Salt 2.8%
Cure #2 0.25%
Sugar 0.5%
White pepper 0.4%
Nutmeg 0.1%
Fennel pollen 0.2%
Pimenton picante 0.1%
Garlic powder 0.15%
Cured for 10 days then rolled, dried, stuffed in a 5” diameter fibrous casing and zip tied. Aged at 58F and 75-80% RH for 10 months
by charcuteriepix
12 Comments
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That looks very nice. How much weight did it lose in the 10 months?
Proper!
That’s simply beautiful.
I didn’t measure weight loss. The ratio of meat to fat in pork belly is so variable that it’s hard to reproducibly hit a target weight loss.
However it’s pretty easy to tell when it’s approaching doneness by paying attention to the zip ties. For the first few months they loosen as the belly shrinks, so you cinch them. I knew it was close to being done because the zip ties stopped showing slack after retightening.
I don’t even get this well dressed for church
That is one of the tightest rolls I have seen in a while. Any tips to making sure there are no voids? I vac packed my last one for a while and that worked pretty well but I also peppered the inside surface.
That’s the nicest roll job I’ve ever seen. My first I didn’t look 1/2 as tight as yours. After that I used the wide zip ties and kept tightening them as it dried. Great job!!!
I think Op used mini ratchet straps for their pancetta tie. Squeezed the hell out of it like a teenage boy who just discovered m
Question: How do you keep the zip ties from introducing contaminants or unwanted bacteria/mold spores? Does the casing handle that or are you using a process to avoid this? I’ve never tried it
I’m curious about the benefits of rolling as opposed to leaving it flat. Is it just that there’s less risk of case hardening or overdrying?
Wow, gorgeous!