I noticed you target for 40% weight loss. Since this is a fatty cut, not a meaty one like eye of round or loin, the meat component will dry more than it would in the lean cuts since the fat component has little water to lose.
UMAi Pancetta
- Thread starter dirtsailor2003
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
The last one I did was at 35% and so good. I thought I'd take it a bit further.
Many pancetta recipes (len poli's for example) are actually for a bacon-like product (dryer), not for eating "raw".
Yep. Pancetta is an amazingly versatile product. Eating it as charcuterie is a pleasant addition for me.
You will be happy with the final product. UMAi works great.
I sealed my pancetta and bresola. Both cure 2 eating with cheese and crackers.
I sealed my pancetta and bresola. Both cure 2 eating with cheese and crackers.
That looks great! I'm going to need a slicer...
You will be happy with the final product. UMAi works great.
I sealed my pancetta and bresola. Both cure 2 eating with cheese and crackers.
Fixed the recipe photo. it's not longer sideways so your necks wont be hurting! you wont need glasses either to read it! Its BIG!
I rolled mine, just because it looked nice, but when I do another one I'll just do it flat. Less trouble, same taste.
I've nibbled on it as is, but it's best cooked. I also like it as a pizza topping [emoji]128578[/emoji]
I'm lucky that Costco always has whole ones cheap.
Looking forward to your end result, DS.
Dan
I've nibbled on it as is, but it's best cooked. I also like it as a pizza topping [emoji]128578[/emoji]
I'm lucky that Costco always has whole ones cheap.
Looking forward to your end result, DS.
Dan
I'll roll mine. I like the look and trussing it isn't hard. We serve this stuff when we have fancy guests.
HOW FANCY DO YOU HAVE TO BE TO BE A GUEST.
Looks great I just need more time to try some of the things you all are always doing.
Warren
Looks great I just need more time to try some of the things you all are always doing.
Warren
shyzabrau
Smoking Fanatic
How about home brew? I have a session IPA, a petite saison, a chocolate/vanilla stout, an oud bruin, a rye pale ale, and a Flanders red ale. Any of those fancy enough?
Yeah, I guess. LOL!!! DS will have to tell you his personal preference, but the rye pale ale, or the Flanders red ale sound like an interesting match.
I live in the PNW Mecca of beer.
Depends on the season. Right now it's micros. Come hunting season it's Mega packs of canned beer.
Depends on the season. Right now it's micros. Come hunting season it's Mega packs of canned beer.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Our Second piece of Heaven, Little piece on the Atlantic Ocean
- Started by DRKsmoking
- Replies: 57
- General Discussion
-
How Do I Get Rid of These Armadillos?!!
- Started by seenred
- Replies: 41
- Blowing Smoke Around the Smoker.
-
Non fat dried milk
- Started by hog warden
- Replies: 37
- Sausage
-
Featured A couple thick strips please!
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 31
- Food Safety
