Comments on: ‘House-Cured’ Pancetta – Salt Cure Completed http://www.volpifoods.com/house-cured-pancetta-salt-cure-completed/ Just another WordPress weblog Sat, 08 Jan 2011 19:33:07 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Chef Michael http://www.volpifoods.com/house-cured-pancetta-salt-cure-completed/comment-page-1/#comment-19041 Chef Michael Mon, 13 Dec 2010 20:05:34 +0000 http://www.volpifoods.com/?p=2717#comment-19041 Ira, There is certainly a good reason to tackle this project during late fall / winter when living in California. Mother Nature lends a helping hand with bringing temperatures down and closer to a climate that we hope to have for drying/air drying charcuterie. The other issue of concern and just as important is the humidity factor. One ideal method I have used in the past is an old refrigerator works just fine, easy to maintain temperature, humidity can be controlled and lowers the risk of environmental contamination of the drying meat. I hope your pancetta turns out well, look forward to hearing about the results. Grazie mille, Michael Ira,

There is certainly a good reason to tackle this project during late fall / winter when living in California. Mother Nature lends a helping hand with bringing temperatures down and closer to a climate that we hope to have for drying/air drying charcuterie. The other issue of concern and just as important is the humidity factor. One ideal method I have used in the past is an old refrigerator works just fine, easy to maintain temperature, humidity can be controlled and lowers the risk of environmental contamination of the drying meat. I hope your pancetta turns out well, look forward to hearing about the results.

Grazie mille,
Michael

]]> By: Ira http://www.volpifoods.com/house-cured-pancetta-salt-cure-completed/comment-page-1/#comment-19040 Ira Sat, 20 Nov 2010 08:18:38 +0000 http://www.volpifoods.com/?p=2717#comment-19040 Sounds great! I'm on my 5th day on the cure in the fridge targeting this Sunday to move to drying/hanging phase. I've been planning on making a Stesa. One hitch - I'm in CA where virtually no one (and most importantly for purposes of this discussion, I) has a basement. Hate to toss out the work I've already done, not to mention a perfectly good cut of meat. Are you aware of any creative solutions or will I have to skip drying/hanging and go right to the oven for a traditional bacon roast? Thanks! Sounds great! I’m on my 5th day on the cure in the fridge targeting this Sunday to move to drying/hanging phase. I’ve been planning on making a Stesa. One hitch – I’m in CA where virtually no one (and most importantly for purposes of this discussion, I) has a basement. Hate to toss out the work I’ve already done, not to mention a perfectly good cut of meat. Are you aware of any creative solutions or will I have to skip drying/hanging and go right to the oven for a traditional bacon roast? Thanks!

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