Pancetta Binder Question
-
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.
-
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.
-
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
-
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
-
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
-
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
-
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.
-
Hello! It looks like you're interested in this conversation, but you don't have an account yet.
Getting fed up of having to scroll through the same posts each visit? When you register for an account, you'll always come back to exactly where you were before, and choose to be notified of new replies (either via email, or push notification). You'll also be able to save bookmarks and upvote posts to show your appreciation to other community members.
With your input, this post could be even better 💗
Register LoginSponsored By:
