Here's How I.... > Cook Pork
...Make Pork Picnic Pancetta
Bentley:
I am going to use boned Picnic shoulder instead of Belly. I found two 8lbs. picnics at Food Lion for $1.03/lb. I will try and trim meat so that it is uniform for rolling. I am debating using the Meat Goo jimsbarbeque gave me for that. Thought it might make for an interesting roll. Now to figure out which of the 18,431 Italian variations to pick?
If anyone had cured one for Pancetta, either Belly or shoulder being used and found it to have wonderful flavor, please share your finding! I am off to skin and bone the Picnic?
Bentley:
The Picnic is still to frozen to bone, but I was able to get it skinned.
Bentley:
Boned. I also have it trimmed, Moo Glued & vac sealed for 24 hours, sorry forgot photos of that! The small pieces were put back into the main section and hopefully will bond and it will roll up nicely!
Bentley:
This is after 2 days of vac seal and Meat Glue & then 4 days of curing spices. The remaining curing rub is now applied and it is back in the fridge at 37° for 4 more days. I have never seen a spice/cure turn pork that color.
Zombini:
Can't wait to see the final product.
Navigation
[0] Message Index
[#] Next page
Go to full version