Wednesday, March 9, 2011

Pancetta and bacon update

My pancetta started out on February 19 at 1043 grams, or a little over 2 1/4 pounds.  I'm glad I wrote down the dates.

As you can see, it's just 868 as of last weekend whereas it should be closer to 730.

Our weather went through a very dry and cold spell.  According to what I've read, the meat may have developed a crust on it, which isn't allowing the moisture to escape any longer. 

The remedy is to wrap the meat in plastic, put it in the fridge for a few days to allow the moisture in the meat to redistribute, then hang it back up again.  And that's what I've done. 

My bacon, on the other hand, is a whole other delicious story.  Last weekend I cut off a few slices and cooked them on the griddle.  The meat is much leaner than store bacon.  Nicely done, Lisa!

Gene and I had that bacon with fresh eggs from our girls, Poulsbo bread toast, and blueberry citrus conserves I canned (they're my favorite).

1 comment:

  1. The bacon looks amazing. I'm thinking about giving home curing a try, but I'd like to do it without nitrates/nitrites. Is it possible to use plain salt in place of curing salt?