rsj7855
Knows what a fatty is.
- Joined
- Feb 15, 2013
- Location
- Edinburg...
I think I am going to have to try that as well. Thanks for sharing!
That's fun stuff. Cheaper and way better than what you can buy. I am a believer. I take that to the next step and make Pancetta out of the pork bellies. It is so darn good.....dang! If you have the book Charcuterie you can figure it out.
The beauty of Pancetta is that it is essentially cured pork belly that is rolled up really tight and tied. Then it is hung in a fairly moist environment at a kinda low temp to allow it to slowly dehydrate. Don't want to do it in a fridge as that will dry the outside and leave the inside too moist. I made a special de-humidification chamber just for meats and cheese.
Once I get the Pancetta dried out enough, I give it a cold smoke for 8 hours or so. Then give it a day to stabilize. Cut it into 1/4" or so pieces and vac seal them individually.
Next time you want to make fresh Brussels sprouts, chop up one of your pieces of Pancetta in a cast iron skillet and let that thing cook slowly and render that awesome smelling fat. Cook the Sprouts in that fat and top with freshly grated Parmesan. It will be a good day!!
Then let it air out in the fridge overnight or for 24 hours to form a pedicle.
It's not "pedicle" sorry.. pellicle.
Oh, I thought you were talking about toe jam.