Hi All. Just finished my first rolled Pancetta. I cured the belly for 6 days in the fridge before rolling, then wrapped it in a clear fibrous casing and dried it for 3 weeks at 57 degrees and 75 percent humidity.
There was a dime sized patch of white mold that I washed off with vinegar.
The only thing I’m uncertain about is that there are areas that are a bit oily and sticky.
They are mainly on one end of the pancetta and very slightly in the folds.
I see no discoloration and the smell is not objectionable.
Thoughts on the safety?
by hygge_man
4 Comments
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Dang, those were some really lean bellies.
Images are after drying and slicing open
Did this hit 35% loss? Three weeks seems short for this type of pancetta. Even when I do pancetta flat, which cures shorter than this due to more surface area exposure, it takes at around 4 weeks. I did and arrotolata about a year ago, which inevitably failed due to rolling technique on my part, that took around 6 months to reach 35% loss