My UMAi Pancetta

[Rick]

quote Tullamore” post=7225:

I put a new post in the thread I started, got a response from a guy who went from hobbyist to business owner in Portland, Oregon..his stuff got a shout out from Oprah Winfree of all people 🙂

So when are you going to call it done? I haven’t noticed the 30-35% weight loss numbers on pancetta that I have on the whole muscle and salume recipes…and have you done this before?

I have a place with acceptable temps and humidity to put one in cheesecloth and hang it, and then roll one and out in UMAi…

Im looking about 4 weeks yet.

Yes i have been makings smoked, fresh and dry cured sausages for 33 years.