Homemade Pancetta Recipe sounds great doesn’t it? What if we told you it’s one of the easiest foods you will ever cook? You just need a pork belly, some spices, and patience while you wait for the Pancetta to cure. You’d be crazy not to try this!
How To Make Pancetta (Homemade Pancetta Recipe)
First, the tricky part: the cure. The quantity of each ingredient is calculated in relation to the weight of the pork belly you are using. An excel sheet or a percentage calculator might come in handy.
For 100% pork belly you will need:
- 2.4% Salt
- 0.26% Pink Salt #2
- 1.9% ground Black pepper
- 1.1% Brown Sugar
- 4.3% ground Juniper berries
- 1.9% ground Nutmeg
- 0.07% ground Bay leaves
- 1.2% ground Thyme
Mix the dry cure ingredients and give the pork belly (skin off) a generous coating on all sides. Then place the belly in a ziploc or vacuum sealed bag. Let the meat cure in the fridge for 7 days, making sure to turn it every day.
After a week has passed, open the bag and wash the cure and fluids off the pork belly with cold water, then pat it dry with a paper towel.
Time to coat the pork belly once more! As with the dry cure, these quantities depend on the size of the belly.
For a 2.2 pound belly (1 kg) use
- 5 ground up bay leaves
- 2 table spoons ground black pepper
- 2 teaspoons chilli pepper flakes
Rib in the coating ingredients to make them stick on the meat. Punch holes in the pancetta and use string to hang it in a cool place, away from direct sunlight and smells. Ideal conditions are ~60°F (15°C) and 60% humidity in a place where air can circulate.
Let it hang for 3 weeks, then slice and enjoy!
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