pancetta arrotolata still "squishy" - what would you do?
Posted: Wed Oct 30, 2019 23:18
I'm trying to decide on when to pull 2 pancetta arrotolata from the chamber.
They were cured with salt 2.5% , #2 0.25% and spices for about 2 weeks
Current weight loss is between 16% - 19%
They have been in the chamber for 43 days or ~6 weeks
They smell good, have developed some white mold (no mold 600 added) where the meat is exposed they are very dry but overall still kind squishy, i guessing because of the thick layer of outer fat which does not loose a lot of moisture.
black specs are pepper and time
wrapped in collagen sheets that have cracked in a few places
ph is about 5.0
See pics - what would you do?
They were cured with salt 2.5% , #2 0.25% and spices for about 2 weeks
Current weight loss is between 16% - 19%
They have been in the chamber for 43 days or ~6 weeks
They smell good, have developed some white mold (no mold 600 added) where the meat is exposed they are very dry but overall still kind squishy, i guessing because of the thick layer of outer fat which does not loose a lot of moisture.
black specs are pepper and time
wrapped in collagen sheets that have cracked in a few places
ph is about 5.0
See pics - what would you do?