You can actually just microwave frozen meat to make it sliceable, yet still frozen. I do it all the time with pork loin, meat is still 32f with frozen crystals , but soft enough you can slice it with knife… I always cut partially frozen stuff for Chinese food, for thin slices. Fine to refreeze remainder.
Pancetta Binder Question
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logjammer Are you doing an aged pancetta? I made one last year for home use ( https://meatgistics.waltonsinc.com/topic/1338/pancetta-arrotolata/19?_=1605154501605 ) that held up ok but still separates a bit. Part of that is the addition of pepper. We sell a outsourced version at our shop that is much softer than mine (aged less) that is a nightmare to slice. I’d suggest par freezing and layering with patty paper before packaging.
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Tex_77 I know I need meat glue. I was assuming it would be something similar to what is added to salami to give it that firm texture, but I do not know what that is.
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Joe Hell What I make is not technically a Pancetta. I make Bacon as X-Mas gifts. I buy Skin On Pork Bellies from my local supplier. They are the only ones available near where I live. In the box of bellies I buy, the majority of them are of thickness that works for bacon.
Some of the bellies in the box yield bacon slabs that are about ½ inch thick once the skin is removed. What I did last year with those thin bellies was to roll them up to look like Pancetta and tie them with string. Once they were tied in rolls I let them age for a week in the refrigerator before I slice them at about 3mm thick. They look great coming off the slicer, but when I go to use them they all just unwind.
I am hoping to find a powdered product that could be applied to the surface of those thin slabs that would work as a binder once they are rolled and tied to look like Pancetta. A true pancetta is not smoked, but my product is smoked.
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Tex_77 Hey Tex, Are you in Texas? I live in Odessa, TX.
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logjammer In that case I’d also suggest a ‘meat glue’…although I’ve never used it, from what I gather it should work. I’m not sure Walton’s has that product but it’s something not difficult to find. ‘Moo Gloo’ rings a bell. Technical term is transglutaminase
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Joe Hell Thanks. I will Google and see what comes up. I will report back here to let you know what I find.
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Joe Hell Moo Goo that was easy. I ordered some from Amazon. I will let you know how things come out.
I am new to the F***m here. Is there a way to post photos of meat?
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logjammer Cool! I’m interested in that product myself. To post picture[censored] the icon I have circled and when you load the pic look for a way to resize…I’ve never had any luck with ‘actual size’ and always opt for Large. With my iPhone I sometimes need to crop the photo a bit and save or for some unknown reason it posts the image sideways. Lol
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator last edited by
logjammer No sir I’m not lucky enough to live in the great State of Texas, i live in Dodge City, KS. I’ve never made it down to Odessa, got close being in Lubbock once. Some I’ll make it down there and to Big Bend National Park.
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