Pancetta moisture loss

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4 years 2 months ago #8521 by gruver
Pancetta moisture loss was created by gruver
This is my first time making Pancetta. I purchased the Charcuterie kit from Umai and prepared the pork belly to the directions.

My large pork belly weighed around 9.6lbs before I cut it in half to make two rolled pancettas. I cured them for 7 days and then placed them in the Umai bags. After 30 days I have only had 10% weight loss.

Shouldn't I have more weight loss by now? Should I reach 20% weight loss before I consider this ready to eat?

Thanks in advance for your help!

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4 years 2 months ago #8529 by Trebor
Replied by Trebor on topic Pancetta moisture loss
Because of the high fat content (fat contains a lot less water than red meat) the weight loss will be low and slow. 15-20% is the normal target weight loss. If you are going to cook it before consuming, its ready now

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4 years 2 months ago #8531 by gruver
Replied by gruver on topic Pancetta moisture loss
Thanks Trebor! I feel much better now!
The following user(s) said Thank You: Aadamick

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4 months 4 weeks ago #15633 by Aadamick
Replied by Aadamick on topic Pancetta moisture loss
Two questions about pancetta
1. Do you typically trim the exterior for cooking like a pellicle on a steak?
2. If curried and tried should there be any concern about trichinosis?
Thanks!

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4 months 3 weeks ago #15635 by BagLady
Replied by BagLady on topic Pancetta moisture loss
Your question is confusing. You mentioned pancetta, you mentioned steak, you mentioned trichinosis, and you mentioned curried – – which makes the least sense of it all. What is your actual question?

Dry aging geek

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