Homemade PANCETTA. curing meat. how to make pancetta. 

#pancetta #recipe #charcuterie
Homemade PANCETTA. curing meat. how to make pancetta.
Ingredients
1.2 kg pork belly
25g salt - 2%
3g Instacure#2 - 0,24%
3g antioxidant - 0,24%
12g brown sugar - 1%
2g ground black pepper
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh marjoran
2 garlic cloves
1g ground nutmeg
Homemade Pancetta Instructions
1. Trim the belly - linear square or rectangle form.
2. Combine dry ingredients and rub over the pork belly.
3. Place the belly in a plastic bag and refrigerate for 7 days. Turn the bag daily for better distribution.
4. After 7 days, check the pork belly firmness. If it is firm at the thickest point, it is cured. If it still feels soft, refrigerate for another 1 or 2 days.
5. Remove from the bag, dry it and wrap tightly. Tie it tightly. It is important that there are no air pockets inside.
6. Wrap in collagen film, use an elastic net and hang the pancetta in a cool, humid place to dry for 2 weeks. The ideal conditions are 10°C to 14°C and 70% relative humidity. A wine cellar, a cool basement or inside a plastic box on the fridge could be a good place. The pancetta should be grilled or roasted.
7. After drying, the pancetta can be wrapped in plastic wrap and refrigerated for 3 weeks or more, depending on how much has dried and seasoned.
0:00 Intro
0:12 Pork belly
0:26 Remove skin
0:48 Square it
1:07 Weight meat
1:20 Spices / ingredients
2:20 Refrigerate
3:02 Wrap / roll
3:16 Tie / butcher knot
4:00 Wrap in collagen film
5:04 Meat net
5:20 Maturation
6:00 Pancetta is ready
6:47 Slicing the pancetta
8:23 How to store the pancetta

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