Panchetta advice needed

Discussion in 'Smoking Bacon' started by poopypuss, Apr 30, 2012.

  1. poopypuss

    poopypuss Smoke Blower

    So I have a hankering for some Carbonara, but I'm not paying 7 bucks for 3ozs of injected crap!

    Anyway, after a few Yuengling Lagers, I decided it would be a good idea to order some bellies from a local butcher, but they only sell them by the case...

    I really need a quality recipe for panchetta, because I'm going to be making 20 lbs or so, and 30+ lbs of bacon, (unless Bearcarver sees my PM and wants to take a couple off my hands).

    I've got a few, but I want to come to where the real experts are for advice.

  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Last edited: Apr 30, 2012
  3. moikel

    moikel Master of the Pit OTBS Member

    I have several recipes here( but I have not made it )including one that has won 8 first prizes at the Springvale Salami championship! Cappocollo almost identical thing. 

    I figure ChefJJ has a pretty good read on the climate aspect. 

    Let me know if you want them. MICK
  4. moikel

    moikel Master of the Pit OTBS Member

    ChefJJ sent me a PM. I will stick a few of the old school Italian recipes in here so everybody can see them. Give me a day or so.
  5. poopypuss

    poopypuss Smoke Blower


    I don't have a curing chamber... yet.

    As soon as I have room for another full size fridge, that's my next project.
  6. grabber

    grabber Smoke Blower

    If you're looking for individual fresh pork bellies, check any oriental markets in your area.  They use it a lot in their dishes.

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