UMAi Pancetta

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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.

That looks great! I'm going to need a slicer...
You're definitely going to need a slicer. Better start shopping. It needs to be able to slice thin. I made the mistake of not slicing my capicola thin enough.
 
Well, Its still curing! Not much to report! sitting next to the breasola in the fridge. Just waiting to go into the UMAi bag.
 
I'm in!
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Day 16 of the cure. I think I'll roll it tomorrow or Thursday and into the UMAi.
 
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Life got in the way so today was UMAi bag day. Rinsed rolled bagged. I didn't add any other seasonings this time. Normally I'd add paprika but thought I'd try it without. So another 30-40 days or whatever it takes to get to the dryness I'm looking for.

Weigh in 2103g. Will be shooting for 30-40% weight loss. 1472-1262g

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Nice. Didn't look like it was rolled tight but in the bags it does.

Watching
 
Yep a bit deceiving. Rolling a slippery slab of belly! It's as tight as you can get a 1 1/2" thick belly to roll. It will tighten up more as it tightens up.
 
Awesome Case, looks great so far. Lookin forward to the end result. I just dove into the Umai Charcuterie thing today.
 
Looks awesome!

As for tying, I use silicone bands for this sort of thing. Like rubber bands, but made from silicone so they can stand up to heat when necessary. And as the meat shrinks, the bands tighten as well, so no need to retie.
 
Well after four months of drying my pancetta has a not lost 20% weight!


Am I going to have to wait another four months to get to 40%?????

Geez never had pancetta take this long!
Having a high fat content pancetta dries slower than lean cuts (fat does not have much water to lose). I don't think 40% loss is achievable for pancetta. If you manage to get there i expect the meat part to have jerky texture.

Last one I pulled at 28%. If felt a little too dry.
 
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