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Further diarising the ongoing nefarious piggy preserving adventures.
Timing of this next lot is partly due to a busy week and having been away all weekend. Partly that I wasn’t convinced the pancetta was ready to move on last week. Partly that the bacon and bresaola recipes said 2 weeks anyway. So what has been done now? (they have all been turned approx. daily in the intervening time)
Bacon: Pull out of the bag, pat dry enough to prevent dripping. Place on large rack in fridge. In a couple of days this will be washed down, dried off, rolled and tied, par-frozen. Then I can attempt to slice it…. and cook some to try it!
Bresaola: At the one week mark it was taken from the bag, patted dry, redressed with reserved cure and popped back in the bag. Today it was rinsed quickly and dried off. Then rolled in a mix of pepper, cinnamon and cloves, tied, wrapped in muslin, weighed and hung. (880g). This one definitely feels like it is cured, the meat is quite firm.
Pancetta:
Loin- was patted dry and put on a rack in the fridge
Flat section- was rinsed, dried, a light amount of ground pepper put on all sides, rolled tightly and tied, wrapped in muslin, weighed and hung (1.6kg). This is very lean. If we took the skin off, the fat came with. Not ideal.
Both pancetta pieces were softer than the bresaola. Not really surprising given they had less cure mix. However I hacked a gobbet off the flat piece so that I could roll it better (ya, should have done that before the cure went on). Anyway, the cut section had changed texture all the way through, which is reassuring. It looked and felt like cured meat to me.
I’m interested that so little salt was needed for all this, far less volume of cure than I expected. I’m jolly curious as to how they all turn out. Also contemplating the acquisition of a meat slicer- or does one of you lovely lot already have one?
Timing of this next lot is partly due to a busy week and having been away all weekend. Partly that I wasn’t convinced the pancetta was ready to move on last week. Partly that the bacon and bresaola recipes said 2 weeks anyway. So what has been done now? (they have all been turned approx. daily in the intervening time)
Bacon: Pull out of the bag, pat dry enough to prevent dripping. Place on large rack in fridge. In a couple of days this will be washed down, dried off, rolled and tied, par-frozen. Then I can attempt to slice it…. and cook some to try it!
Bresaola: At the one week mark it was taken from the bag, patted dry, redressed with reserved cure and popped back in the bag. Today it was rinsed quickly and dried off. Then rolled in a mix of pepper, cinnamon and cloves, tied, wrapped in muslin, weighed and hung. (880g). This one definitely feels like it is cured, the meat is quite firm.
Pancetta:
Loin- was patted dry and put on a rack in the fridge
Flat section- was rinsed, dried, a light amount of ground pepper put on all sides, rolled tightly and tied, wrapped in muslin, weighed and hung (1.6kg). This is very lean. If we took the skin off, the fat came with. Not ideal.
Both pancetta pieces were softer than the bresaola. Not really surprising given they had less cure mix. However I hacked a gobbet off the flat piece so that I could roll it better (ya, should have done that before the cure went on). Anyway, the cut section had changed texture all the way through, which is reassuring. It looked and felt like cured meat to me.
I’m interested that so little salt was needed for all this, far less volume of cure than I expected. I’m jolly curious as to how they all turn out. Also contemplating the acquisition of a meat slicer- or does one of you lovely lot already have one?
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