I’m a week out of my 30 days on the pancetta

Copasspupil · Postby **Copasspupil** » Tue Feb 26, 2019 2:12 pm

It actually looks as good as it tastes. I remove a good amount of fat but you can see it still has what I think is a good amount left. This one is non traditional. Slightly sweet with a peppery bite. Black pepper, white pepper, jalapeño and dried Thai chili peppers on the outside layer. It has the flavor I wanted and for a first time try, the roll is tighter than I thought it would be.

Postby **Rambo** » Tue Feb 26, 2019 2:25 pm

I'm confused; is that ready to eat?

Copasspupil · Postby **Copasspupil** » Tue Feb 26, 2019 2:33 pm

It is actually ready to eat but I was told by TxDragon that it would get sweeter at the 30 day mark. This one is not salty like I’ve done in the past and not your typical flavoring you would normally have with Italian pancetta. It has the base ingredients but with a peppery bite and sweet undertones.

Copasspupil · Postby **Copasspupil** » Tue Feb 26, 2019 3:47 pm

Here’s the regular pancetta? It is significantly harder than the other one.

Postby **OldUsedParts** » Tue Feb 26, 2019 5:33 pm

Why do I want to call that Bacon Swirls ? Looks Larapin, C.P. :tup:

Postby **Txdragon** » Wed Feb 27, 2019 8:45 pm

That's looking fantastic!

Postby **Rambo** » Wed Feb 27, 2019 9:13 pm

I guess I don’t understand; it looks Raw to me. What do I know?

Copasspupil · Postby **Copasspupil** » Wed Feb 27, 2019 9:37 pm

The color of the one has to do with the molasses I used. It’s leaves the meat unusually dark is all. I assure you that it was cured the appropriate amount of time and salt content.

Copasspupil · Postby **Copasspupil** » Mon Mar 04, 2019 1:50 pm

Finished product. The difference from last week to today. It is drier for sure. Slightly froze it to make slicing easier but. Looks good.

Copasspupil · Postby **Copasspupil** » Mon Mar 04, 2019 2:18 pm

Rambo wrote:I'm confused; is that ready to eat?

Rambo you might be thinking of prosciutto which is a cured ham leg and they take slivers off of it.

woodenvisions · Postby **woodenvisions** » Mon Mar 04, 2019 4:32 pm

This has my Favorite Pasta dish written ALL OVER IT ....

This would Definitely go in my Tortellini Michael Angelo !!

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Copasspupil · Postby **Copasspupil** » Mon Mar 04, 2019 4:35 pm

Oh I might have to look that one up. Thanks.

woodenvisions · Postby **woodenvisions** » Mon Mar 04, 2019 4:39 pm

Copasspupil wrote:Oh I might have to look that one up. Thanks.

Ill look at my notes and send it to you

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Copasspupil · Postby **Copasspupil** » Mon Mar 04, 2019 5:14 pm

Thanks woody

Postby **Txdragon** » Thu Mar 07, 2019 8:06 am

I could not have done that any better myself!! This looks absolutely beautiful!! :cheers:

The flavor should be an eye opener too

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