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I too have joined the fresh bacon revolution with 5 pounds curing in my fridge. Question time: The house I'm currently renting has the weirdest closet/room thing in the basement. I'm pretty sure it's under my front porch, all concrete walls, cold all the time. I put a temperature/humidity gauge in there and it seems to be staying about 58 degrees and over 80% relative humidity at all times. Is that much humidity too much for dry-curing or making pancetta?
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Nov 17, 2011 17:46
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Errant Gin Monks posted:Pancetta is pretty forgiving, its ideal humidity is 60% for a roll. That being said, drop a small dehumidifer down there in that corner, you can get them for 30 bucks and see if that makes a difference. If you can get it to closer to 60% you will have the bomb curing area. It turns out the $8 hygrometer/thermometer I have in there was off by about 20%. Got a new digital one and it's holding steady at 57 percent and 56 degrees. That seems a bit better.
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Nov 18, 2011 07:21
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 First bacon success! Stuff on the right is just the straight basic cure, I added a bunch of fresh black pepper to the left one. Both are delicious. It's a bit salty, but the 1 minute blanch fixes that right up. Hooray for fresh bacon!
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Nov 25, 2011 01:17
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