Great Video once again Eric ! I used a 105 mm collagen casing, was perfect (very tight) but in the end makes a perfect cylinder. I tighten it all with a butcher string to tighten the pancetta even more, 6 times cylinder length, and like 5 times around to help it keep it's shape. Looks good. Like you suggested, I will put sugna around it at 20% loss.
@@2guysandacooler I saw my coppas retained mostly their shape but I noticed that they weren't perfectly in a cylinder shape (i used 90mm casings) so I hope that by putting tight rope around it will help produce some kind of more evenly distributed shape.. purely for design.
Hey Eric, Just made the pancetta. Cured in vacuum bags for 2 weeks then rolled, tied and stuffed into beef bungs and netting. Hung in my curing chamber at 12c and 80 % RH for 8 weeks. Got around 40 % weight loss. On cutting open I have a opaque jelly like liquid in between some of the rolls that werent super tight. It smells just like the pancetta, no off odour. Should I be worried about it? Love all your videos
That's the way we eat it!! It so good. I just checked the chamber and she's looking amazing. These drying chambers when they are full of salami or meat drying smell so GOOD!!!!
That's so crazy that you asked that. I was just talking to a new subscriber about using Umai bags for charcuterie. The Umai line has greatly extended. Check out this video they made about using their bags for salami.. ruclips.net/video/LdoKowDXNl8/видео.html It looks really good. I wonder how it tastes. I may get some to try it out and film it for a 2019 project. Let me know your thoughts...
Greetings all the way from Melbourne Australia, I love your videos and for a couple of years now I have been making cappacoli usung the equilibrium method. I have also made your 2 year old porchutto and they have been amamzing, so thank you for sharing these videos. I want to give this Panchetta a crack and I am still deciding to either do it with the loin muscle or without (like you have in this video) I am wondering if I end up making it with the loin how do I tackle the cure time? if I go by the thickness of the belly I would end up with around 3 days cure time and the loin muscle will be under cured and if I go by the tubular measurement I will get somethign like 5 days and the belly will be over cured. how do you think i should handle this? or shoud I just do the belly like you have done in this video. Regards Adrian
Hello, Eric. here's what I made your recipe for pancetta. but I couldn't figure out what was O powder in the recipe I did not see it anywhere in the video and did not put it. what is this . Thank you so much
I gave it a try and used your recipe, other than I didn't put the black pepper in the center of the roll. Used dry age wraps since I don't have a drying chamber and it worked well. Took about 3 weeks to hit the target, started at 1963 grams. I just put it into the vacuum seal bag to get it more evenly dried but the flavor is good. You have to test it, right? I used a half-ish of a belly so it was square. Is there a preference for which way to roll - the long way or the side way? Thanks for the video. I've also made several of the sausage recipes and they've turned out well. The calculator by weight is really nice.
How did the dry age bags work with how tight he had it in the casing?? They seem a little fragile to me with wrapping. What brand of dry age wraps did you use? Thank you
You can spray the mold directly on the meat but of you choose to not use a casing (at least for this project) then you'll want to make sure it's very fatty, otherwise it will dry too fast.
G'day, First of all I love your videos! I'm looking to make some panchetta and will be using recipe. Can you pls clarify what the third recipe item is B. Pepper? Also, is the percent of the ingredients the percentage of the weight of the meat? Thank you!
Sure (although Italian purists will tell you no😂😂) The word pancetta simply refers to the "belly" or "tummy" - pancia. So i say any animal works. Lamb would be cool too!!
Good day Eric. *I have a question.* 13 days ago I hung my pancetta tesa in my (average 55[f] / 80%) garage. The weight was 935. I'm shooting for a 35% moisture loss so I can enjoy it without cooking it. (I used Prague #2) By my calculations, I'm shooting for 607 grams, but in those 13 days, it's already down to 680. I was expecting 4 months. Not 3 to 4 weeks. _Is this normal?_
That does seem a bit fast, but a tesa will dry faster than an arrotolata due to the surface area that is exposed. I wouldn't worry about it too much. Once it dries you can vac seal it and refrigerate it tili you get to the 4 week mark
@@oregonpatriot1570 Nope, I mean 1 month mark. If your pancetta will be ready in the next week or so you'll need to place it in a vac sealed bag and in the fridge until the cure #2 has a chance to finish working. That process takes a month. So once you hit 31 days from start to finish you can safely eat this raw. Of course you can place it in a vac bag for 4 months but that's not necessary..
@@2guysandacooler Hey! That's great news. I thought I would have to wait much longer before I could try this. I'm guessing that would also hold true with my Coppa's if they also dry faster? (although being 'round', I don't expect that)
Before I begin I boil all my small equipment. Not sure if it's necessary because the mold is very aggressive and generally beats out competitor molds. Thanks for the comment.
Just picked myself up a pork belly from my butcher and I'm thinking I might try Pancetta. I wonder if you were to do this again today, if you would use the DrySteak wraps instead of forcing this into a casing?
That's a great point. I love the idea of using the wraps as a way to make charcuterie in the fridge and if it were my only option I'd say absolutely. Truth is I really enjoy the traditional method of drying. There's a slightly more complex flavor that happens as the molds and biological activity are taking place. With that being said stuffing that pancetta into the casing was a bit of a pain :)
@@2guysandacooler the loss is very little so far. I cured it similar to your way with #2 and spices for the first week. It's stopped leaking since I retied it. I'll stay the course and see what happens. Could be an infection for not getting all the air out. I'll keep you posted on this little experiment. Cheers Eric
I personally don't like the texture of a fully cured pancetta that has the skin on. Because it's rolled you would have to peel a thin piece of skin off each bit. Instead of doing that I just remove it on the front end :)
Good video- can u do pancetta with a healthy cut of meat like sirloin( for health reasons) ? Is it possible to inject the meat with the brine to make the meat more succulent? Thanks
@@2guysandacooler tried doing pork ham with insta cure 1 ( with sirloin) - end result was very dry and not moist as there was v little fat - wondering if there's some trick to make it moist? Love watching your channel
If my belly weighs 777 grams after I cut it, would that mean I need .194 of curing salt? Also is there supposed to be fluids coming out everyday during the first 7 days? I only had to drain it once.
Hello Emmanuel. If you belly weighs 777 grams after it's been trimmed you would multiply that by .25% or .0025 so the amount of cure you would need would be 1.94 (the number you wrote down was off). When you are curing the pancetta in the fridge in either a zip lock bag or a vacuum bag then you will see fluids being drawn out. Don't drain those fluids as you need them to help balance the cure. Once the curing time is over you can toss all the fluids that accumulated in the bag the pancetta was in. Let me know if that answered your questions.
It's not too late. Open your bag, and pour a little juice from the bag to the cure mix to dissolve it. Then add the cure to your bag. Try to spread it around evenly and when you are done be sure to massage it daily to really work the cure into the belly... The total amount that you will be adding is 1.75 grams.. Hope that helps.
Good morning. So I cut my loin pancetta. I am not sure,is it supposed to be soft in the middle. Because it looks perfect but just want to make sure it's dry enough. It's silky and very tightly rolled. I just wonder if the center should be softer than the dryer outside?
Do you know the percentage of weight loss? For a loin (if you kept the fat on it) you will want to dry to at least 30% for a soft product up to 38%-40 for a more dry product..
2 of the best purchases you can make when it comes to charcuterie!! The scale especially!! Did you end the pictures yet? How big was your loin? Inches in diameter and length? Also how long was it drying?
Did you watch the rest of this video? Part 2 the reveal? ruclips.net/video/BNXU_ercWUA/видео.html Skip to 1:30 ish BUT to answer your question. Cooking cured meats has little to do with the cure you use. The cure you use has everything to do with the amount of time it takes for your product to be ready. Technically you can make a salami with cure #2, then once it's finished you can cook it up on a pizza if you want to.... If made properly the cure has converted into nitric oxide and is completely safe to consume.
@2guysandacooler Do you need to use the cure#2 in this reciepe? I followed this reciepe about 8 months ago and didn't turn out. I didn't put in the cure #2 last try. I'm at the point of placing marinade and pork belly in a cryovac bag to cure with out it again. Hoping it will turn out this time. I did use a collagen wrap in a fridge last time also so will switch to the dry aging steak wraps.
Funny you should ask. I've got a pancetta in the fridge as we speak wrapped in a collagen sheet. I'll be able to answer your question in about 4 weeks 😊
@@bforester1982 If you plan on hanging them in a drying chamber with controlled temperature and humidity (55f/80%) then you can use a collagen sheet with no problems. If you plan on placing them in a house refrigerator then neither of those options will work. You would need to use something called "Dry Aging Steak Wraps"
harika bir kanal, videoları teker teker izliyorum.
Thanks for your vid! Your narration and explanations are great!
Thank you for watching. Hope to see you around..
Great Video once again Eric ! I used a 105 mm collagen casing, was perfect (very tight) but in the end makes a perfect cylinder. I tighten it all with a butcher string to tighten the pancetta even more, 6 times cylinder length, and like 5 times around to help it keep it's shape. Looks good. Like you suggested, I will put sugna around it at 20% loss.
Thank you! Those casings can be tricky but if you can get them to fin inside they keep their shape [perfectly
@@2guysandacooler I saw my coppas retained mostly their shape but I noticed that they weren't perfectly in a cylinder shape (i used 90mm casings) so I hope that by putting tight rope around it will help produce some kind of more evenly distributed shape.. purely for design.
Where do I find the recipe? I didn’t see it on your site. Thanks
Hey Eric,
Just made the pancetta. Cured in vacuum bags for 2 weeks then rolled, tied and stuffed into beef bungs and netting. Hung in my curing chamber at 12c and 80 % RH for 8 weeks. Got around 40 % weight loss. On cutting open I have a opaque jelly like liquid in between some of the rolls that werent super tight. It smells just like the pancetta, no off odour. Should I be worried about it?
Love all your videos
If it smells off, forget about it.
If it smells homogiounous with the rest of a decent product, FORGET ABOUT IT !
Дякую Вам за супер інформацію. Гарне відео! Thank You. Так тримати.
Your Chanel is awesome...
I love Pancetta. I eat it raw I probably shouldn't, but I think it taste better that way.
That's the way we eat it!! It so good. I just checked the chamber and she's looking amazing. These drying chambers when they are full of salami or meat drying smell so GOOD!!!!
@@2guysandacooler Lucky!.
Is it possible to use a dry aging bag (like umai bags) to make salami/sausage?
That's so crazy that you asked that. I was just talking to a new subscriber about using Umai bags for charcuterie. The Umai line has greatly extended. Check out this video they made about using their bags for salami.. ruclips.net/video/LdoKowDXNl8/видео.html
It looks really good. I wonder how it tastes. I may get some to try it out and film it for a 2019 project. Let me know your thoughts...
Great video.
Excellent. Thank you for your comment!!! The end product video should be online in roughly 7 weeks!!
Great video, thanks for sharing.
You are welcome!! Thanks for watching..
Greetings all the way from Melbourne Australia, I love your videos and for a couple of years now I have been making cappacoli usung the equilibrium method. I have also made your 2 year old porchutto and they have been amamzing, so thank you for sharing these videos.
I want to give this Panchetta a crack and I am still deciding to either do it with the loin muscle or without (like you have in this video) I am wondering if I end up making it with the loin how do I tackle the cure time? if I go by the thickness of the belly I would end up with around 3 days cure time and the loin muscle will be under cured and if I go by the tubular measurement I will get somethign like 5 days and the belly will be over cured.
how do you think i should handle this? or shoud I just do the belly like you have done in this video.
Regards
Adrian
Hello, Eric. here's what I made your recipe for pancetta. but I couldn't figure out what was O powder in the recipe I did not see it anywhere in the video and did not put it. what is this . Thank you so much
onion powder
I gave it a try and used your recipe, other than I didn't put the black pepper in the center of the roll. Used dry age wraps since I don't have a drying chamber and it worked well. Took about 3 weeks to hit the target, started at 1963 grams. I just put it into the vacuum seal bag to get it more evenly dried but the flavor is good. You have to test it, right?
I used a half-ish of a belly so it was square. Is there a preference for which way to roll - the long way or the side way?
Thanks for the video. I've also made several of the sausage recipes and they've turned out well. The calculator by weight is really nice.
Excellent to hear!! I like to roll it long way but either way works.
How did the dry age bags work with how tight he had it in the casing?? They seem a little fragile to me with wrapping. What brand of dry age wraps did you use? Thank you
If doing a Pancetta Tesa, would you just hang in drying chamber unwrapped or would you try wrapping in collagen sheets?
I would wrap in a collagen sheet..
Hi! Is it possible to spray Penicillium Nalviogense directly in the meat, without using a casing?
You can spray the mold directly on the meat but of you choose to not use a casing (at least for this project) then you'll want to make sure it's very fatty, otherwise it will dry too fast.
@@2guysandacooler Thank you. I couldn't find a natural casing that would fit it. I tried a fibrous casing and was able to fit it over the Pancetta.
@@louissaule8592 nice. Sometimes collagen sheets are used or even beef bungs .
G'day,
First of all I love your videos!
I'm looking to make some panchetta and will be using recipe. Can you pls clarify what the third recipe item is B. Pepper?
Also, is the percent of the ingredients the percentage of the weight of the meat?
Thank you!
What size vac bag is that? Another great video.
Is Pancetta restricted to pig meat? Can I use game meat, or simply buffalo meat? Thanks🙏
Sure (although Italian purists will tell you no😂😂) The word pancetta simply refers to the "belly" or "tummy" - pancia. So i say any animal works. Lamb would be cool too!!
Good day Eric. *I have a question.*
13 days ago I hung my pancetta tesa in my (average 55[f] / 80%) garage.
The weight was 935. I'm shooting for a 35% moisture loss so I can enjoy it without cooking it. (I used Prague #2)
By my calculations, I'm shooting for 607 grams, but in those 13 days, it's already down to 680. I was expecting 4 months. Not 3 to 4 weeks. _Is this normal?_
That does seem a bit fast, but a tesa will dry faster than an arrotolata due to the surface area that is exposed. I wouldn't worry about it too much. Once it dries you can vac seal it and refrigerate it tili you get to the 4 week mark
@@2guysandacooler You mean the 4 _month_ mark?
Will it be safe to eat (uncooked) even though the majority of that time was spent vac packed?
@@oregonpatriot1570 Nope, I mean 1 month mark. If your pancetta will be ready in the next week or so you'll need to place it in a vac sealed bag and in the fridge until the cure #2 has a chance to finish working. That process takes a month. So once you hit 31 days from start to finish you can safely eat this raw. Of course you can place it in a vac bag for 4 months but that's not necessary..
@@2guysandacooler Hey! That's great news. I thought I would have to wait much longer before I could try this.
I'm guessing that would also hold true with my Coppa's if they also dry faster? (although being 'round', I don't expect that)
Hi erick,,can you please,,give me exact measurement of the pancetta,,thank you
Rminds me of trying to roll on a condom from one of those gas station dispensers. It doesn't really fit but damnit you're gonna make it. 😅😅
Fascinating. Is the brush for coating sterilized or prepped in any way?
Before I begin I boil all my small equipment. Not sure if it's necessary because the mold is very aggressive and generally beats out competitor molds. Thanks for the comment.
If I have a pork belly that wont lie flat inside the vacuum bag due to size, is it ok to fold it over once to make it fit for fridge curing?
Sure. I would increase the cure time a little but should be perfectly fine.
I forgot the belly/pancetta in the vacuum sealed curing bag in the fridge for 3 months. Is it still safe to hang to dry? I did use curing salts.
I'll send a couple photos.
Just picked myself up a pork belly from my butcher and I'm thinking I might try Pancetta. I wonder if you were to do this again today, if you would use the DrySteak wraps instead of forcing this into a casing?
That's a great point. I love the idea of using the wraps as a way to make charcuterie in the fridge and if it were my only option I'd say absolutely. Truth is I really enjoy the traditional method of drying. There's a slightly more complex flavor that happens as the molds and biological activity are taking place. With that being said stuffing that pancetta into the casing was a bit of a pain :)
I got some liquid dripping from the centre (inside) of my pancetta. I can't find a conclusive answer on Google. Great video yet again Eric
Hey Lee. How did you cure it? Where is it drying? What's your % weight loss so far?
@@2guysandacooler the loss is very little so far. I cured it similar to your way with #2 and spices for the first week. It's stopped leaking since I retied it. I'll stay the course and see what happens. Could be an infection for not getting all the air out. I'll keep you posted on this little experiment. Cheers Eric
@@leeshaw3237 How did this turn out ?
Hello, you said you removed the skin but that the skin is traditionally left on. Can you explain why you removed the skin? Thank you!
I personally don't like the texture of a fully cured pancetta that has the skin on. Because it's rolled you would have to peel a thin piece of skin off each bit. Instead of doing that I just remove it on the front end :)
Good video- can u do pancetta with a healthy cut of meat like sirloin( for health reasons) ? Is it possible to inject the meat with the brine to make the meat more succulent? Thanks
Sure. You can use any cut you want. Injecting the meat would be counter productive as the objective is to reduce the water activity.
@@2guysandacooler true that makes sense. Thanks
@@2guysandacooler tried doing pork ham with insta cure 1 ( with sirloin) - end result was very dry and not moist as there was v little fat - wondering if there's some trick to make it moist? Love watching your channel
What are "G. Powder & O. Powder" in your recipe description?
garlic and onion
Eric, if I want to be extra cautious, can I rub some sugna on the two ends to prevent any bad bacteria or fungus?
yes. It will radically slow the drying process but you could..
Could you use cheese cloth instead of cassing
Yep
Have you ever cold smoked cured belly before you dried? Would you advise or not?
Add some liquid smoke in the vacuum seal stage with the spices, it will give you the smokiness you're looking for.
If my belly weighs 777 grams after I cut it, would that mean I need .194 of curing salt? Also is there supposed to be fluids coming out everyday during the first 7 days? I only had to drain it once.
Hello Emmanuel. If you belly weighs 777 grams after it's been trimmed you would multiply that by .25% or .0025 so the amount of cure you would need would be 1.94 (the number you wrote down was off). When you are curing the pancetta in the fridge in either a zip lock bag or a vacuum bag then you will see fluids being drawn out. Don't drain those fluids as you need them to help balance the cure. Once the curing time is over you can toss all the fluids that accumulated in the bag the pancetta was in. Let me know if that answered your questions.
@@2guysandacooler if I started to cure it on the the 27th, is it too late to add more cure?
It's not too late. Open your bag, and pour a little juice from the bag to the cure mix to dissolve it. Then add the cure to your bag. Try to spread it around evenly and when you are done be sure to massage it daily to really work the cure into the belly... The total amount that you will be adding is 1.75 grams.. Hope that helps.
@@2guysandacooler thank you for everything you do! RUclips is lucky to have you guys.
@@emmanueld1033 your welcome. That's a very nice thing to say.
Thanks for the vid! Is the recipe correct? My juniper and bay seemed like a lot more then what you used?
I just check the recipe. It's correct. You can scale back the juniper and the bay if you want to.
Great. Thanks for checking. I’m excited to see how it turns out. Thanks again
What other cured meats can you make from the belly?
Only one type of meat in the belly, you could grind and make sausage I guess.
If I use cheesecloth instead of casing should I brush the mold 600 on the cloth or on the muscle and then wrap it?
You would brush the mold on the cloth. Be sure to not wrap the muscle too thick with cheesecloth otherwise it won't dry properly
@@2guysandacooler 2 layer max?
@@mathieupilon7471 correct
@@2guysandacooler thank you for your help :)
Good morning. So I cut my loin pancetta. I am not sure,is it supposed to be soft in the middle. Because it looks perfect but just want to make sure it's dry enough. It's silky and very tightly rolled. I just wonder if the center should be softer than the dryer outside?
Do you know the percentage of weight loss? For a loin (if you kept the fat on it) you will want to dry to at least 30% for a soft product up to 38%-40 for a more dry product..
@@2guysandacooler I didn't do that,damn. But it's gotten very small
@@2guysandacooler so I've purchased a scale and a food sealer. Waiting for delivery. Then I'll start again.
2 of the best purchases you can make when it comes to charcuterie!! The scale especially!! Did you end the pictures yet? How big was your loin? Inches in diameter and length? Also how long was it drying?
@@2guysandacooler I sent hopefully.
You used cure #2 I thought you were not supposed to cook meat that cure 2 was used on. A lot of recipes call for Pancetta. Please explain
Did you watch the rest of this video? Part 2 the reveal? ruclips.net/video/BNXU_ercWUA/видео.html Skip to 1:30 ish
BUT to answer your question. Cooking cured meats has little to do with the cure you use. The cure you use has everything to do with the amount of time it takes for your product to be ready. Technically you can make a salami with cure #2, then once it's finished you can cook it up on a pizza if you want to.... If made properly the cure has converted into nitric oxide and is completely safe to consume.
@2guysandacooler
Do you need to use the cure#2 in this reciepe? I followed this reciepe about 8 months ago and didn't turn out. I didn't put in the cure #2 last try. I'm at the point of placing marinade and pork belly in a cryovac bag to cure with out it again. Hoping it will turn out this time. I did use a collagen wrap in a fridge last time also so will switch to the dry aging steak wraps.
What kind of powder is "O. Powder"?
LOL onion powder
Hi..can i cure it without curing salt for curing bacon or panchetta?
Pancetta yes. Bacon (if you plan on smoking at low temps) no
Alright thanks Eric.
What size casing did you use?
I don't remember but I think it was100mm
@@2guysandacooler Thanks, It gives me a reference point. Can't wait to try it.
Would this project work with collagen sheets?
Funny you should ask. I've got a pancetta in the fridge as we speak wrapped in a collagen sheet. I'll be able to answer your question in about 4 weeks 😊
@@2guysandacooler How did it turn out with the collagen sheets?
@@2guysandacooler I'm about to do my 1st whole muscle, 2 pork loins. Is collagen sheets ok to wrap them in or do i need to stuff in a casing?
@@bforester1982 If you plan on hanging them in a drying chamber with controlled temperature and humidity (55f/80%) then you can use a collagen sheet with no problems. If you plan on placing them in a house refrigerator then neither of those options will work. You would need to use something called "Dry Aging Steak Wraps"
@@bforester1982 The collagen sheet in the home refrigerator did not work. It dried the muscle too fast..
Is there a place to share my photos with you please? Facebook or other?
Look in the about section of my home page. Send them to me via email..
As soon as my order comes I'm going to start from scratch again.
look at all that hanging meat!
I wish you could smell it. It smells amazing!! I'm making 40 pounds of salami next week... Hoping to pack that chamber full