Pancetta experiment

[Copass pupil]

So back in October of last year, I decided to try pancetta using a slightly different process. Longer drying time vs a different recipe. Aiming at a 34-40% weight loss. I took it out yesterday to see what happened. Also used a rolling pin to beat the meat helping make a tighter roll.

Types:
1. Savory profile
2. Calabrian chili pepper flavored: Calabrian curing flavors plus brushing Calabrian pepper paste on both sides during the rolling and tying process.

Results:
Savory was very good flavor with no mold found. Fairly tight roll considering the length of time drying out. 42% loss

The Calabrian did not go as well. Too much added moisture in the roll added to a perfect molding scenario and yes I had to throw most of it away. What I was able to salvage had a better spice than I have had before. Next time I’ll roll and tie it up then apply the paste followed by a lard brushing.

[GTR]

I really like Calabrian chili's. Haven’t had much experience with the dried flakes. However the flakes could eliminate the moisture issues. Just my random guess. Love the things you do, wish I had the patience.

[Copass pupil]

I have flake powder and actual paste. I’ll
Just grind to powder the flake the next time.

[OldUsedParts]

[Rambo]

You’re a much better trooper than I am. I hope you find happy endings

[Copass pupil]

You’re a much better trooper than I am. I hope you find happy endings

I’m always into happy endings Rambo

I might brush the paste on and allow it to set for a few days before I roll it. I’m working on a new dry age refrigerator to me. I went full inkbird for temp and humidity control WiFi’d. once installed, I’m going to buy stuff to fill it with. I have to keep my mind off of the truck and fixing it along with the honey do list. Much yard work and garden prep to do this spring.

[Rambo]

God Bless You Brother; you’re going to be ok

[spacetrucker]

[Copass pupil]

Thanks. It will pass soon enough.