Homemade Pancetta | Steve Lamb
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- Опубликовано: 2 авг 2024
- Make your own pancetta at home with this simple video guide from Steve Lamb.
Buy the River Cottage Curing & Smoking Handbook here: goo.gl/9TZZDc
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Brilliant. Really worth doing. Excellent instruction and clear presentation. Thank you again. Blessings ChefMike
Steve is making "pancetta arrotolata" (basically, rolled pancetta). There is another pancetta, widely used as well, called "pancetta piana" or also "tesa"(translated: flat pancetta). Flavors end up being different because flat curing allows air to circulate in a different way. So, basically, you can also choose to make pancetta piana with the same cure yet, as I just said, by virtue of the different exposure to air, the taste will be different. Pancetta piana/tesa is also made, at times, by leaving the skin on, giving rise to pancetta tesa con cotenna (flat pancetta with skin).
Dear verde basilico given that Seve Lamb has not addressed the curing time question what do you suggest? I have made one pancetta tesa already using presto fatto e cuore di ciccolato methods. Cuore di cioccolato states that after 21 days you can safely eat it but I will have mine after it has lost 35 % of its original weight. Is that right?
I just ordered your book from Amazon. Can't wait to get my hands on it and start making some of my own cured meats.
I love how easy you make this.. I tried it and it was an epic success. Thanks so much :)
You are definitely on of my favourite chefs
Great stuff. Just started to with the curing process.. *Fingers crossed*
River cottage!! My favourite cooking show for many years! Been watching since '98!
That's pretty impressive since the show didn't come out until March of '99.
Darling brilliant Steve! You inspired me so much that I got a whole pig naturally rased from local organic farm slatted for me. I butchered it myself and made almost all recipes that you have shared here on your FoodTube channel. I was so happy to find you that I even emailed and called Cottage River Cookery to pass my impression to you:) I’m looking forward to receive your book , but moreover to meet you this year at your classes. Thank you for your talent that you kindly share with the world. Cheers!:)
Hi Steve, I had a go last year. it went okay but was a bit on the hard side as it cured in the fridge. This year I used pork shoulder instead of pork belly, absolute success absolutely happy with the result, it melted onthe tongue. looking forward to going through your book. Thank you so much
Looking good Steve, You taught me how to make cured belly pork bacon back in May 2014, at the River Cottage food fair. I'm still making it today but I now use pork loin, I just cure it for an extra day or two, depending on the size of the loin. Everyone should do this it works out cheaper, tastes hell of a lot better and lasts longer, what's not to like...Thanks Steve, till we meet again...Brian
I love it!
Thanks for the recipe River Cottage!
I have some pancetta brining right now. I treated the ribs in a similar way in a bag with aramatic spices and about 2% salt (+ a bit of sugar) from the morning and grilled in the evening they were the best flavoured ribs I've had.
Looks delicious!
Hi Steve. really like your videos. like the style and ow you explain things. I do wish you would explain the end of the process a little more. temps and times to hang. found the same thing with your video on curing prosciutto. cheers
Apart from the hanging, this is how I prepare my bacon with the only difference being that I use a ratio of 1 part sugar to 1 part salt (plus any other optional seasoning) rather than salting to weight. I find that as long as the cure is evenly applied all over the belly in a single layer rather than in a heap, that the proportions are correct.
I haven't hung them though, so I'll give that a try. Looks delicious!
Looks great. I use the skin for pork scratchings.
just ordered the book.
Looks like a fantastic recipe! Would I be able to leave the meat curing like this in a tropical country?
I live in very hot and humid environment, fridge is fairly dry place to my knowledge, will I get the same results by hanging it in fridge? If so, how is it going to influence the time it needs to be hanged?
great great videos Steve, could you make a video for homemade mortadella?
Steve, congratulations for your channel and amazing content...
Perceived that you do not use cure salt, i.e. pink salt pr Prague salt, what is your tip to avoid botulism or other bad bacterias infecting the cured meat? Always see other receipts using pink salt for long term curing process...
Thanks, Guilherme
Steve, thanks for the great videos. Is there anywhere else I can buy your book apart from Amazon? Was hoping that it would be more profitable for you if I could buy off your website or something like that.
Hello Steve,
I did everything by the recipe in the book, I calculated the right amount of salt, I put all the spices, put in the bag, massaged, turned on both sides regularly, rinsed, rolled and let 4 weeks to cure.
It turned out super salty...
Do you have have any tip for the next one?
Greetings
yum
Does vacuum packing the meat shorten the curing process by any significant amount of time? Or is it 3 days/500g in any case?
Thanks for the recepie, I'll definitly try this some time!
cheers and we watch from Australia
quick questions, any replcaement for juniper berries? GIN? i grounded my black pepper, does slightly cracked works the same?
Hi Steven!
Is this save to eat raw because you didnt use any nitrite salt.
Thanks for uploading!
Regards, Martijn
Hi would it hurt to make the loin bacon in the pancetta
style ie in a zip lock bag and not draining off the liquid and re applying
cure? Just got my methods muddled .
What's the ambient air temp and humidity?
Do you hang it in a cool room?
how long do you hang it for? what temperature is safe?
Hi when you cure your meat do you have a curing fridge / chamber
.james
Seen a few of your videos and I like them but you really need to specify how long, what temperature and where to cure these. The same with the salami video. Many ask the question yet you've not addressed it or replied to the comments.
That's the catch - the details are in the book, which they naturally wish you would buy ;)
from the book:
temperatures of 50F to 64F
humidity of 60 to 80 percent
constant airflow
Hang it in your fridge with a pan of water under it. Its colder than it should be but it works fine ive made dozens of pancettas over the years i now have a temperature controller and fan in a dedicated fridge for curing meats and maturing cheeses. Easy and cheap to make look in to it.
if you do this without nitrate will you get that rosy color ?
Do you have to cook the pancetta after you cure?
So where do you hang it to dry?
Is it regular salt or nitrate added?
can you achieve the same result with pork shoulder ?
How do you calculate the percent of salt in relation to the weight of meat?
how many weeks did you hang it? And does it need to dry in a room temperature?
+Charity Marces hang it for 3 weeks. Optimal temperature is 17C, never exceed 21C at an area with 60% humidity.
When I started curing meats I thought this guy was crazy and irresponsible. Now I love him! These videos show how easy it is to make amazing cured meats at home, and most of all that it's safe. Great videos 😎👍
where do you hang it and exactly how long???????
You should make your own channel for smoking meat. It would be awesome!!
Is that nitrate salt or something along the lines of sea salt? Would you advise using nitrate salt? I was just going to use sea salt and go for it (because it's not pink in the video) but my friend is paranoid of my imminent death. Also, my office is like 65 degrees and not very humid. Can I hang it in there? Sorry for all the questions.
I mean 65 degrees Fahrenheit.
How much sugar did he used?
Does it matter that I used maldon sea salt and not curing salt?!
Hey Steve, why did you not use "Sodium Nitrate" , Now I like the old natural way, but others say you have to use the Poison "Sodium Nitrate" So what do you say ? Thanks
Rob~
If making Arrotolata, the rolled version like this then it is recommended to use Sodium Nitrite in the cure as Botulism grows on meat with no air flow around it, however if making Tesa the flat version then not so critical as the whole surface of the meat is open to the air. So here, I think I would be happier using SN. Many of the claims of cancer from SN have been disproved. Also SN enhances the flavour of the meat and enables it to keep it's pink colour, otherwise it tends to go an unappetising shade of grey.
do you eat spinach or celery? lots more nitrates in those than cured meats.
Link to research that prove that?
What a luxury it is to be afraid of food.
@@jamesdlow even if you eat PANCETTA ..you can't image how many kinds of cancer you can get...
Great and simple recipe. However you went from stringing the rolled meat to ready to eat. No mention on hanging time, location etc. What do I do after stringing it and when will it be ready to eat?
Why is there a different method for this compared to the guanciale/face bacon? i.e. the bag and removing the liquid daily from the guanciale.
Steve Lamb; what are the consequences of drying a piece of pancetta in a too dry environment? I'm actually doing one in one of my fridges at 8C and around 20-25% humidity... What is your take on that?
you'll have hard casing problem, outside will be perfectly hard but inside will remain moist. Mold will grow on the product, you'll have to trash it
Jurgen Klopp, '' Steve Lamb '' was the best you could think of to hide your cooking persona?!
lol nailed it
Why is he cooking in Gengiskan's tent?
how long did you hung the pancetta for?
I got my pancetta out yesterday after 4 weeks hanging I noticed a bit different color in the center so I decided to put it back I cut a piece and taste it flavor side if was excellent. I think the color has to do with the temperature. I'm doing a bit colder than required.
How come when i buy Pancetta from the Deli, it's got the Skin left on?
machinegunkelly776 less time of preparation, lower the price
Happy Happy days ...ye missed Dans 50th
It is supposed to be rolled the other way.
Any real reason to roll it? Could it not be just kept flat. Only reason I ask is that I usually buy pancetta that isn't rolled. Ta.
I wondered too
In the North of Italy it is rolled, called 'Arrotolata', In central and southern Italy it is flat and called 'Tesa'.
"Hanging for a few weeks" where? - in room temp? in the fridge? in the basement?
Can someone explain the math? "For every 500gr, it stays in the cure for 3 days". I understand the logic for thick cuts since it may take time for the salt to penetrate. But this is a thin piece of meat&fat. Say I have a 1000gr belly. According to this math, I need to keep it for 6 days in the cure. But if I cut it in half and put in separate bags, I need to wait for 3 days for the 1000gr of belly to cure in two 500gr batches. Thanks in advance for the explanation.
steve lamb - surprised you could de-bone that meet with those bendy fingers.
Book is very good. Done a few things from it. Doesn't look like this channel is ongoing though, sad
Ok, i'm liking the camera angles much more.....
wow pigeon
You dont have to smoke it? Is it safe to eat raw without smoking?
ohgod ihatethis Normally you doesn't smoke pancetta, but in some places in Italy they do it. So, is up to you.
PS: It is safe to eat it.
ohgod ihatethis The salt (and sugar), as is said in the video, is preservative, so this meat is no longer raw.
Smoking is another preservative method, the smoking taste is just a side effect.
ohgod ihatethis It's not often that people eat pancetta without cooking it first, it's usually used as a part of a dish, cooked of course.
ohgod ihatethis Cooking is simply denaturing the meat. Technically you are simply breaking down the protein so its easier to digest. which is why eating raw meat usually makes you barf. prosciutto is another cured meat that we all eat raw as it has already been altered to be more easily digestible. Technically panchetta is the same but you generally want to cook panchetta as it brings out the flavor.
There is no info for drying...
Pigeon! The neglected (in America) game bird.
I am an avid hunter and have spent most of my life in rural Minnesota. Farmers hate pigeons and will almost always allow, if not invite, hunters to shoot a few as long as you stay well away from the livestock. We did it just for fun and practice, for many years, and would just feed the pigeons to the hogs or use them for fertilizer. Well?
One day I got to thinking. Farm pigeons are not the "winged rats" that live on garbage in the cities. They are, essentially, livestock that eat all the same stuff the animals meant for consumption eat. So? We shot a few and cooked them and they were, and still are, delicious. All the recipes one would use for chicken or turkey work well but one must account for the fact that they are very lean and need a slow cook to get rid of the toughness. Or, my favorite ever, one can make a "pigducken".
Take a whole, deboned, chicken. Stuff it with several pigeon breasts. Shove that inside a duck. Roast it with your favorite seasonings and sauces.
If you are a hunter and have access to farm pigeons? Shoot some and eat them. You will not be sorry!
(NOTE: We did begin to realize that using lead shot on a farm is a bad idea and now use non-toxic shot for our pigeon hunts. Spreading lead around a farm that produces meat or dairy products is a really, really, bad idea.)
Cheers!
how to easily find percentage : a/100 x %
e.g 5% of 10000 = 10000/100 x 5= 500
plus one on the judicious use of nitrites and nitrates when curing meat..my old s,chool italian relatives always sneered at the use of chmicals but in the same breath told the story of Uncle Collogeru , Pietro, or Cosimo who died from eating bad sausage. The point is; while you might get lucky 1 time or a hundred times with an all salt cure, would you bet your life on it?
@@kjeldschouten-lebbing6260 that was a stupid comment
That knot is called a Canadian jam knot :)
in Canada maybe... here its called a butchers knot.
Chris Headleand The butchers is,1 knot. Not a Canadian Jam
You could also keep the skin and smoke it flat, that's how italians do it.
Pancetta is never smoked?
+Terry Dolan Search 'pancetta affumicata'
+Adam Lee this changes everything!!
that's bacon ....
Is it smoked before or after curing?
Interesting that you use 5% salt mixture. I have always use 10%
Corrie De Beer in some others videos he said 3%
Surely 5% of 1.5 kg is 75 grams.
The pigeon could be cooked using streaky bacon, and no fussing about.
skittification Anything that has a high fat content. I'd imagine pigeon would be fairly lean therefore the bacon would help it.
ProfessorMatrix I have grown up eating pigeon, and have consumed literally hundreds of them.They are fat free and dry if not either basted with, or covered with a fatty meat.The point I was making is that, it is a lot of fuss to make this pancetta to lay over pigeon breast while cooking, when streaky bacon works just fine.
Fair enough.
***** a 'handle' like that, and you are commenting on pork?WTF!
It was going well until the sugar disaster... sugar and pancetta is a no no..
this guy is a fusion of gordon ramsay and jürgen klopp. just sayin.
Vacuum sealing? Thumbs down.
Bin the music. Awful
75 grams bad math
Wrong
90grams. What's so hard about doing it in your head? 1800gm /10 is 180. What's half of 180 (or 5%)?
Except he said it weighed 1.3 Kilos. So 10% would be 130g, so 5% is half that, which is 65g, so he was spot on.
Not particularly helpful. A very finicky process. Read Ruhlman and Polcyn.
love your cooking and hate your annoying accent.....
i just made one and i hope it turn out good!
5% is too salty for my licking, then i use only 3%
Nice comment, you're a real cool guy.