Snapguide

How to cure and smoke pancetta

Use your Alto-Shaam smoker to cold smoke and add flavor to cured meats

196
STEPS
INGREDIENTS
We use the recipes and procedures in this book

We use the recipes and procedures in this book

Raw belly

Raw belly

Combine all ingredients in robot coupe.  Pack mixture around belly. Cure in the refer covered until firm about 4-6 weeks. You may have to drain off water and add more cure

Combine all ingredients in robot coupe. Pack mixture around belly. Cure in the refer covered until firm about 4-6 weeks. You may have to drain off water and add more cure

Rinse off cure

Rinse off cure

Pat dry

Pat dry

Roll tightly in cheesecloth

Roll tightly in cheesecloth

Tightly tie

Tightly tie

Tie off the end and leave enough string for hanging

Tie off the end and leave enough string for hanging

Hang in your cureing cabinet. We use our QC 40 set at 60F (15C) and let  cure for about 1 - 2 weeks.

Hang in your cureing cabinet. We use our QC 40 set at 60F (15C) and let cure for about 1 - 2 weeks.

Now that they are cured and firm it's time to smoke

Now that they are cured and firm it's time to smoke

Put wet chips into smoke box

Put wet chips into smoke box

We are using our 767SKIII oven from Alto-Shaam.  After loading the wood chips put an ice pan over the smoke box to keep the oven cool.

We are using our 767SKIII oven from Alto-Shaam. After loading the wood chips put an ice pan over the smoke box to keep the oven cool.

Cold smoke for 30 min and leave in the oven for 90 min.  To let the smoke penetrate the meat.

Cold smoke for 30 min and leave in the oven for 90 min. To let the smoke penetrate the meat.

Untie

Untie

Ready to slice and enjoy

Ready to slice and enjoy

Meat is slightly smokie with beautiful color

Meat is slightly smokie with beautiful color

  • Per belly
  • 8.0 Garlic cloves
  • 4.0tsp Pink salt
  • 4.0oz Kosher salt
  • 4.0Tbsp Cracked pepper
  • 3.0Tbsp Juniper berries
  • 4.0 Bay leaves
  • 1.0tsp Nutmeg
  • 5.0 Sprigs Thyme