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Post by nath on Sept 3, 2014 21:02:01 GMT 10
Well, Smokeys recent success with his 9 month coppacola has inspired me to give this ago, something i have been thinking about for quite some time now. With the anticipation of delivery of my charcuterie bags from Misty Gully, i though i should get the meat into the cure prior to arrival, so i have enough time to bag these before jetting off to Africa for a holiday. So here goes. Rolled Pancetta. Pork belly, boned and skinned (you can leave the skin on though i chose to remove it) This is the recipe I followed for this one - all ingredients accurately weighed out on precision scales The belly itself.   Belly Cure Ingredient s % of Meat Weight Pork Belly Salt 2.75% Insta Cure #2 0.25% Brown Sugar 1.75% Black Pepper 1.8% Red Pepper Flakes 0.5% Juniper Berries 0.5% Garlic Powder 0.25% Thyme, Dried 0.25% Bay Leaf, Dried 0.15% Wiz all ingredients up in a spice grinder.  Rubbed Belly  COPPA Pork Neck, same deal as above. Coppa Cure Ingredients 1 Pork Neck Salt – 3.5% White Pepper – 1.0% (had none substituted with a little less black pepper here) Cloves – 0.1% Cinnamon – 0.075% Cure #2 – 0.25% Juniper Berry – 0.2% Fennel Seed - 0.35%    Both were Vac sealed, weights recorded and dated, into the fridge for a 14 day cure. Once they come out will follow recipe untill the "hang" stage, where they will be put into the Misty Gully "banquet bags" and vac sealed and into the fridge for a longg wait. |
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Post by smokey on Sept 3, 2014 23:06:45 GMT 10
You weren't arsing around, Your spot on so far.
Just roll in in red wine prior to vac and ,,,,, wait a long time
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Post by nath on Sept 3, 2014 23:39:08 GMT 10
You weren't arsing around, Your spot on so far. Just roll in in red wine prior to vac and ,,,,, wait a long time When i get my mind on something, I get really excited and just have to make it happen! I was thinking of grabbing another neck or belly, theres only about 1kg of each, as i nabbed half the neck for a bit of PP this weekend. I figure if i'm going to wait that long, might aswell make a big batch eh? I guess i'm putting all my faith into the Misty Gully bags, though if something looks to be going wrong i could always pull them out and sneak over to my fathers and sit them in his wine fridge. I like the idea of rolling it in red wine before sealing the the curing bags, I read so many recipes and didnt see that once! Thanks Mick. Ill check back in many months *sigh* |
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Post by smokey on Sept 4, 2014 12:19:14 GMT 10
I think I'll get some more of those bags and give it another try. Most certainly check out if they have a new one coming out that works in a normal vac sealer. Ive got a few at my mates cool room that we started several weeks back so it will be time for me to start another soon to keep the supply going. They do last a while when using them as a "sometimes" food. Also, make sure you record the starting weight before they go in the bag. I can't recall what the percentage weight is off hand but they are ready when they loose I think 35%. (I will check) They will keep for years but they get harder and harder and make for tough slicing and will shred the gears of a cheap meat slicer,,,, as I did to mine trying to rush a salumi through  I reckon mine was ready months ago. |
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Post by nath on Sept 4, 2014 15:18:36 GMT 10
35% is what I have read almost everywhere.
Will certainly weight again before putting in misty gully bags.
Misty gully haven't changed the bags as such, still smooth on the inside, but have added a product to their list "channel helper" some embossed material that you can put in the "mouth" of the bag when sealer to allow the air to escape.
Seems like it should work ok.
Keen to give it a go, as it would be a simple solution to dry in the fridge, although you couldn't regulate the drying speed, so I'll just take it as it comes.
Nath
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Post by nath on Sept 4, 2014 18:12:05 GMT 10
Gee, Misty Gully didn't make me wait long! Sitting in the letterbox this afternoon Nath Attachments:
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Post by shayneh2006 on Sept 4, 2014 18:36:54 GMT 10
Gee wiz Nath,,, you didn't wait long to get stuck into this gear..
Hats off mate.
And yet another example of the crowd here..... we don't talk about stuff, we do stuff, and watch it happen.
I will be watching this closely 
Shayne |
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Post by nath on Sept 14, 2014 17:46:13 GMT 10
12 days curing and out it came. Rinsed under cold water and dried. Belly piece sprinkled with black pepper and rolled. Neck piece tied to keep shape. Rolled in red wine (thanks for the tip Smokey. Then bagged into the Misty Gully Bags. Took a few goes to get a good seal with the channel helper material. Into the fridge on a wire rack until weight loss reaches 35% Starting weight Neck - 1010g Starting weight belly - 980g Now we wait! Nath |
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Post by smokey on Sept 14, 2014 21:40:22 GMT 10
Maaaate that is awesome  Bet your feeling proud,you should. You are in for a real treat. I cannot see a problem with what you have done. In three months time you will need to go again to keep up supply. Trust me , This will become a life skill that you will share with your family for the rest of your life.
Uncle Nath, the crazy meat guy  |
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Post by nath on Sept 14, 2014 22:18:47 GMT 10
Cheers Mick, I'm curious too see how long it will take in the misty gully bags. Will definitely keep updated on here |
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Post by 420kev on Sept 15, 2014 7:07:55 GMT 10
Nat, Mick,
if the bags are sealed how do you know you have weight droppage..??..
there is no where for the waste to escape to.
looks good so far Nath.
kevin
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Post by smokey on Sept 15, 2014 8:11:34 GMT 10
They are a special bag that allows moisture out but pathogens can't get in. It feels a bit like cellophane.
Nath, did you place the air helper thingy right on the seal or just below it?
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Post by nath on Sept 15, 2014 8:16:25 GMT 10
It needs to go right through and into the vacuum chamber. Sealing in moist setting melts the material aswell, I found I had to seal twice though in the same spot
Nath
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Post by 420kev on Sept 15, 2014 10:45:47 GMT 10
They are a special bag that allows moisture out but pathogens can't get in. It feels a bit like cellophane. Nath, did you place the air helper thingy right on the seal or just below it? thanks mick, do ya reckon these bags work on all vac pac thingies..??.. i have one of the italian ones kevin |
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Post by smokey on Sept 15, 2014 11:31:07 GMT 10
Nath would be the man to answer that. I had hassles with mine and only had one bag as a sample.
Im thinking I did it the wrong way. I didn't place the pad right and when I did finally get enough air out, the seal didn't hold.
I will get some more however, and just follow what Nath did.
Nath, Any chance of a pic showing the air channel pad in the bag?
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