tag:blogger.com,1999:blog-9190984942207410953.post9159323373745977874..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Pancetta - The easiest cured meat of all!Jasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-9190984942207410953.post-79725701375641701572016-11-24T21:43:17.394-05:002016-11-24T21:43:17.394-05:00yes, eat it. The continuous fan is probably part o...yes, eat it. The continuous fan is probably part of the problem, and your humidity is a bit low. Try to get it to about 70%.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-35333859355416888022016-11-24T20:46:37.579-05:002016-11-24T20:46:37.579-05:00Help. My cured chorizo has lost almost 50% of it&...Help. My cured chorizo has lost almost 50% of it' weight in just 2 weeks. I'm using a small curing chamber at 14ºC and 60% RH. Maybe the small USB fan inside the chamber is too strong and the air flow is drying out the meat? I'm using Ruhlman's chorizo recipe. Because it's so dry already, would it be safe to eat in spite of the short curing time? Any advice would be helpful. Thanks!Cavaleiroshttps://www.blogger.com/profile/07372540745738170270noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-39434428670859930592016-10-06T18:52:49.590-04:002016-10-06T18:52:49.590-04:00It really doesn't matter. I've rinsed and ...It really doesn't matter. I've rinsed and I've not rinsed and I don't think it makes any difference. Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-405856184170771702016-10-06T17:12:58.105-04:002016-10-06T17:12:58.105-04:00Hi Jason,
Hope this blog is still alive.
I am try...Hi Jason,<br />Hope this blog is still alive.<br /><br />I am trying your pancetta recipe and at the beginning you write "In about 7-10 days the meat will be rinsed, and hung in the curing chamber...", but in article about pancetta it looks like you didn't rinse it before hanging.<br /><br />Does it matter and what difference does it make?Anonymoushttps://www.blogger.com/profile/17968906575982841113noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-54090626924542480842013-03-01T13:37:06.136-05:002013-03-01T13:37:06.136-05:005 days isn't veyr long for drying in the fridg...5 days isn't veyr long for drying in the fridge.<br />I don't know about the sour smell though.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-77697195497395249272013-02-28T20:27:40.104-05:002013-02-28T20:27:40.104-05:00Jason, i tried making pancetta. Left it a week in ...Jason, i tried making pancetta. Left it a week in the salt (but without pink salt) mixture. And then rinsed the cure off with water, patted dry and left it 5 days uncovered on a plate in the fridge. It smelled 'sourish'.Why is that? After i cooked it, it tasted ok, but does not taste like pancetta. Do i need to leave it in the fridge longer? Marcusnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-40275195465589164072012-12-10T08:04:20.724-05:002012-12-10T08:04:20.724-05:00I had some liquid drop on the first day and I'...I had some liquid drop on the first day and I'm not concerned about that. There was more liquid around day 7 that seems to be coming from inside the pancetta that worries me. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-19685354884278658232012-12-09T20:22:00.899-05:002012-12-09T20:22:00.899-05:00Probably nothing to be concerned about. I've ...Probably nothing to be concerned about. I've got one in the basement for three weeks at 65F/65% humidity and it dropped some liquid in the first week. If there is an air pocket (I've had them before) dry it out to a point where you're comfortable to consume the meat, and just cut around whatever mold is inside. I have a story about two pancetta hanging in a fried's restaurant basement for five months covered in green fuzz. We just cleaned it thoroughly in brine and put it on the menu in Pasta Carbonara.Vlobsterhttps://www.blogger.com/profile/08480203952460828002noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-3031946351817907442012-12-09T19:38:26.926-05:002012-12-09T19:38:26.926-05:00My pancetta has been hanging for about 1 week in +...My pancetta has been hanging for about 1 week in +/- 63 degrees and 52% humidity. <br /><br />Today I noticed a liquid "oozing" from the bottom. I'm worried there may be an air pocket in there somewhere. <br /><br />Has anyone else experience this? Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-61927917050381690502012-11-29T14:57:29.485-05:002012-11-29T14:57:29.485-05:00Jayne, it's worth a try. Curing beef fat is a ...Jayne, it's worth a try. Curing beef fat is a little trickier and can go rancid more easily, but it might be worth trying.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-45555184489206621932012-11-29T14:41:15.544-05:002012-11-29T14:41:15.544-05:00I have a question about Pancetta.. could I make th...I have a question about Pancetta.. could I make this using beef side?Anonymoushttps://www.blogger.com/profile/05749361911187449869noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-5523598690252830982012-11-19T09:40:17.634-05:002012-11-19T09:40:17.634-05:00Sounds like you'll be busy Vlobster!Sounds like you'll be busy Vlobster!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-56607689689069573322012-11-17T14:22:23.277-05:002012-11-17T14:22:23.277-05:00Yesterday was "Pig Day" here in Rocheste...Yesterday was "Pig Day" here in Rochester NY. After returning from my butcher with a trunk load of hog parts, I proceeded to make pancetta, bacon, Spanish Chorizo, Sant'Olcese, Brianza, and I still have eight nice jowls ready to be cured into Guanciale. A Merry Porky Christmas it will be.Vlobsterhttps://www.blogger.com/profile/08480203952460828002noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-22533364754007643192012-11-13T15:09:07.162-05:002012-11-13T15:09:07.162-05:00I would approach it the same exact way..i'm su...I would approach it the same exact way..i'm sure it'll be great.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-88996213711401761102012-11-13T14:39:01.432-05:002012-11-13T14:39:01.432-05:00I have a lamb hanging in a walkin cooler. I will b...I have a lamb hanging in a walkin cooler. I will be butchering on Thursday. I wonder if doing lamb belly will be any different than your method for doing pork belly? Can pancetta become lambcetta? Hanoverhttps://www.blogger.com/profile/11467976899107093969noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-74522254112066910322012-08-27T14:16:44.783-04:002012-08-27T14:16:44.783-04:00Chris, rolling is a pain to do properly to make su...Chris, rolling is a pain to do properly to make sure there are no air pockets.<br />Having said that, if you do roll, you have to remove the skin from the area of the belly which would end up on the inside of the roll.<br /><br />It is edible, but it'll be very very tough.<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-21318170187380167732012-08-27T13:44:55.812-04:002012-08-27T13:44:55.812-04:00Jason-
Just getting into curing meats. Done a fe...Jason-<br /><br />Just getting into curing meats. Done a few rounds of bacon which turned out great. Making my first go at Pancetta. I'm getting to the end of the salt curing phase and getting ready to roll and hang. My pork belly has the skin on. I may sound like a rookie, but do I leave the skin on when I roll it up and tie it and hang it? If so, when its ready is the skin edible? <br /><br />Thanks. ChrisAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-37299409779756595962012-06-12T14:19:21.194-04:002012-06-12T14:19:21.194-04:00just tasted my 1st attempt at pancetta. didn't...just tasted my 1st attempt at pancetta. didn't roll it up, just let it air dry in the fridge for 2 more weeks-although it doesn't taste like my Kroger's pancetta, it is very good, was lots of fun to make, and I will be making more.Susannoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-8758000338547579492012-03-08T09:59:16.236-05:002012-03-08T09:59:16.236-05:00Rinse it after the salting/curing phase. Pat it dr...Rinse it after the salting/curing phase. Pat it dry and put it in the fridge. <br /><br />No need to rinse after it's dried.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-40399003607673738202012-03-08T09:46:48.552-05:002012-03-08T09:46:48.552-05:00Thanks! Last thing, do I rinse the meat of the cur...Thanks! Last thing, do I rinse the meat of the cure mixture before I use it?Valentinehttps://www.blogger.com/profile/12549693136800682678noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-76415920320482989882012-03-07T11:23:52.251-05:002012-03-07T11:23:52.251-05:00Store it by wrapping in plastic and putting in zip...Store it by wrapping in plastic and putting in zip bag. <br />Mold probably wont form at refrigerator temperatures, but if it does, just wipe it with some vinegar/water solution.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-66612425033802573762012-03-07T10:49:36.370-05:002012-03-07T10:49:36.370-05:00Hi there,
This is will be my first time curing mea...Hi there,<br />This is will be my first time curing meat. I don't have a chamber, so I'll be curing it in the fridge. After the 30 days are up, how do I store the pancetta? I see a lot of people talking about mold and such forming; is this to be expected? Thanks!Valentinehttps://www.blogger.com/profile/12549693136800682678noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-20450670996084256732012-02-19T09:36:15.833-05:002012-02-19T09:36:15.833-05:00Dave, i think it should work fine.Dave, i think it should work fine.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-11456197610838995192012-02-18T19:22:11.803-05:002012-02-18T19:22:11.803-05:00Jason,
I'm diving into the pancetta without th...Jason,<br />I'm diving into the pancetta without the benefit of a curing chamber (yet), so have a question re: non-curing chamber curing. I see you cured in the fridge (low humidity) on at least one foray, with success. I have a basement which remains at about 55 - 60 degrees and 45 RH. Since the temp is close to what you recommend with a higher humidity than the fridge, but lower than a curing chamber, what do you think? Better just to cure in the fridge?<br />Thanks for any input you can give!.<br />Cheers,<br />Dave FDave F.https://www.blogger.com/profile/11559186376950338306noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-18658677086064321252011-08-19T18:02:59.366-04:002011-08-19T18:02:59.366-04:00Jason - Funny, I've generally thought that Ruh...Jason - Funny, I've generally thought that Ruhlman uses too much salt and errs on the "over safe" side. Anyway, I just put a belly into the fridge this afternoon and will roll it up next week. My basement is about 65 degrees and maybe 60% humidity so I've not had any problems with the pancetta going bad or drying out.<br />On another note, in April I made two pancetta for a friend who owns a restaurant and when I went to visit him last month, the meat was still hanging in his basement, nearly completely covered with all manner of green mold. Rather than toss it out, I made a strong brine, carefully washed everything off, and the meat was delicious. In fact, he added pasta carbonara to the menu using my cured pancetta and it was a hit. Gotta love salt and high heat.Vlobsterhttps://www.blogger.com/profile/08480203952460828002noreply@blogger.com