UMAi Pancetta

Discussion in 'Pork' started by dirtsailor2003, Apr 30, 2017.

  1. smokeymose

    smokeymose Master of the Pit

    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.
     
  2. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Just a memory now, all gone
     
  3. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Well, Its still curing! Not much to report! sitting next to the breasola in the fridge. Just waiting to go into the UMAi bag.
     
  4. mneeley490

    mneeley490 Master of the Pit OTBS Member

    I'm in! [​IMG]
     
  5. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Day 16 of the cure. I think I'll roll it tomorrow or Thursday and into the UMAi.
     
    Last edited: May 16, 2017
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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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    Sent from my iPhone using Tapatalk
     
  7. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

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

    Watching
     
  8. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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.
     
  9. waterinholebrew

    waterinholebrew Smoking Guru OTBS Member SMF Premier Member

    Awesome Case, looks great so far. Lookin forward to the end result. I just dove into the Umai Charcuterie thing today.
     
  10. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    In a month or so, we'll see how this turns out!
     
  11. mneeley490

    mneeley490 Master of the Pit OTBS Member

    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.
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Still rolling along. Got anways to go to get to my target weight.

     
    nepas likes this.
  13. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    Looking good so far!
     
  14. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Looking like pancy to me.

    Good  bag bond on the meat too.
     
  15. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    The VacMaster does a great job of that!
     
  16. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Sure does. At the rate it's going though it's gonna be another month or so!
     
  17. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    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!
     
  18. myownidaho

    myownidaho Master of the Pit SMF Premier Member

    I hear ya! What I find interesting is that UMAi says 6-8 weeks to get to 25-35%.
     
  19. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    My bresola was spot on for timing. This pancetta is snoozeville!
     
  20. atomicsmoke

    atomicsmoke Master of the Pit OTBS Member

    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.
     
    Last edited: Aug 15, 2017

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