Yeah, picts will come. Not too exciting right now ;{)

Picked up 10 Lbs belly. Sliced off the very belly of the belly for a hunk of pancetta, and the rest into bacon. Used TQ on all.

Pancetta included garlic, honey granules a couple dried li'l peppers I got here, onion, white pepper, a couple juniper berries and some basil. All whacked up in a coffee mill.

Regular bacon was just onion, garlic, and brown sugar.

Here's the rule breaking part: Coated one slab with paprika BEFORE it was cured, and then after curing, the simmer and another coat of paprika for the Hunky Albalt Szlonna. Folks...this stuff is SOO unhealthy. And good! :lol:

That has got some flavors I like...Should be good! :thumb:

sounds great Rich , can't wait to see some pics :whistle:

show us the hunky pap bacon! I want to see if Im doing it right!
Also whats the story on the pancetta..... Keith sent me a recipe.. but im to scared to try it!

show us the hunky pap bacon! I want to see if Im doing it right!
Also whats the story on the pancetta..... Keith sent me a recipe.. but im to scared to try it!

I'll tell all before/during smoking. I'm gonna use this stuff for the maiden smoke of the A-Maze-n smoking deeevice :thumb:

OK here ya go- Hunky Paprika bacon, or Abalt Szalonna.

Here's the belly just out of cure. I varied the recipe by including paprika, garlic and onion in the seasoning. I like the result. Usually it's just cured with curing salt, then simmered with onion and garlic, and coated with good Hunky paprika after the simmer.
http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0110010846.jpg

During the simmer

http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011521-1.jpg

After, about to be coated with a fresh layer of paprika. Szeged, of course.

http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011617.jpg

Coated and about to get wrapped and vac sealed for a week of "settling in" with the added flavor.

http://i471.photobucket.com/albums/rr72/esalink/Mobile%20Uploads/0113011618.jpg

This is typically sliced thin as a lunch meat and eaten on crackers or good Hunky rye (NO seeds!) bread, but it can be diced and used in recipes, or the "cracklin' biscuits" I have posted before.

never heard of the stuff..........sounds good though. how long of a simmer?

never heard of the stuff..........sounds good though. how long of a simmer?

Well, Grandma said "till tender to a fork" I simmered about an hour and a half. Fork slid in...

Well, Grandma said "till tender to a fork" I simmered about an hour and a half. Fork slid in...

were ya pokin' around? :whistle:

were ya pokin' around? :whistle:

No..I was pokin' a square (of belly). :whistle:

Cool. What's the taste, texture comparable to?

Cool. What's the taste, texture comparable to?

Wow..that's a toughie...

Umm.. ever had a pancetta sliced and eaten cold? Or maybe a speck ham? It's rich and "elegant" and you don't eat alot of it :lol:

Umm.. ever had a pancetta sliced and eaten cold? Or maybe a speck ham? It's rich and "elegant" and you don't eat alot of it :lol:

Yes, to the pancetta. That sounds awesome. :drooling:

Very nice!:thumb:

No..I was pokin' a square (of belly). :whistle:

ahh....square peg in a round hole.

It sounds pretty good.

What a different thing. I haven't seen that .....ever. way to go Rich poi-nts

Thank you Sir Rich! I am gonna try another batch here really soon, I will let ya know how it comes out!

Hmmm.. Cracklin Biscuits... Now that does sound good. And my favorite meat store bein so close & all.

Nice Job Rich! :thumb:

aaahhh...heart healthy.....lol looks and sounds deliccccc

aaahhh...heart healthy.....lol looks and sounds deliccccc

Yeah...well, really- it does my heart good to have some now and again. My "other" heart, that is... :lol:

Think I'm gonna go grab a worthy loaf of bread and slice some tonight :{)

What's the very belly? First I've seen that term. I'm definitely going to try this process. You use the hot not sweet paprika correct?

What's the very belly? First I've seen that term. I'm definitely going to try this process. You use the hot not sweet paprika correct?

Hmmm Very belly? Did I say that? Guess I should go look. Anyway...bacon meat belly....

No sweet. But you COULD use hot I suppose....

AhhHA! yes..the lower part of the belly cut.... bottom of the ribs...

Here's the rule breaking part: Coated one slab with paprika BEFORE it was cured, and then after smoking, :

OK. I have read this post 4 times and I don't see where you smoked this.
When did it get smoked?
:noidea:

OK. I have read this post 4 times and I don't see where you smoked this.
When did it get smoked?
:noidea:

It din't :whistle:

It din't :whistle:
huh? really.http://www.momckenna.com/emoticons/doh%20(23).gif
You owe me 5 minutes.

huh? really.http://www.momckenna.com/emoticons/doh%20(23).gif
You owe me 5 minutes.

Wow... I won? :lol: Plenty of time I figger!

Abalt is not smoked. Just cured and simmered as directed.

Abalt is not smoked. Just cured and simmered as directed.

Wow I'm confused, then why did you say;"BEFORE it was cured, and then after smoking" in the first post?:noidea:

Wow I'm confused, then why did you say;"BEFORE it was cured, and then after smoking" in the first post?:noidea:

Hmmm I guess I got confused? I was making regular bacon too... damn - I'll fix that. Nice catch. How would you like your 5 mins? :lol:

. How would you like your 5 mins? :lol:
You answering my quesitons.
:hail:

You answering my quesitons.
:hail:
OK... chat...now... :{) Or PM for a phone number! Full service here, Ma'am!

OK... chat...now... :{) Or PM for a phone number! Full service here, Ma'am!
I'll take a rain check for when I am curing some beef:banana_smiley:

I'll take a rain check for when I am curing some beef:banana_smiley:
Well, come in and say hi anyway :{)

Umm... you going to talk about the Pancetta :noidea:
I've got some very thin belly meat frozen. I wanted to make bacon but I left the meat on the ribs by mistake so this IS the meat below the ribs and I'd like to do sumptin with it soon.