Pancetta at 2 weeks

October 29, 2006

Chorizo I put in yesterday. I did a finer grind this time as I saw a picture on chez pim on her trip to Extebarri Restaurant in Spain
extabarri Chorizo


The Smoked Meat Sandwich

October 29, 2006

Dry Cured for 1 week:
Rubbed with: Mustard, Cracked pepper,pa270004_1.jpgpa270004_1.jpg
Out of the steamer after 3 hrs:pa290005.jpg
The sandwich:

I am in the process of doing a little R&D for some breakfast options for my place. Since I will be there at the crack of dawn, It would be great too utilize some of the cured meats, and create some cashflow.
Billionares bacon I read about a fews years in Savuer Magazine: Bacon that is baced in a brown sugar crust till crispy! (I baked them @ 400 for about 20 min. then put under broiler,(DO NOT PUT UNDER BROILER! IT WILL BURN!), just bake for about 30 min. The baked eggs are just egg white whipped, Soft peaks, then placed in a buttered muffin tin. The yolk’s are gently placed in the centre and baked for six and 1/2 min. You can add any herbs or chesse too personalize this dish anyway you want! I added aged cheddar, Thyme, salt, pepper to the egg whites before it was placed into the muffin tin.
The Dish:
Now to figure out how to make this dish transportable and what starch componet will complete it!

This pancetta has been in a combination of curing salt, sugar, herbs, spices and garlic for 1 week. I have rinsed off the spice mix and coated with black pepper and Turkish bay leaves. Now it is time for nature to do it’s work.

pancetta CURING DAY 1

These lovely ladies will be ready hopefully in 10 to 14 days. They are made with Pork from Rowe Farm in Guelph. They contain Approx. 70% pork shoulder, 20% pork belly, and 10% hand cut backfat. They are seasoned with various spices and are redolent with garlic and Pimenton de la Vera. I am planning to use these in various incarnations, and sell them a at my soon to be open BBQ joint/Deli/smokehouse.