Updates
Been too long since we posted.
Three weeks ago my friend Jeff and I picked up just under 10 lbs of pork belly from Paul at Countrytime Farms. This was Pancetta #2. We improved some things (weight measure instead of volume; plastic bags instead of pyrex casserole), and set about curing. Jeff decided to hang his flat in cheesecloth (as they do in Spain and some parts of Italy). I rolled mine, and hung it in a cool room in our house.
I was worried that it would be too cold if I left it in the Fridge in the garage (remember it’s temperature regulated, but only to keep it cool, it can’t keep it warm enough). It seemed to be aging well, although I noticed that the fat wasn’t keeping the marbly white color I see in pictures online, rather it was a bit more yellow and almost translucent. I also found two small dots of mold on the end, which I promptly wiped off. No idea how that could happen…need to do some investigating. Obviously that part will be cut entirely off.
Jeff says his is really good, but that it’s a little too salty. We decided that the problem was we had enough cure for 5 lbs, and Jeff’s portion of the belly was barely 4 lbs.
I pulled mine down last night (it had cured for 11 days–probably a day or so too long–and hung for 12 days). I think some of the issues that troubled Jeff’s Pancetta have surfaced with mine as well. No further signs of the mold, but in my first tasting (sauteed in olive oil), the meat is chewier than I’d like, and the fat doesn’t have that savory flavor I’m used to.
NOT IDEAL. I give it a B.
Since I’ve promised to sell portions for $10 lb I’ve decided to give them a discount.
I think the issues come down to the amount of cure as well as the imperfect aging environment.
Jeff and I are really thinking we need to construct a clean chamber where we can regulate the temp and humidity.
Here are a couple pictures…
November 13th, 2008 at 2:30 am
I’ve seen comments that, cured like this, the pancetta needs to be blanched before cooking to remove the excess salt. You’d cut up the pancetta, then put it in a pot with water to cover and boil it for a few minutes, then drain and dry before frying it.