Lonzino & Pancetta May 8th

Made a batch of Lonzino & Pancetta and have a new humidifier controller for the pig locker (aka curing chamber). Once they both lose about 33% of the original weight it will be time to mangia! 

Pictures above left and below is from the made on date

May 16th...above left and below. Both cuts feeling firmer. Should be in about 3-5 weeks!

Pancetta is finished!

In the pig locker for 17 days to cure and here it is! taste silky and not too salty! Love how it came out! I used some for a chicken dish which added a nice taste. I sliced and froze the rest!

Pancetta time!

Picked up some pork belly a few weeks ago and made some Pancetta! It was hung up in the pig locker on  10/30/12 and will be ready in 2 weeks, I had it cure for 8 days. One with red wine and one without. All kinds of spices! 

Fresh cracked black pepper

 Pork belly curing for 8 days

Rinsing off the spices

I roll both sides in the black pepper

Tied up belly!

Tie as tight as possible! No air pockets!

I tied it so tightly, my fingers have cuts! I did use gloves easier grip and sanitary!

Here they are!

Ready to hang in the pig locker!

Hanging out for 2 weeks

Will be done in 2 weeks. I will freeze most of it!

Nduja!

Made it on 6/16/12 and smoked it for 24 hrs. Spices from Scott at the Sausage Debauchery. All Berkshire pork! Beef middles for stuffing.

 This is the paste I made with 2 organic red bell peppers, ground up 1/2 cup red pepper and added about a cup of red pepper flakes, 1/2 cup hot pepper powder.

 Bungs soaking in water and slices of orange.

 The pork! Shoulder, belly, and back fat

 A little hot pepper

 Nice pasty mix...

 Taste test!

 My red neck smoker! ha!

 12 hours of smoke

 24 hours of smoke and going to the curing chamber

Hanging in the pig locker! I'll let you know how it tastes in a few months!




And the first one is ready! Delicious if I must say so myself. I will add more fat next one, but still tasty!

NDUJA coming in under 2 weeks!