Monday, 25 June 2012

Pancetta and Lonzino

Bacon hanging in the smoker
The smoking was a success! The pancetta smoked for just shy of 24 hours in a mixture of cherry and oak, roughly 50:50. I was slightly concerned that the neighbours would wonder what the hell was going on on my balcony; luckily the smoker doesn't produce that much smoke at all. I had a bit of trouble getting it lit initially, but once it was going it ran without a hitch.

I wrapped it in clingfilm and let it rest in the fridge for 2 days before I tried it. It smelled very smoky - almost like a speck or air-dried schinken (betraying my German ancestry there). So what does it taste like? Pretty good! The smoke flavour is strong, but not overly so. I might reduce the smoking time to two burns of the ProQ rather than three; but it's pretty good as it is. I'll definitely have to experiment with different times and different woods. I'm going to make some 'English' loin bacon this week, I've got some oak and hickory to try out.

Obligatory 'arty' shot

Like I said in a previous post I've just got back after being away with work for a couple of weeks. During that time the small lonzino I had hanging reached the magic weight loss of 30%. Sadly I wasn't arround to take it out. When I eventually got back it was pushing 35-40% weight loss. I didn't have high hopes as a couple of weeks before I'd noticed the top had dried much faster than the bottom. If anything it was too dry, very solid to the touch. Maybe I should start rotating them end over end every week. Does the moisture inside sink to the bottom under gravity I wonder? Or, more likely, is the fan at the top of my cabinet just drying the top of the meat faster? Whatever it might be I put the lonzino in a bag and put it into the fridge in the hope that the moisture would somehow re-distribute itself. Then I promptly forgot about it. 

The money shot

I re-discovered the lonzino this weekend whilst sorting through the fridge for something to snack on. I saw it huddled at the back like it was trying to escape my notice. On closer inspection one end was slightly dry, but cutting through the middle it's beautiful: not too salty, with a slight taste of juniper and hint of bay. Nom.

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