Pancetta Binder Question
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I am making Pancetta for X-Mas gifts. This is my 2nd attempt.
Last year when I made it, everything worked well and it tasted great. There was one problem:
When I sliced it, the roll did not stay together as a roll and ended up as a spiral. That was not what I was hoping for.
The Question:
What can I put on the surface of the pork belly before I roll it tightly and tie it with string, that will work as a binder, so when I slice it will stay as rounds and not unravel? Some of my bellies a very thin, so there are several layers. The slices come out more like Pork Ribbon.
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You need some meat glue!
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I am making Pancetta for X-Mas gifts. This is my 2nd attempt.
Last year when I made it, everything worked well and it tasted great. There was one problem:
When I sliced it, the roll did not stay together as a roll and ended up as a spiral. That was not what I was hoping for.
The Question:
What can I put on the surface of the pork belly before I roll it tightly and tie it with string, that will work as a binder, so when I slice it will stay as rounds and not unravel? Some of my bellies a very thin, so there are several layers. The slices come out more like Pork Ribbon.
logjammer Are you doing an aged pancetta? I made one last year for home use ( https://meatgistics.waltonsinc.com/topic/1338/pancetta-arrotolata/19?_=1605154501605 ) that held up ok but still separates a bit. Part of that is the addition of pepper. We sell a outsourced version at our shop that is much softer than mine (aged less) that is a nightmare to slice. I’d suggest par freezing and layering with patty paper before packaging.
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logjammer Are you doing an aged pancetta? I made one last year for home use ( https://meatgistics.waltonsinc.com/topic/1338/pancetta-arrotolata/19?_=1605154501605 ) that held up ok but still separates a bit. Part of that is the addition of pepper. We sell a outsourced version at our shop that is much softer than mine (aged less) that is a nightmare to slice. I’d suggest par freezing and layering with patty paper before packaging.
Joe Hell What I make is not technically a Pancetta. I make Bacon as X-Mas gifts. I buy Skin On Pork Bellies from my local supplier. They are the only ones available near where I live. In the box of bellies I buy, the majority of them are of thickness that works for bacon.
Some of the bellies in the box yield bacon slabs that are about ½ inch thick once the skin is removed. What I did last year with those thin bellies was to roll them up to look like Pancetta and tie them with string. Once they were tied in rolls I let them age for a week in the refrigerator before I slice them at about 3mm thick. They look great coming off the slicer, but when I go to use them they all just unwind.
I am hoping to find a powdered product that could be applied to the surface of those thin slabs that would work as a binder once they are rolled and tied to look like Pancetta. A true pancetta is not smoked, but my product is smoked.
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Joe Hell What I make is not technically a Pancetta. I make Bacon as X-Mas gifts. I buy Skin On Pork Bellies from my local supplier. They are the only ones available near where I live. In the box of bellies I buy, the majority of them are of thickness that works for bacon.
Some of the bellies in the box yield bacon slabs that are about ½ inch thick once the skin is removed. What I did last year with those thin bellies was to roll them up to look like Pancetta and tie them with string. Once they were tied in rolls I let them age for a week in the refrigerator before I slice them at about 3mm thick. They look great coming off the slicer, but when I go to use them they all just unwind.
I am hoping to find a powdered product that could be applied to the surface of those thin slabs that would work as a binder once they are rolled and tied to look like Pancetta. A true pancetta is not smoked, but my product is smoked.
logjammer In that case I’d also suggest a ‘meat glue’…although I’ve never used it, from what I gather it should work. I’m not sure Walton’s has that product but it’s something not difficult to find. ‘Moo Gloo’ rings a bell. Technical term is transglutaminase
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logjammer In that case I’d also suggest a ‘meat glue’…although I’ve never used it, from what I gather it should work. I’m not sure Walton’s has that product but it’s something not difficult to find. ‘Moo Gloo’ rings a bell. Technical term is transglutaminase
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logjammer In that case I’d also suggest a ‘meat glue’…although I’ve never used it, from what I gather it should work. I’m not sure Walton’s has that product but it’s something not difficult to find. ‘Moo Gloo’ rings a bell. Technical term is transglutaminase
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Joe Hell Moo Goo that was easy. I ordered some from Amazon. I will let you know how things come out.
I am new to the Forum here. Is there a way to post photos of meat?
logjammer Cool! I’m interested in that product myself. To post pictures hit the icon I have circled and when you load the pic look for a way to resize…I’ve never had any luck with ‘actual size’ and always opt for Large. With my iPhone I sometimes need to crop the photo a bit and save or for some unknown reason it posts the image sideways. Lol
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logjammer No sir I’m not lucky enough to live in the great State of Texas, i live in Dodge City, KS. I’ve never made it down to Odessa, got close being in Lubbock once. Some I’ll make it down there and to Big Bend National Park.
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