Just finished the drying cycle for a couple of pancetta. I could never find any around here that wasn't sliced see-through thin and many recipes call for thick diced. It came out great. The recipe recommended drying at 60* F, which I tried for a day, but I got too paranoid, so I finished it off with a 2 week period hiding in the gas grill. It was 30-40 outside and the grill kept the animals out. Nice stack of pancetta in the freezer now :-) .
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