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Pancetta. Ingredients: 1. Brisket (flank) with lower fat content 2. Table salt - 10g / kg 3. Nitrite salt (sodium nitrite content 0.5%) - 10g / kg 4. Black pepper - 2g / kg 5. Nutmeg - 1g / kg 6. Fresh garlic - 10g / kg Technology: Brisket is rubbed with salt and spices and salted at a temperature of + 2 - + 4C for 7-10 days. Heat treatment in the oven at a temperature of + 85 - + 90C to + 68C in the center of the product. When the inside of the product reaches 55-57C - boiling water is poured into the pan and cooked with steam until done. Cold smoke smoking 25-35C for 6-8 hours. After smoking, ventilate the product for at least 24 hours. After airing, wrap in cling film and put in the refrigerator for 4-5 days. Consist: 1. Pork belly 2. Salt – 10g/kg 3. Curing salt (Sodium Nitrite – 0.5%) – 10g/kg 4. Black pepper – 2g/kg 5. Nutmeg – 1g/kg 6. Garlic – 10g/kg Technology: Pork belly is rubbed with salt and spices and salted at a temperature of 2-4C for 7-10 days. Heat treatment in the oven at a temperature of 85-90C until 68C in the center of the product. Smoking at 25-35C for 6-8 hours. After smoking wrap in cling film and put in the cooler for 4-5 days. -------------------------------------------------------------------------------------------------------------------------------- Come visit, subscribe: My Instagram: / kolboboss or @kolboboss Vkontakte group: https://vk.com/domkolbasa -------------------------------------------------------------------------------------------------------------------------------- My chamber for dry-curing: • Chamber for dry-curing. My climate chamber. Dry-cured and dry-smoked meat products: • Dry-cured and dry-smoked meat products Cooked sausages and wieners: • Cooked sausages and wieners Cooked-smoked sausages: • Cooked-smoked sausages Author's products: • Author's sausages Theory and reviews: • Theory and reviews Products WITHOUT PORK: • WITHOUT PORK If you want to support the channel: Yandex.Money: 4100110095479273 or https://money.yandex.ru/to/4100110095... WebMoney: P183294352859 Z548269154900 AB: 4779 6426 9238 0702 (Ursul M.S.) Thank you!