j biesinger
TVWBB Platinum Member
I had a bit of nice piece of belly left over from a hunk that came home with me from nyc and I thawed out for this meal. I had neglected it for a few days and I feared it was rotting away, but I dug it out and it had no signs of spoilage so I thought I'd turn it into pancetta.
I followed the recipe for the basic cure in Charcuterie (with dextrose), and scaled it to the required 30g for the 1350g of belly. I added 10g of crushed black peppercorns and 20g of rosemary sprigs off of my new plant.
I figure a week or so in the bag and then I'll hang it.
more to come, I suppose...
I followed the recipe for the basic cure in Charcuterie (with dextrose), and scaled it to the required 30g for the 1350g of belly. I added 10g of crushed black peppercorns and 20g of rosemary sprigs off of my new plant.
I figure a week or so in the bag and then I'll hang it.
more to come, I suppose...