#21  
Old 03-09-2010, 12:36 PM
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Default Re: Pancetta

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Originally Posted by BrianShaw View Post
the Savory Spice Shop in Denver
I am going to have to check this place out...they even have a location in Littleton, pretty close to me! Thanks for the tip.
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  #22  
Old 03-10-2010, 12:01 PM
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Default Re: Pancetta

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Originally Posted by papavino View Post
There is a place near Safeco Field that carries pink salt in 5 lb. containers, so I'll probably hit that up and see if I can convince friends to cure their own meats, also, so we can actually use it up.
That is a bit of PS, but at least it won't go bad :-)

What place is that, if I may ask? We get over Seattle way when we can (hopefully soon!) and I'd be curious to check it out. I'm able to pick up 50 lb bags of Tipo 00 flour down at Merlino Foods, in the industrial area near there.

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  #23  
Old 03-10-2010, 12:18 PM
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Default Re: Pancetta

The place is called Emerald Market Supply.
Market Supply SuperMarket, C-Store, Restaurant & Home Supplies & Equipment

They are only open M-F, according to the guy at Sea Breeze.

Yeah, if all goes well with this first pancetta, I'm sure I'll use it all up eventually.
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  #24  
Old 03-10-2010, 12:23 PM
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Default Re: Pancetta

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Originally Posted by papavino View Post
Yeah, if all goes well with this first pancetta, I'm sure I'll use it all up eventually.
How much cured meat are you planning on making? The amount of pink salt is quite small. If you buy 5 lbs you'll have enough for a long, long time of curing meat... unless you end up sprinkling some to thaw out the driveway when it gets icey.
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  #25  
Old 03-10-2010, 12:55 PM
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Default Re: Pancetta

I plan on making as much as is necessary to use up 5 lbs.
I know that you only use a teaspoon or so of the stuff for each recipe, so I'll be making cured meat for a while.
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  #26  
Old 03-10-2010, 01:24 PM
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Default Re: Pancetta

Thanks for the link. Maybe I should rethink this, though. Not sure I want my wife catching me eying the commercial mixers and proofers. Especially since they also sell a "Spinal Cord Remover"!

I'd agree with Brian here. We're usually talking teaspoons not cups of pink salt. Try a local butcher or someone who processes game for hunters. They will have access to it as they typically make a lot of sausage for their customers. I am able to get it through my butcher who sells it from a bulk container - however much you want, which for me is just a little baggies worth.

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  #27  
Old 03-22-2010, 12:04 PM
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Default Re: Pancetta

Here's the pancetta. I hung it yesterday. It's pretty salty. I'll need to scale back a bit on my next one. But if I soak and rinse three times before I use it, it should be alright. The basement smells like garlic now.
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  #28  
Old 03-23-2010, 10:56 AM
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Default Re: Pancetta

Looks good! Not sure on the salty-ness. I typically cube or dice it for a recipe. If you do so, hold off on the recipie's salt and taste without. Probably in cooking apps, it is not as bad as you anticipate.
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  #29  
Old 03-23-2010, 01:28 PM
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Default Re: Pancetta

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Originally Posted by Pdiff View Post
... hold off on the recipie's salt and taste without. Probably in cooking apps, it is not as bad as you anticipate.
I agree that it looks good!

These were my thoughts too. But now I have a question, "What non-cooking app does a Pancetta have?" I've never thought of eating Pancetta raw.

Last edited by BrianShaw; 03-23-2010 at 01:30 PM. Reason: spelling
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  #30  
Old 03-23-2010, 02:42 PM
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Default Re: Pancetta

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I've never thought of eating Pancetta raw.
You can eat it raw. It's good on sandwiches.
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