<![CDATA[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.

]]>https://waltonsdev.nodebb.com/topic/2916/pancetta-binder-questionRSS for NodeFri, 11 Sep 2026 10:09:48 GMTWed, 11 Nov 2020 23:05:06 GMT60<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 22:52:44 GMT]]>logjammer *transglutaminase is what Joe Hell is referring too and it can be expensive. Photos are easier from iPhones here but I am getting about 50% luck with meatgistics automatically scaling it down when posting.

]]>https://waltonsdev.nodebb.com/post/24932https://waltonsdev.nodebb.com/post/24932Thu, 12 Nov 2020 22:52:44 GMT<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 11:07:39 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/24896https://waltonsdev.nodebb.com/post/24896Thu, 12 Nov 2020 11:07:39 GMT<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 05:10:38 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/24887https://waltonsdev.nodebb.com/post/24887Thu, 12 Nov 2020 05:10:38 GMT<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 05:06:40 GMT]]>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?

]]>https://waltonsdev.nodebb.com/post/24886https://waltonsdev.nodebb.com/post/24886Thu, 12 Nov 2020 05:06:40 GMT<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 05:00:28 GMT]]>Joe Hell Thanks. I will Google and see what comes up. I will report back here to let you know what I find.

]]>https://waltonsdev.nodebb.com/post/24884https://waltonsdev.nodebb.com/post/24884Thu, 12 Nov 2020 05:00:28 GMT<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 05:01:21 GMT]]>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

]]>https://waltonsdev.nodebb.com/post/24883https://waltonsdev.nodebb.com/post/24883Thu, 12 Nov 2020 05:01:21 GMT<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 04:52:47 GMT]]>Tex_77 Hey Tex, Are you in Texas? I live in Odessa, TX.

]]>https://waltonsdev.nodebb.com/post/24882https://waltonsdev.nodebb.com/post/24882Thu, 12 Nov 2020 04:52:47 GMT<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 04:49:41 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/24881https://waltonsdev.nodebb.com/post/24881Thu, 12 Nov 2020 04:49:41 GMT<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 04:27:20 GMT]]>Tex_77 I know I need meat glue. I was assuming it would be something similar to what is added to salami to give it that firm texture, but I do not know what that is.

]]>https://waltonsdev.nodebb.com/post/24879https://waltonsdev.nodebb.com/post/24879Thu, 12 Nov 2020 04:27:20 GMT<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 04:27:07 GMT]]>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.

]]>https://waltonsdev.nodebb.com/post/24878https://waltonsdev.nodebb.com/post/24878Thu, 12 Nov 2020 04:27:07 GMT<![CDATA[Reply to Pancetta Binder Question on Thu, 12 Nov 2020 02:43:42 GMT]]>You need some meat glue!

]]>https://waltonsdev.nodebb.com/post/24873https://waltonsdev.nodebb.com/post/24873Thu, 12 Nov 2020 02:43:42 GMT