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Old 04-08-2021, 12:19 PM   #1
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Pancetta is ready!

It's been a couple of weeks since I hung this stuff..the thinner parts are ready. Still a little soft on the thicker end but I'll fry it up tonight to make Carbonara..which is pretty much the reason I make this stuff...
Excuse the greasy fingers...lol

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Old 04-08-2021, 12:47 PM   #2
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Looks delicious.

Ross
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Old 04-08-2021, 01:11 PM   #3
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Quote:
Originally Posted by rocklobster View Post
it's been a couple of weeks since i hung this stuff..the thinner parts are ready. Still a little soft on the thicker end but i'll fry it up tonight to make carbonara..which is pretty much the reason i make this stuff...
Excuse the greasy fingers...lol



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Old 04-08-2021, 01:39 PM   #4
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You're just a busy little bee! Looks good.
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Old 04-08-2021, 02:13 PM   #5
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You're just a busy little bee! Looks good.
Yes..big adjustment going from working 60 hours a week to nothing...when we closed I brought home about 100 lbs of assorted meat....I am using my free time to cure some of it...win, win...!!!
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Old 04-08-2021, 02:18 PM   #6
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Wow, just Wow.
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Old 04-08-2021, 02:23 PM   #7
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Old 04-08-2021, 03:06 PM   #8
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That looks really good.
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Old 04-08-2021, 03:18 PM   #9
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That looks really good.
Bacon on steroids..I try not to eat it much..I cut it into 4 ounce pieces and shrink wrap and freeze...nice to have for pasta, pizza, in stews, etc...I should get about 8 pieces from that and after my son is done raiding the freezer I might have 4 left..

And, another fact..it is probably the easiest cut of meat to cure if anybody is interested in trying..
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Old 04-08-2021, 04:44 PM   #10
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Quote:
Originally Posted by Rocklobster View Post
Bacon on steroids..I try not to eat it much..I cut it into 4 ounce pieces and shrink wrap and freeze...nice to have for pasta, pizza, in stews, etc...I should get about 8 pieces from that and after my son is done raiding the freezer I might have 4 left..

And, another fact..it is probably the easiest cut of meat to cure if anybody is interested in trying..
Where should I look to get the instructions?
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Old 04-09-2021, 09:11 PM   #11
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and where do you cure it?

A friend did some sausages once but did it with a friend who was pretty much set up for it. He said the space/area/temperature was more than he was willing to commit to... and this from a die-hard do it yourselfer!

While on the farm, I had space and time to do, but nowhere did I have a consistent temperature. So was too afraid to try.

Was difficult enough to find a place where my incubators would have a pretty consistent exterior temperature, never mind trying to cure meat!
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Old 04-10-2021, 01:07 PM   #12
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I made a chamber out of a mini fridge..I'm lucky as the lowest temp is in the low 40's and humidity stays around 75..I can control it with a saucer of water if it starts to get too dry..it has worked well so far...What I am learning is it's not as hard as you would be led to believe on the internet..everything I ever made was edible, albeit some could have been a bit better, but that could be due to recipes, cuts of meat, time I left it in there, etc...not just the conditions
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Old 04-10-2021, 08:26 PM   #13
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Well, now that I'm at my sons and not dependant on the weather so much with ancient heating, I just might give it a try.

At the moment tho I'm still trying to find the coffee filters in a humongous pile of boxes in the middle of the apartment. I have a sneaky suspicion that they got sent to the storage warehouse - along with my socks and summer shoes.
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