Comments on: Home Cured Pancetta

By: Rick Hines

Rick Hines — Wed, 11 Jan 2012 19:52:55 +0000

Pretty much followed the instructions to a “T”. I Cured it for 11 days as I did not feel it was firm enough. I rinsed it , then soaked it for 3 hours. My experiance with bacon and lox recipies have got me into this because of the final product being to salty. Hung in garage for a month. The garage was well insulated and with cold temperatures it probably stayed aroud 55. Checked it from time to time , smelled great and no sign of mold. Just sliced off a piece and fried it up. Perfect! Thanks

By: geoffrey swain

geoffrey swain — Mon, 19 Sep 2011 10:20:32 +0000

Superbly prepared article….the photos are tops and the process clearly described without BS…..thankyou from Geoff Swain.

By: Virginia

Virginia — Mon, 09 May 2011 17:03:00 +0000

You inspired me to try my own pancetta! Into day 5 in the curing process with 5 to go. Problem is … only have refridgerator to continue curring in Is that a problem? Will my fridge be ok ??? How long shall I leave it in there? thanks! Anxious to see finished product

By: John Doe

John Doe — Tue, 22 Mar 2011 23:35:59 +0000

for curing whole muscles, you don’t actually have to use curing salt. Botulism require an anaerobic environment to develop which is not usually possible with a whole, intact muscle. Fermented sausages are definitely susceptible to botulism which is why they are always made with curing salt. Prosciutto is traditionally cured without any nitrates/nitrites and is a safe product. Now the curing salt does give the preserve the red color of meat and firms the meat, both of which may be desirable depending on what you are curing.

By: James Parker

James Parker — Thu, 05 Aug 2010 06:36:30 +0000

Hi…

i read your post.. nice post..it is!I must say, this looks fabulous…..really. Thanks for sharing it.

By: Gabi

Gabi — Tue, 27 Jul 2010 19:35:33 +0000

Thanks Valerie – Hmm… not a clue. Might be an idea to contact the sources directly. I suspect they use natural salts since there’s no point in using the other kind, which is iodized table salt. Just a thought.

By: Valerie

Valerie — Tue, 27 Jul 2010 02:31:49 +0000

Hi, do you know where I can get curing salt mixtures that use sea salt or other natural salts? In my search the curing mixtures just list “salt” as an ingredient but they don’t say what kind of salt. Any ideas? Thanks, btw you posts are very informative! Thanks for sharing.

By: yzdiy

yzdiy — Sat, 24 Apr 2010 03:12:43 +0000

hi,
i’m a baking enthusiasts from China.
I like your website very much:)
so,can i translate your articles in my blog http://www.yzdiy.com and use your picture?
I want to introduce them to more friends in China.
I will credit all the recipes with your original post URL so that they know of the source.
Looking forward to your reply.
Thx~~

By: Gabi

Gabi — Mon, 12 Apr 2010 13:31:38 +0000

Thanks Cynthia! How far are you?? This is very ship-able. It is cured and ready to fly

Cheers!
Gabi.

By: Gabi

Gabi — Mon, 12 Apr 2010 13:30:50 +0000

Thanks Scott! Coming from you, this compliment has real value – Thanks!! Sorry – I meant myrtle berries.