need help with Pancetta/Rolled Bacon-
Posted: Fri Jul 03, 2015 19:54
Our local Costco has started handling some nice looking belly at a reasonable price so I picked up a smaller slab(7.8 lbs) and it is not pre salted or brined. My wife has wanted me to try making some Pancetta or Rolled Bacon for some time and I plan on trying it with this cut utilizing the Umai method. I am not totally new to the Umai method, have made Lonzino and Bresaola successfully(although we weren't overly excited with the Umai spicing recipe.
So, my plan so far is cure with #2 cure and salt to equal 2.5% salt(OK or not OK?), I plan on coating with the salt and cure plus a spice mixture(need some help with this) and curing at about 37° F(2.8° C) for a couple of weeks and then into the Umai system until a proper moisture loss has occurred (30 to 35% drop?).
I am at a loss on the spicing, we would like to start out with a basic spice schedule-nothing overpowering. Any recipes out there? we can adjust to our own taste for different spices/herbs.
Is the curing level and time OK?
What about the weight loss- is that sufficient or over kill?
Any other suggestions or help will be greatly appreciated--
Thanks
Pat
So, my plan so far is cure with #2 cure and salt to equal 2.5% salt(OK or not OK?), I plan on coating with the salt and cure plus a spice mixture(need some help with this) and curing at about 37° F(2.8° C) for a couple of weeks and then into the Umai system until a proper moisture loss has occurred (30 to 35% drop?).
I am at a loss on the spicing, we would like to start out with a basic spice schedule-nothing overpowering. Any recipes out there? we can adjust to our own taste for different spices/herbs.
Is the curing level and time OK?
What about the weight loss- is that sufficient or over kill?
Any other suggestions or help will be greatly appreciated--
Thanks
Pat