Cure Pancetta in a Controlled Environment
At 11:47 in
Ageing and curing pork naturally..Hand Hewn Farm prosciutto and making pancetta
What happens here
The prepared pancetta, along with other cured meats, is then transferred to a custom-built charcuterie curing chamber. This chamber is a modified walk-in cooler equipped with a CoolBot device and a humidifier. The CoolBot controls the air conditioning unit to maintain precise temperature (e.g., around 50°F / 10°C) and works in conjunction with the humidifier to regulate humidity (e.g., 70-75% relative humidity). These conditions are crucial for the slow, controlled aging process, allowing beneficial molds to develop and moisture to slowly escape the meat. Different meats are hung from racks, some requiring specific hanging methods or encasings.
Goal: Age the pancetta under specific temperature and humidity conditions.
Tools and materials
- Air Conditioning Unit — Cooling the curing chamber
- Charcuterie Curing Chamber Custom-built — Providing a controlled environment for meat aging
- CoolBot Device CoolBot — Controlling the temperature of the AC unit
- Humidifier — Controlling the humidity within the chamber
- Meat Hooks/Racks — Hanging cured meats for proper air circulation
- Cured Meats — Aging in the chamber
- Vacuum-sealed Meats Homemade — Aging in the chamber (if not hung)