Beef pancetta?

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1 year 2 months ago #9977 by traderdave
Beef pancetta? was created by traderdave
I have wet cured and smoked a beef rib plate to make beef bacon.

Would using that cut for dry aging work? It would be beef pancetta, or is there a different term for it?

Anyone have a thought?

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1 year 2 months ago - 1 year 2 months ago #9979 by Trebor
Replied by Trebor on topic Beef pancetta?
IMHO Beef fat falls short in the flavor dept. But it has been done www.drybagsteak.com/forum/9-drybagsteak-...ta-aka-beef-pancetta

You should also use a dry equilibrium cure for dry curing...not a brine
Last edit: 1 year 2 months ago by Trebor.

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