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yoboseyo

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  1. Pancetta troubles

    Sounds like I have nothing to worry about then! just it's a bit softer than I thought, but there's less salt than last time. The recipe I used was this: https://ourdailybrine.com/how-to-make-rolled-pancetta-recipe/
  2. Mala sauce/chili oil

    http://www.womenofchina.com.cn/html/report/1163-1.htm story of laoganma
  3. Pancetta troubles

    that kinda defeats the purpose of letting it sit in the fridge, no? the excess salt won't get drained and it's going to take that much longer to dry. I'll leave it in for a few more days and hopefully I get a palatable result. I'm not sure how to go about my next one so that this doesn't happen again, though
  4. I've heard it called garland chrysanthemum
  5. Pancetta troubles

    The problem is, the I didn't drain the liquid away. The liquid just left the bag like it dried up or something. It's very odd...
  6. Pancetta troubles

    Yea, 10g was cure #2 (6.25% nitrite, ~3% nitrate) Just wondering whether sealing the bag would've made a difference, holding the brine in. Also I added ~60g sugar. I heard things about sugar making it soft, but I'm not sure. If all else fails I'm going to just go with what the recipe says and leave it in the fridge for 2 weeks total and then hang it up. I wonder what the consequences of hanging it up soft are.
  7. Pancetta troubles

    Novice at meat-curer looking for advice. I'm making 2 pancettas this season. The first one I used the over-salting technique. What I didn't expect was that the salt would all turn into brine in a day, and I expected that I could scrape away the excess salt at the end. Instead, I left it on the brine for too long, and the result was too salty. The meat firmed up in 2 days so I should've taken it out then. For my second one, which is currently in the fridge, I used the equilibrium salting technique. I added about 100g salt for 3.5kg meat. The problem now is that it's not firming up seemingly at all! It has been 9 days in the fridge, and flipping it every day or 2. After 6 days, however, there was no pool of brine left. I put the meat in a folded over but unsealed bag. Did the brine evaporate or resoak into the meat? Any advice on how to continue would be appreciated.
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