In late November, I with another farmhand broke down a split hog. We each took half. I set two portions of belly to cure via a modified version of Ruhlman's recipe from Salumi. They came out of the cure and due to an "up in the air" living situation, I set them on cooling racks in a refrigerator set to 36*F. There they have sat until today.
The texture and color has firmed and deepened. I haven't yet weighed it to measure weight loss. My questions are a few.
- I don't imagine any harm has come from a month in the fridge, right?
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My living situation is fairly set until Feb 1st... I have no curing chamber so will be hanging it in the basement which is quite dry (hygrometer hi/low for the month is 10/57RH) and cool ranging in temp from 55F<->67F. I've hung pancetta here before with pretty good results. No risk going from fridge to these conditions, right?
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Generally speaking, since pancetta is an uncased, whole muscle that doesn't rely upon molds to help it age, what are the ideal conditions in which to hang such a creation? I haven't been able to find anything about this.
Thanks as always!
Submitted January 14, 2017 at 10:35AM by Globalksp http://ift.tt/2jP8WdM Charcuterie
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