Seis meses demoró en llegar al 40%?.Vi otros videos sobre cura de pncetta y ninguno demoró tanto , porque esta si ? Si es una pieza que ni siquiera llega al kilo de peso? No habrá un error ahí? Digo nobserán 6 semanas en ves de 6 meses? Saludos
Can make deer salami....but it needs to be kept refrigerated or frozen, as it has so little fat to preserve it. Very delicious, though. My dad's house still has a cantina to hang these things. Great for aging wine and curing pancetta, salami, sausages, cheese and so on. Always at the perfect temperature all winter.
OK, I have to ask a silly question, why do you rinse off the salt and pepper with wine only to reapply salt and pepper? Why not just leave it on for the duration.?
Not a silly question First of all the salt and pepper will soak into the meat when you fist have it sit for 3-5 days you wash it off to get excess salt off or it will be over salty so rinse it off with water. The wine bath will preserve the meat DO NOT SALT AGAIN only peppers and hang afterwards> Do NOT SALT A SECOND time. Thats it good luck!
@thatsaromaarrustiemangiama113 Hi mate just thought I'd ask as the video said to leave salted for 6 days, this comment says 3-5 days.. I have a 2.1kg panchetta that I have salted and spiced like in your video, I just don't want it to turn out over salted, other methods I've read say 24hrs under salt per kg, I would love to get your thoughts on the matter. Thanks for the fantastic content. Regards from Australia.
I've got a nice even, 980 gram slab defrosting right now. _A bit more lean than most I usually have._ I'm really torn between which application to use it for. I've got bacon in the deep freeze so that's eliminated, but between dry curing and the many Asian applications, a guy could go nuts! _Obviously I'm here, so I'm leaning towards Pancetta._
@@thatsaromaarrustiemangiama113 a lot of the research I've done is straight up sea salt, like the ancient romans were doing.Fascinating how they knew all this!! Nice videos!!
One you salt the first time the salt soaks into the meat you don't want to re salt it again it you do you will destroy it so follow the instructions and youll have a great product
Salt and vinegar are already preservatives naturally the curing salt is sodium nitrite, only time I use is for corned beef when i do pastrami for the color or you can use celery seeds as an alternative there high in sodium nitrite naturally I believe
Thanks for the comment. I just use regular fine ground chili powder I use any white wine as long as its not sweet make sure to use dry and you could use red or white.Next day or so I have a video on how to make Capicoli
Chili powder doesn't seem to be traditional italian. Cayenne pepper....which is made from dried pepperoncini (cayenne peppers)...is more traditional italian. Something like chili powder is more of a southern US spice.
@@markandrst8767 Ok...I checked it out. What is packaged as chili powder...has more than just ground cayenne peppers. It also has other spices added. Ground pepperoncini...or cayenne peppers...is what you get in cayenne pepper (ground). Chili pepper often has cumin, garlic, onion...plus more spices added. It's pretty obvious, as it does not have the bright red colour of cayenne pepper. It's more of a deep brown red colour....because of the added spices...like cumin.
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I'm going to do this definitely, but I want to try with pork cheek as well so I could have Guanciale and Pancetta!! Thanks for the video man!
Great sharing, thanks.
Awesome video. Thank you 👍
‼I like your style
👍😉😀
thats brilliant.
\
I'll be making this in December or so- when it is cooler. I can't wait! Thank you so much for posting these videos.
Your very welcome please like and share it really helps the channel thanks!
@@thatsaromaarrustiemangiama113 Already done!
Keep them coming
Great video. I'm making it with my son today
Hope it goes well for you
Love your videos, man. Was surprised to see that you were a hunter as well. Keep up the great content!
Thanks my friend!
Seis meses demoró en llegar al 40%?.Vi otros videos sobre cura de pncetta y ninguno demoró tanto , porque esta si ? Si es una pieza que ni siquiera llega al kilo de peso? No habrá un error ahí? Digo nobserán 6 semanas en ves de 6 meses? Saludos
j’adore tes vidéo et ta façon de vieillir les viande 👍
Thank you for your kind words
Great video I like the way you come across ... from Australia
Thank you glad you like it
Thank you for posting. What happens if you dont wash off all that goodness, all those spices, before you hang it to dry?
It will be way to salty to eat
@@thatsaromaarrustiemangiama113Thank you for your response. I gave it a normal amount of salt to begin with if that is the only problem.
Can make deer salami....but it needs to be kept refrigerated or frozen, as it has so little fat to preserve it. Very delicious, though. My dad's house still has a cantina to hang these things. Great for aging wine and curing pancetta, salami, sausages, cheese and so on. Always at the perfect temperature all winter.
Great video! thank you for making it
Glad you liked it!
Your videos are awesome
Thank you hope you subscribed so you can always watch more
OK, I have to ask a silly question, why do you rinse off the salt and pepper with wine only to reapply salt and pepper? Why not just leave it on for the duration.?
Not a silly question
First of all the salt and pepper will soak into the meat when you fist have it sit for 3-5 days
you wash it off to get excess salt off or it will be over salty so rinse it off with water. The wine bath will preserve the meat DO NOT SALT AGAIN only peppers and hang afterwards> Do NOT SALT A SECOND time.
Thats it good luck!
Well that makes sense but the majority of the people do apply salt again. Thanks for your reply.. @@thatsaromaarrustiemangiama113
@thatsaromaarrustiemangiama113 Hi mate just thought I'd ask as the video said to leave salted for 6 days, this comment says 3-5 days.. I have a 2.1kg panchetta that I have salted and spiced like in your video, I just don't want it to turn out over salted, other methods I've read say 24hrs under salt per kg, I would love to get your thoughts on the matter.
Thanks for the fantastic content. Regards from Australia.
After 3 weeks did you rinse? Or just slice, eat and enjoy?
I've got a nice even, 980 gram slab defrosting right now. _A bit more lean than most I usually have._
I'm really torn between which application to use it for. I've got bacon in the deep freeze so that's eliminated, but between dry curing and the many Asian applications, a guy could go nuts! _Obviously I'm here, so I'm leaning towards Pancetta._
Fantastic. Appreciate ur video. Taught me a lot. Thanku heaps 💪💪💪💪🍺🍺🍺🍺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺🇦🇺
Thank you hope you make some good ones
Great to here hope it turns out great for you
Nice, thanks, 1 question what’s the reason for rinsing after curing?
Takes off the salt that may still e on the meat
So what part of the meat do you buy from the butcher to make it?
Pork belly
What about pancetta?
Great job but the holes you made for hooks , omg 😱
When putting it into the fridge is it best skin on top or down?
skin on top last couple days you can flip it
Can I put that in the smoke House and will it keep room temperature
Looks good but what a are your ingredient list?No smoke?
No smoke at all
Dry for 3 weeks or 30% weight loss ( which one)?
Also, is this for eating cooked or uncooked? Thank you.
Dry for 3 - 4 weeks max its for eating uncooked or cooked good either way
How to store after making and cutting for use?
You can vacuum pack each individual and keep in the fridge
Does Curing (salting), drying, or smoking, meat kill worms of trichinellosis
It helps, but no if uncured improper it can happen
Just to clarify. no curing salt/powder? just salt?
Just salt, no curing salt
@@thatsaromaarrustiemangiama113 a lot of the research I've done is straight up sea salt, like the ancient romans were doing.Fascinating how they knew all this!! Nice videos!!
@@bigdawg3364 Thank you !
Can i use sea salt
Yes
After bathing, you are not adding salt? Why? it will be safe for the meet ?
One you salt the first time the salt soaks into the meat you don't want to re salt it again it you do you will destroy it so follow the instructions and youll have a great product
Thank you, Im in Mexico - Oaxaca Im doing the pancetta :) @@thatsaromaarrustiemangiama113
Hey Karol, you fool no one. Please magically disappear.
@@aragregorian6039 I'm not a magician, boy.
thanks, I wish the method would need a lot less space in the fridge...
Its winter I leave them in my garage its perfect temp in there +2-3 degrees Celsius
@@thatsaromaarrustiemangiama113 jaja! the temp lately gets 41 C WITH 36 being the low...
Why no curing salts? Every other vid I watched says use curing slalt like No1 cure or Pink Cure.
Never used it never will in the old days that did not even exsist
Salt and vinegar are already preservatives naturally the curing salt is sodium nitrite, only time I use is for corned beef when i do pastrami for the color or you can use celery seeds as an alternative there high in sodium nitrite naturally I believe
You use curing salt when using the balancing method so your meats aren't overly salty but won't spoil either.
Your kitchen layout suggest that you live In California, Bakersfield ? How wrong am I?
Lol way off I'm in Canada
what kind of chile powder?
Red ground chili powder
@@thatsaromaarrustiemangiama113 Cayenne?
@@denverbri69 Yes that will work
You use Argentinian Chile powder...
Outstanding / WHat Kind Of chili powder & White Wine would u suggest / I have 4 Belly’s Comin next week / TY 4 SHarin BROTHER. 🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🐷🔪🇺🇸🔥💨
Thanks for the comment. I just use regular fine ground chili powder I use any white wine as long as its not sweet make sure to use dry and you could use red or white.Next day or so I have a video on how to make Capicoli
Have you seen my other way of how to make the Pancetta here is the link
th-cam.com/video/Y8Y998Jdr7M/w-d-xo.html
TY / I Have chili powder & I think I’ll use Red Wine / Can’t wait 2 get Started
I’m Gona Watch EM ALL BROTHER 🐷🐷🐷🐷🐷🔪🔥💨
@@snowserfireansmoke Red or white is ok long as its dry wine and dont get smoke flavored chili powder
Chili powder doesn't seem to be traditional italian. Cayenne pepper....which is made from dried pepperoncini (cayenne peppers)...is more traditional italian. Something like chili powder is more of a southern US spice.
He is from Canada. Different countries say it differently. We in the USA have chili powder which is a blend. Chile powder is just ground peppers.
@@markandrst8767 Ok...I checked it out. What is packaged as chili powder...has more than just ground cayenne peppers. It also has other spices added. Ground pepperoncini...or cayenne peppers...is what you get in cayenne pepper (ground). Chili pepper often has cumin, garlic, onion...plus more spices added. It's pretty obvious, as it does not have the bright red colour of cayenne pepper. It's more of a deep brown red colour....because of the added spices...like cumin.
Too much salt my friend, 40 to 50 gr por kg is more than enough
After a certain quantity it's only by taste
You touched the raw pork several times, then you touched all your spices. I hope your going to wash all your spice jars now
Always do!