tag:blogger.com,1999:blog-9190984942207410953.post7198559574910037216..comments2023-06-06T11:57:50.826-04:00Comments on Cured Meats: Pancetta - Again!Jasonmolinarihttp://www.blogger.com/profile/15053725760642707017noreply@blogger.comBlogger40125tag:blogger.com,1999:blog-9190984942207410953.post-53133572941064784212014-01-09T11:36:45.934-05:002014-01-09T11:36:45.934-05:00no clue...it was 5 years ago!
no clue...it was 5 years ago!<br />Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-89619390930868866002014-01-09T11:25:47.836-05:002014-01-09T11:25:47.836-05:00How did it turn out compared to your last one in 2...How did it turn out compared to your last one in 2008?Jay Buinoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-14880522750799529282014-01-09T09:56:40.618-05:002014-01-09T09:56:40.618-05:00they have long since ended up in my belly.... :)
t...they have long since ended up in my belly.... :)<br />this was 2009.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-56685204667387130222014-01-09T01:10:41.976-05:002014-01-09T01:10:41.976-05:00Whatever happened to the results for this one?Whatever happened to the results for this one?Jay Buinoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-20993827737741649882010-08-14T21:17:44.919-04:002010-08-14T21:17:44.919-04:00Glad it came out well Stiggy!Glad it came out well Stiggy!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-82066309841724921672010-08-14T06:35:25.497-04:002010-08-14T06:35:25.497-04:00Hi jason,
Just cooked my first slice of Pancetta. ...Hi jason,<br />Just cooked my first slice of Pancetta. Oh yes.... So full of flavour, just amazing. Might eat the rest of it today! Thanks for all the info, it was a great help.<br />The meat is a lovely colour and nice and firm. Great fun... Thanks again.STiGGYhttps://www.blogger.com/profile/08608902154867323392noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-78630236737831470102010-07-30T12:35:38.986-04:002010-07-30T12:35:38.986-04:00That book looks intereting Miles, thanks. I'll...That book looks intereting Miles, thanks. I'll have to add it to my list to take a look at it.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-86792609559914003422010-07-30T12:10:51.000-04:002010-07-30T12:10:51.000-04:00Great stuff... Thanks Jason. I just can't wait...Great stuff... Thanks Jason. I just can't wait to eat it now, 3 frustrating weeks coming up!<br /><br />By the way, i just ordered a new book from amazon<br /><br />http://www.amazon.co.uk/gp/product/1906122083/ref=oss_product<br /><br />I don't know if you have heard of Mynard Davies. He's a bit of a legend in the British curing world. I have read his autobiography which is excellent fun and i'm hoping that there are some great recipies in this book. I shall let you know.STiGGYhttps://www.blogger.com/profile/08608902154867323392noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-10185635706555365542010-07-30T09:53:04.894-04:002010-07-30T09:53:04.894-04:00Milesm answering your questions:
1) Given the long...Milesm answering your questions:<br />1) Given the long drying time, the nitrates should break down to nitrites. I don't know of any health concerns.<br />2) This is the hard part. It's always better to leave it longer than shorter in the cure. It's not really possible to overcure the meat since you want the salt to equilibrate throughout the piece anyhow, which is why we measure the salt we add precisely<br />3) Pancetta will work well in a regular fridge, that's not a problem, and also leaving it uncovered is OK. Just put it on the bottom shelf and out of the way so other stuff doens't come in contact with it. Put it on a cake rack over a plate so the air can circulate around the piece and dry it.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-73208467259810432010-07-30T07:50:43.664-04:002010-07-30T07:50:43.664-04:00Hi Jason. Thanks for your info on the nitrosamines...Hi Jason. Thanks for your info on the nitrosamines. My Pancetta has been curing for 9 days now and i was hpoing you could have a go at answering some other questions for me. I'm really exciting but i just want to know more!<br /><br />1. I have used cure #2 as stated in your recipe. This contains Nitrate as well as the Nitrite i asked about. Will these break down to Nitrites whilst the meat cures and do they have any associated health concerns.<br />2. My pancetta is much firmer than when fresh but still a bit squidgy. How can i judge when it's done as I don't know of any firmness scale!<br />3. My fridge runs at about 8c and 55% humidity which i'm thinking is good enough but i only have 1 fridge so would have the meat uncovered with all my other food in there. Is this acceptable?<br /><br />Sorry there are so many questions Jason and i understand if you don't have time to answer. This curing experiment is just so interesting!!!<br /><br />Thanks<br /><br />MilesSTiGGYhttps://www.blogger.com/profile/08608902154867323392noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-40748758515834015492010-07-21T15:07:05.897-04:002010-07-21T15:07:05.897-04:00Miles, meats cured with nitrite and which are cook...Miles, meats cured with nitrite and which are cooked well done do form nitrosamines, but it's unclear what amount, if any, is harmful to humans.<br />Given that i don't consume massive amounts of fried pancetta, and when i do eat it, i don't burn it, i'm not that concerned.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-19447761241038526492010-07-21T13:47:18.196-04:002010-07-21T13:47:18.196-04:00Hi Jason.....
I have followed your recipe above wi...Hi Jason.....<br />I have followed your recipe above with the addition of Cure #2 and it is in the fridge curing as i write. However, after a bit of googlewhacking i am a bit concerned about the nitrate used in the curing salt and it's associated risks when the final product is cooked at high temps (which i expect to do!). What are your thoughts on this and sorry if i'm repeating any old posts that i may have missed.<br /><br />Many thanks<br /><br />MilesSTiGGYhttps://www.blogger.com/profile/08608902154867323392noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-46942968291931192132010-04-23T21:00:34.892-04:002010-04-23T21:00:34.892-04:00Taters, i don't drain any liquid that comes of...Taters, i don't drain any liquid that comes off.<br />thanks for the link. The book looks interesting. I'll have to see if i can get it in the US without paying for some crazy shipping fee!Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-74219786403776292102010-04-23T18:23:42.965-04:002010-04-23T18:23:42.965-04:00Hi Jason,
welcome back! I was wondering if you dr...Hi Jason,<br />welcome back! I was wondering if you drain off any liquid that comes out of the pork during the cure stage? <br /><br />I am from Australia and I thought I would let you know of a great resource I've used. Its a book and website called Preserving the Italian way and covers a lot of traditional italian cured meats as well as other preserves, liquor and even soap using the left over pork fat from the pig slaughered for samali etc. See link to book and blog at: http://www.preservingtheitalianway.com.au/<br /><br />Pietro has sought out traditional recipies and techniques before they are lost so it is a wonderful endeavor he has made.<br />regards<br />TatersUnknownhttps://www.blogger.com/profile/08470171348989464558noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-54907968866942562712010-04-01T12:57:04.682-04:002010-04-01T12:57:04.682-04:00I've been reading your posts and I'm reall...I've been reading your posts and I'm really impressed. What a great reference for making your own cured meat!if you won't mind I'd love to guide <a href="http://www.foodista.com/" rel="nofollow">foodista</a> readers to your site.Just add your choice of <a href="http://www.foodista.com/food/YXPGMGX7/pancetta/widgets" rel="nofollow">Foodista widget</a> at the end of this blog post and it's good to go.Thanks!Alisa-Foodistahttp://www.foodista.com/blognoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-35747816510814089102010-02-19T08:16:47.374-05:002010-02-19T08:16:47.374-05:00Thanks, Jason.
I look forward to it!
ChrisThanks, Jason.<br />I look forward to it!<br />ChrisUnknownhttps://www.blogger.com/profile/09636552388345713808noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-37164877251663696382010-02-17T11:33:26.051-05:002010-02-17T11:33:26.051-05:00Thanks again, Jason.Thanks again, Jason.Mamaligahttp://mamaliga.comnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-62411557953611967172010-02-16T16:00:12.770-05:002010-02-16T16:00:12.770-05:00Chris, i haven't made a lardo post, i'll d...Chris, i haven't made a lardo post, i'll do one shortly.<br /><br />Gabi: sorry, no idea.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-9966844060760554672010-02-12T16:02:19.631-05:002010-02-12T16:02:19.631-05:00Jason -
I was wandering if you know of farms in ...Jason - <br /><br />I was wandering if you know of farms in Illinois from where I can purchase fresh pork belly for pancetta.<br /><br />Thanks a lot,<br />Gabi.Mamaligahttp://mamaliga.comnoreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-14540616856752759212010-02-12T08:51:37.561-05:002010-02-12T08:51:37.561-05:00Hi Jason
Looked for a lardo blog, but didn't s...Hi Jason<br />Looked for a lardo blog, but didn't see one.<br />Do you have a t&t recipe for lardo di colonnata or similar.<br />Thanks<br />ChrisUnknownhttps://www.blogger.com/profile/09636552388345713808noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-34127388070375191002010-02-03T20:17:44.428-05:002010-02-03T20:17:44.428-05:00i guess it's theoretically not strictly necess...i guess it's theoretically not strictly necessary to refrigerate it, but i would. It won't hurt it, and it'll probably keep better.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-8155986581481297852010-02-03T18:32:32.897-05:002010-02-03T18:32:32.897-05:00I just brought home some pancetta that a family ma...I just brought home some pancetta that a family made while I was in Italy. They gave me quite a large chunk of it. I asked if I should refrigerate it, and she said that it wasn't necessary. Is this true? The apartment that I was staying at was quite cold, so I could see that there, but how about here? Is it safe after the curing process? I brought it home in my carry on...Terpsichorehttps://www.blogger.com/profile/03963660672145029278noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-372779727488229052010-01-07T20:42:36.861-05:002010-01-07T20:42:36.861-05:00Drew: i read it here: http://www.foodsville.com/ar...Drew: i read it here: http://www.foodsville.com/article/view/1292<br /><br />i haven't confirmed with Emile, but it would seem like a weird thing to make up.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-42199212597035626152010-01-07T20:28:19.411-05:002010-01-07T20:28:19.411-05:00"Emile will no longer be raising Ossabaws for..."Emile will no longer be raising Ossabaws for slaughter"<br /><br />That's really too bad. Although I have never bought from Caw Caw Creek, I certainly have A LOT of respect and interest for all those who do raise these very, very rare coastal Georgia hogs. Any idea why they are no longer raising these hogs? Where did you read about it?Drew Kleinhanshttps://www.blogger.com/profile/04703082642480259064noreply@blogger.comtag:blogger.com,1999:blog-9190984942207410953.post-43362554407182596072010-01-07T06:20:53.736-05:002010-01-07T06:20:53.736-05:00I don't thikn the myrtle berry and clove are f...I don't thikn the myrtle berry and clove are from the same plant...<br />I love fresh bay leaves, i need to find another plant.Jasonmolinarihttps://www.blogger.com/profile/15053725760642707017noreply@blogger.com