martyleach
Quintessential Chatty Farker
The hogs are so fat right now. They are all fat which is great for Pancetta but not so good for bacon. My buddies asked me to make some Pancetta for them so here we go. Bellies curing with a savory (vs sweet) spice. Think crushed Juniper berries, Bay leaf, fresh Thyme, garlic...
After a week, they get washed really good and hung in the cold smokehouse for about 8 hours.
Then the hard work begins as they have to get rolled up real tight (after a pepper spinkle) and tied up. Then they go into the Charcuterie fridge where I can control temp (up to ambient) and humidity.
Let these guys dehydrate for 2 weeks and we are good to go.
After a week, they get washed really good and hung in the cold smokehouse for about 8 hours.
Then the hard work begins as they have to get rolled up real tight (after a pepper spinkle) and tied up. Then they go into the Charcuterie fridge where I can control temp (up to ambient) and humidity.
Let these guys dehydrate for 2 weeks and we are good to go.
op2:
