Pancetta Arrotolata!
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Joe Hell Your trussing held up really well, those are going to be amazing!
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Wish me luck! This is my first attempt at something like this. Patience will be my virtue.
The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?
Here it is 3-1/2 months later and nearly 20% moisture loss. This was cured in a way that it could be sliced and eaten as is. This being my first attempt at meat curing such as this I was a little nervous to try it. A buddy and I got up the nerve, sliced it up and became human guinea pigs. The meat had a little of that aged funk and mild flavors I was expecting. Tasty! The fat just melts away as you chew. The best part? I didn’t poison anyone! Good to go!
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Wish me luck! This is my first attempt at something like this. Patience will be my virtue.
The recipe called for Insta Cure #2. Does anyone know if there would be an issue with cooking/eating the trim meat sooner than the time required to fully cure the full cuts or should I cure those along side the others?
Joe Hell Its just nitrate and nitrite. Unless you are sensitive to nitrites; cook the meat to temp and enjoy it.
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Joe Hell It looks amazing and I am sure it tastes even better! I love the way the fat just melts in your mouth on things like this. The issue is, I can eat way too much of it!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Joe Hell Its just nitrate and nitrite. Unless you are sensitive to nitrites; cook the meat to temp and enjoy it.
Departing Contestant oops , i just realized i responded to the inaugural post
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Joe Hell Its just nitrate and nitrite. Unless you are sensitive to nitrites; cook the meat to temp and enjoy it.
Departing Contestant It was the botulism I was concerned with. lol. I’m not concerned with nitrates or nitrates. Hanging a piece of meat for several months and eating it raw was a new experience for me but it’s something I will be doing again and again!
Better Living Through BBQ!
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Departing Contestant It was the botulism I was concerned with. lol. I’m not concerned with nitrates or nitrates. Hanging a piece of meat for several months and eating it raw was a new experience for me but it’s something I will be doing again and again!
Joe Hell have you tried browning it. it is a whole new experience
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Joe Hell It looks amazing and I am sure it tastes even better! I love the way the fat just melts in your mouth on things like this. The issue is, I can eat way too much of it!
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Joe Hell have you tried browning it. it is a whole new experience
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