Sunday, December 12, 2010

Bacon Part III - Out of the cure & forming a pellicle

Oh the weather outside is frightful! The belly has been in a cure a week and it is time to take it out.

All rinsed off and on the drying tray. It is advised to let it rest in the fridge for 24 hours to redistribute the salt through the flesh as well as to form a pellicle.

A pellicle is a thin tacky skin that forms on the surface of the meat. It will help smoke adhere to the belly.

I can roast it tomorrow at low temp for 90 minutes, or can I wait till Friday and smoke it. It's cured so it shouldn't go bad, in fact I could air dry it and make it into pancetta.

Until next time, Eat Well & Keep Digging! 

The Gastronomic Gardener
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