Beautiful cure on the belly. I appreciate that you don't use sodium nitrate as it was never used for centuries. This is the way I cure belly for bacon and then to the smoker. I will try pancetta. Thank you for sharing. I usually take the skin that I remove from the belly, boil it slowly for a couple of hours, then chill it. Once chilled, I scrape the remaining fat from the skin and cut into smaller pieces. I then dehydrate it. Once dehydrated, I fry the pieces in lard or tallow. They puff up and become Chicharrons. Season as you like. The perfect Keto snack.
Thank you so much Craig! The took the word right out of my mount with the cure and the belly skin. Be sure to watch out for the video. Thank you for the tips and for watching!
I admire the love and care with which you prepare the food presented in your videos. Demonstrates your respect for food and your viewers. Great video. Thanks for sharing 👌🥰
Dit lyk heerlik en is so lekker om te deel met jou eggenoot. Eintlik n romantiese ete met mooi Italianse musiek in die agtergrond. Gaan dit virseker probeer.
This is really cool. I tried your pork belly bacon recipe, and it came out amazing. For this one, when you hang the meat in the fridge for 21 days, is that also at 2 C? There's nothing special about that fridge?
Thank you! Also at 2’C for hanging the pancetta. Nothing special about the fridge, except that airflow is essential- a little fan of any sort is perfect. If you live in a area that’s relatively high in humidity you can add a plastic container with some salt like the bacon. Thank you for trying our recipe, ecstatic that you liked the bacon!
@@WolkbergArtisans2019 Fantastic, thanks! I have a fridge that I've used for dry aging before, with a little fan in it, so it should be perfect. Ek bly in die Kaap, so die sout bakkie vir die vog is n goeie tip :)
I learned so much.
So relaxing to watch as well :)
You earned a new subscriber!
Awsome. So natural. Love your creativity.
Thanks so much 😊
Beautiful cure on the belly. I appreciate that you don't use sodium nitrate as it was never used for centuries. This is the way I cure belly for bacon and then to the smoker. I will try pancetta. Thank you for sharing. I usually take the skin that I remove from the belly, boil it slowly for a couple of hours, then chill it. Once chilled, I scrape the remaining fat from the skin and cut into smaller pieces. I then dehydrate it. Once dehydrated, I fry the pieces in lard or tallow. They puff up and become Chicharrons. Season as you like. The perfect Keto snack.
Thank you so much Craig! The took the word right out of my mount with the cure and the belly skin. Be sure to watch out for the video. Thank you for the tips and for watching!
Amazing.....
Thank you! Cheers!
Teken van goeie geluk 🍀 4 eiers gebreek, twee dubbels 🍀🍀pragtige video 🥇🥰
Baie dankie! Baie skaars dat dit so gebeur, sommer twee agter mekaar🤣 💖
Jong wat sê n mens, ek is mal oor die Pancetta resep. Gaan daai een moet probeer. Ongelooflikke lekker resep, dankie vir die deel daarvan.
Baie dankie Koos! Dit was 'n wenner gewees. Ook baie lekker om hom te eet soos biltong as hy mooi droog geword het. Dankie dat jy kyk!
I admire the love and care with which you prepare the food presented in your videos. Demonstrates your respect for food and your viewers. Great video. Thanks for sharing 👌🥰
Thank you so much💖
Commenting for the algorithm
Dit lyk heerlik en is so lekker om te deel met jou eggenoot. Eintlik n romantiese ete met mooi Italianse musiek in die agtergrond. Gaan dit virseker probeer.
Hi Eben. Vreeslik lekker om dit alles saam haar te deel. Jy skep 'n baie mooi prentjie met die musiek saam met die maaltyd. Baie dankie dat jy kyk!
This is really cool. I tried your pork belly bacon recipe, and it came out amazing. For this one, when you hang the meat in the fridge for 21 days, is that also at 2 C? There's nothing special about that fridge?
Thank you! Also at 2’C for hanging the pancetta. Nothing special about the fridge, except that airflow is essential- a little fan of any sort is perfect. If you live in a area that’s relatively high in humidity you can add a plastic container with some salt like the bacon. Thank you for trying our recipe, ecstatic that you liked the bacon!
@@WolkbergArtisans2019 Fantastic, thanks! I have a fridge that I've used for dry aging before, with a little fan in it, so it should be perfect. Ek bly in die Kaap, so die sout bakkie vir die vog is n goeie tip :)
Daardie stukkie vet in die begin het so lekker gelyk
Hy was baie lekker gewees Edwill!
Hoe moet n mens ooit gewig verloor as mens so kan eet 🤩
🤣👌😁
No cream. Well done, the way it should be done...