Wondering how well backfat keeps in freezer. Having a hard time finding a source of small amounts wondering; if i buy in bulk(small bulk 5kg) will it keep, stay good for long periods? I can get a mix back fat and jowl but no idea how to identify different types, or maybe was told a story and it was ...

Think cold smoking is supposed to be 25c max 77f

Cut into it no sign of nasties. Just soft. Suspect some case hardening, vac bagged will wait month or so see what its like.

I wouldnt describe it just as soft but more mushy. When deformed it holds some of its shape..

So something bit left of field was checking my coppa just now expecting to pull it and slice it up being 35% loss. Squeezing all round then bam mushy strip .5-1 inch wide up one side would this be a strip of fat or because of case hardening or is it rotting. There is zero bad smell all i can smell i...

Awesome thanks redzed.

Finally it has arrived after 4 weeks Does 30% loss sound right for pancetta? Going by my notes last one I stopped at 30% and was good just second guessing myself. Is 30% consider shelf stable?

Now to find a good source for backfat..

Lamb proscuitto on right. Took it another 10% and is very tasty.
Next time I will debone cure then roll like pancetta to dry .

I just bought the meat one from hanna you pictured. Hopefully will arrive next week.

I scored the cheaper hanna one for chrissy. Will be getting stuck in once it arrives..

Nice

My guess is humidity too low or you either smeared or you have case hardening or both, like mine. A pic is worth a thousand words.

i cut into it. At 32%loss waaaay to wet. Everything i read says 30-35% I reakon 40. Coppa is good at 35% but this is way to soft. No photos too peeved..

At 32% i cut into it. Waaaaay to wet. Was bone in No sign of rot or bad mold. Would have heen awesome if I left it to 38-40% . Wrapped chunks and will continue drying.

Ahh sweet I felt bad for suggesting it month or so ago when I saw this post