Free: Contests & Raffles.
Awesome, thanks. Yeah, I think it's only like 0.25% by weight or something, I'll have to double check the recipe.
What did you use for a casing on the rolled pancetta? Looks like beef bung or collagen sheets & netting, I've never used either.
Working on a couple odd things. Mojama is traditionally made with yellowfin tuna, salted and air dried until hard. It is then thinly sliced or grated over dishes to add flavor.I had few albacore loins leftover from Skillet, so have a couple chunks already salted and hanging in the garage. It's not the windswept Spanish coast. but it'll have to do.I've also been wanting to do Bottarga. Basically the same thing but with fish roe. I haven't been out perch fishing lately, so I'm using some chicken egg yolks. Salted for 2 days, rinsed and dried in the fridge for two days, cold smoked, and now wrapped in cheese cloth and hanging with the Mojama.