the temps to drop and I'm going to give some dry curing a shot. I did a cold cured pancetta recently when I did some bacon, and it turned out pretty darn well. Cook up some pasta, fry up the pancetta with some onion, toss in the noodles, a little olive oil with salt and red pepper, and MMMmmm good.liteluvrhttps://www.blogger.com/profile/16134195141230121310noreply@blogger.com