tag:blogger.com,1999:blog-3515095700241511531.post34452598137153762..comments2024-02-07T02:07:45.831-05:00Comments on Mister Meatball: How to make pancettaMister Meatballhttp://www.blogger.com/profile/08894424419777471903noreply@blogger.comBlogger32125tag:blogger.com,1999:blog-3515095700241511531.post-62339758592615624632017-02-04T04:48:48.777-05:002017-02-04T04:48:48.777-05:00I live in Maine and so I make pancetta in the fall...I live in Maine and so I make pancetta in the fall or very early spring. Ideal temperature is in the 50ish range. I hang mine in the garage, which is insulated but not heated. Good luck.Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-40077660883970592352017-02-03T06:21:12.220-05:002017-02-03T06:21:12.220-05:00This sounds terrific , the one question I have is ...This sounds terrific , the one question I have is when Hang for the pachetta you say a cool place. Can you give a temperate range, I live in the northeast and temperature very greatly Bobby BBQhttps://www.blogger.com/profile/03780465195657242545noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-64449210511584237042013-11-21T17:55:20.016-05:002013-11-21T17:55:20.016-05:00Hard ends are normal, so don't worry, just tri...Hard ends are normal, so don't worry, just trim them up later. All that's left to do now is to take them down and cut them up when you think they're ready. Good luck!Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-3369674456103645982013-11-21T16:23:27.953-05:002013-11-21T16:23:27.953-05:00Mr. Meatball, my 2 pancettas have been hanging for...Mr. Meatball, my 2 pancettas have been hanging for 16 days now in a constant 60 degree atmosphere & 55 percent humidity. They look beautiful & give off a flavorful aroma. However the ends are hard & the middle is soft. Something wrong ? Any ideas ? Whats the next step ?sicilianprince56@gmail.comnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-3676849526373725942013-11-21T09:07:23.782-05:002013-11-21T09:07:23.782-05:00This recipe is for a 5-lb. piece of bellyThis recipe is for a 5-lb. piece of bellyMister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-37137560178656194722013-10-30T18:20:14.322-04:002013-10-30T18:20:14.322-04:00Meatball Man,
Thanks for the info. I am sure I wi...Meatball Man,<br /><br />Thanks for the info. I am sure I will give it a try this winter.acforeishttps://www.blogger.com/profile/06371300143257154367noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-8547340699616115042013-10-28T12:33:59.529-04:002013-10-28T12:33:59.529-04:00As long as the temperature is on the cool side (50...As long as the temperature is on the cool side (50 or so) I don't see why the fridge wouldn't be fine. I'd leave it on the wire shelves so that the air circulates all over.<br /><br />As for the berries, I never use them anymore. In fact, don't worry about exact seasonings. Nowadays I find myself going the very simple route of garlic and fresh herbs. And never use a recipe.Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-46915385387142975932013-10-28T05:56:55.989-04:002013-10-28T05:56:55.989-04:00I, love the article and I am thinking of making on...I, love the article and I am thinking of making one myself. I have a couple of questions if you don't mind:<br />1-Would a old refrigerator (not working anymore) be a suitable place to store the rolled pork slab after curing the in refrigerator for the 3-4 weeks of air drying ?<br />2 - I have some trouble finding the juniper berries - would that alter the taste a lot ?acforeishttps://www.blogger.com/profile/06371300143257154367noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-87543830918622912702013-10-25T19:56:32.645-04:002013-10-25T19:56:32.645-04:00Was the recipe quantity that was listed for the cu...Was the recipe quantity that was listed for the cure for one slab or both Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-88839485092274306312012-11-14T20:40:58.683-05:002012-11-14T20:40:58.683-05:00The pancetta that I buy in the store at the local ...The pancetta that I buy in the store at the local Italian shop (Nicastro's) is sliced paper thin -- the same as prosciutto. Yours is sliced awfully thick.Caine Mutinyhttps://www.blogger.com/profile/15488678210354097113noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-63857797266927217312012-11-01T05:54:08.361-04:002012-11-01T05:54:08.361-04:00"Real traditional methods do not use pink sal..."Real traditional methods do not use pink salt", Of course it is true, did Adamio and Eva have access to pink salt? No! Pink salt is an improvement in commercial preparation of large quantities of preserved product. Just like hybrid seeds and crops improved commercial food sales. All this comes at a cost however. American blogs and website all follow blindly the FDA recommendations on food safety. The rest of the outside world uses unconstrained traditional ways to do things. Pancetta can be cured in normal table salt. (sodium chloride) as long as your technique is thorough and you exclude the seven requirements for bacterial growth you will be fine.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-33334222853045517882012-10-25T11:01:58.266-04:002012-10-25T11:01:58.266-04:00The problem with Pink Salt or nitrites, is that th...The problem with Pink Salt or nitrites, is that these can be exceedingly bad for you - blood pressure problems and long term cancer risk. Real traditional methods do not use pink salt.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-71026039402130696642012-09-12T16:03:46.944-04:002012-09-12T16:03:46.944-04:00Wow!!! I have the book, but your lovely photos has...Wow!!! I have the book, but your lovely photos has inspired me!!!! Gonna give it a go!!! Please hold thumbs!!!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-80268518098870612552012-08-27T09:03:06.115-04:002012-08-27T09:03:06.115-04:00Any other questions, email is: mistermeatballblog@...Any other questions, email is: mistermeatballblog@gmail.comMister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-89056782499825737452012-08-27T08:52:13.817-04:002012-08-27T08:52:13.817-04:00Let's see.
First off, removing the skin is cr...Let's see.<br /><br />First off, removing the skin is crucial, if you roll the pancetta. See, the skin is very hard, and would ruin the product if rolled.<br /><br />My suggestion would be to leave the skin on but NOT roll it. Then, after it's hung and ready to use, take the skin off, either all at once or, more likely, as you use the pancetta.<br /><br />That make sense?Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-27604398375453078952012-08-27T07:26:56.144-04:002012-08-27T07:26:56.144-04:00Hi Mister Meatball. Have been curing the pancetta ...Hi Mister Meatball. Have been curing the pancetta for about 10 days and when rolling, noticed that I missed that you need to remove the skin. Can i remove it now and reapply the cure? Is removing the skin crucial?Anonymoushttps://www.blogger.com/profile/06053027629460360721noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-9310334120400890952012-06-24T19:05:20.839-04:002012-06-24T19:05:20.839-04:00Not your recipe, but killing off the last of my bu...Not your recipe, but killing off the last of my buddy Art's homemade on a pizza this evening. BRILLIANT!Infinite Typing Monkeyshttps://www.blogger.com/profile/09876676192792777884noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-88847722746148052092012-06-05T21:39:36.373-04:002012-06-05T21:39:36.373-04:00Thank you, Owen!Thank you, Owen!Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-57226447549136829092012-06-05T20:33:19.382-04:002012-06-05T20:33:19.382-04:00I found this site cause I was curious why a local ...I found this site cause I was curious why a local sandwich joint served up their pancetta so few and far between.....question answered. And Mr Meatball; not only was your description specific and detailed, but you make it sound like anyone can do it. Bravo! Without guys like you; the Internet would be a catastrophic failure ;-)Owennoreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-12867941424327350832011-11-06T22:15:00.480-05:002011-11-06T22:15:00.480-05:00WOW! What I would do for some freshly made pancet...WOW! What I would do for some freshly made pancetta!Pat @ Mille Fiori Favoritihttps://www.blogger.com/profile/08922525910685129822noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-26602967170433894382011-11-03T20:17:01.033-04:002011-11-03T20:17:01.033-04:00I really enjoy using pancetta in fall and winter s...I really enjoy using pancetta in fall and winter soups. It adds amazing flavor without the fat of traditional bacon. This italian style is way better.<br /><br />If I knew you better, lived closer, I can promise you that I would be groveling for an allotment of your pancetta.<br /><br />Cheers.<br />VelvaVelvahttps://www.blogger.com/profile/16034246333318823700noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-17630515624270859282011-11-01T23:26:02.111-04:002011-11-01T23:26:02.111-04:00I am in awe. How fantastic is that pancetta? I'...I am in awe. How fantastic is that pancetta? I've never seen any that looked that good in any stores. yea for Mister Meatball.Ciao Chow Lindahttps://www.blogger.com/profile/04479595368522070565noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-85154877842116936642011-11-01T08:34:04.031-04:002011-11-01T08:34:04.031-04:00Cost? And I thought you were a romantic, Tommy.
O...Cost? And I thought you were a romantic, Tommy.<br /><br />Okay, well, the whole belly w/ ribs (which were plenty) was sumthin like $3.30/lb., so that's like $45 total, less if you just count the belly. The spices are all things in the house, and so I dunno how to figure that out. Hell, even if it added a buck a pound, which it can't possibly, we're talkin cheap money here, no?<br /><br />Stop asking questions, why don't you, and get to work!Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-85086112814155583152011-11-01T08:22:24.109-04:002011-11-01T08:22:24.109-04:00I know it's premium quality and a labor of lov...I know it's premium quality and a labor of love and all, but how much do you figure this housemade pancetta costs you per pound: the meat, curing salt, spices?Thomas Henry Strenkhttps://www.blogger.com/profile/00455721997399344437noreply@blogger.comtag:blogger.com,1999:blog-3515095700241511531.post-65553073245115758762011-10-31T14:43:28.131-04:002011-10-31T14:43:28.131-04:00Thanks all. Now, go ahead and make your own!!!
Th...Thanks all. Now, go ahead and make your own!!!<br /><br />The ribs? They're for Sunday gravy, of course.Mister Meatballhttps://www.blogger.com/profile/08894424419777471903noreply@blogger.com