‘House-Cured’ Pancetta ̵...
Posted by Chef Michael in Uncategorized on 04 22nd, 2010 | 2 Comments
The ‘House-Cure’ Pancetta curing time is over and everything looks great! It is now time to move on with a  good rinse, dry and string up for aging.  However, before I get into the next steps let me recap…. A quick look back at day six brought little change to the pork belly.  I found no moisture...
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Day Three, Four and Five with our ‘...
Posted by Chef Michael in Uncategorized on 04 20th, 2010 | No Comments
Update for Day Three, Four and Five: It is the morning of Day Three time to check in on our progress with our ‘house-cured’ pancetta project. After unwrapping the sheet pan, notice additional moisture released overnight.  It measures out to be approx. ½ cup of water today, confirming that our curing...
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Day Two – House-Cured Pancetta...
Posted by Chef Michael in Uncategorized on 04 16th, 2010 | No Comments
Update for Day Two: It was exciting to unwrap our ‘house-made’ pancetta today and check the progress after 24 hours.  As expected there was a decent amount of moisture released from the pork belly and almost no sign of the curing salt mix.  It amounted to just shy of one cup of water. Water released...
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House Cured Pancetta – Day One...
Posted by Chef Michael in Uncategorized on 04 15th, 2010 | No Comments
I can honestly say that I am as excited as ‘a kid in a candy store’, my pork bellies have arrived and they are beautiful!  I can suggest a few ways to order your own pork belly, first a local butcher that provides a ‘hands-on’ operation is always my first choice.  I prefer this avenue for multiple...
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Simple, Straight-forward Easter Brunch M...
Posted by Chef Michael in Uncategorized on 04 2nd, 2010 | No Comments
There is certainly something that can be said towards the excitement and anticipation of Easter weekend.  Our children are enjoying Spring break from school; families are scurrying about preparing for the first big celebration and gathering of the New Year.  I find that this weekend always brings...
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