🥓 Pancetta
Original Recipe from Home Production of Quality Meats and Sausages by Stanley Marianski
Ingredients
| Ingredient | Metric | US |
|---|---|---|
| pork belly | 1000 g | 2.20 lbs. |
| salt | 28 g | 5 tsp |
| Cure #1 | 3.2 g | ¾ tsp |
| sugar | 5.0 g | 1 tsp |
| white pepper | 4.0 g | 2 tsp |
| nutmeg | 1.0 g | ½ tsp |
| fennel | 2.0 g | 1 tsp |
| red pepper | 1.0 g | ½ tsp |
| garlic powder | 1.5 g | ½ tsp |
Directions
- Mix salt and Cure #1 together.
- Rub ½ of the mix into the belly.
- Place the belly in a zip lock plastic bag. Leave for 4 days in refrigerator.
- Remove the belly from the bag. Mix all spices with the remaining half of the curing mixture (salt and cure #1). Rub the mixture into the belly. Refrigerate for 4 more days.
- Wash belly with tap water and then soak it for 15 minutes in cold water.
- Dry belly for 2 days at 54° F (12° C).
- Remove the skin and divide the belly in two cutting along its length.
- Soak 5” (120 mm) fibrous casing for 1 hour in water. Roll each belly into a tight roll and insert into the casing. Run butcher twine around the pancetta every ¾” and make a hanging loop. Remove any air pockets with a needle.
- Hang for 3 weeks at 54° F (12° C).
- Refrigerate.
Notes: Pancetta can be rolled or straight.