Homemade Pancetta

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Homemade Pancetta
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Makes: 1 servings adjust
Homemade pancetta (Italian bacon)!

Directions

Ingredients

  • 1⁄2 gram Dried Thyme
  • 7⁄8 gram Nutmeg, ground
  • 1⁄3 gram Dried Whole Bay Leaf, crushed
  • 2 grams Juniper Berries, crushed
  • 8 3⁄8 grams Black Pepper, ground
  • 5 1⁄4 grams Brown Sugar
  • 1 1⁄4 grams Insta Cure No. 2, Do not substitute! Can be obtained from www.sausagemaker.com
  • 10 3⁄4 grams Salt
  • 1 clove Garlic, minced

Step 1

Combine all dry ingredients. Make sure the bay leaves and juniper berries have been crushed as best as possible.

Ingredients

  • 453 grams Fresh Pork Belly, skin removed

Step 2

Coat the pork belly evenly with the mixture on both sides. Make sure to massage the mixture into the meat very well.
 

Step 3

Place into a Ziploc bag and refrigerate for between 7 and 10 days. Turn the bag once in awhile.
 

Step 4

After at least a week, remove from bag and rinse under cool water, making sure to remove as much of the cure as possible.

Ingredients

  • 5 leaves Dried Whole Bay Leaf, crushed
  • 2 tablespoons Coarse Ground Black Pepper
  • 1⁄2 teaspoon Crushed Red Pepper Flakes

Step 5

Combine the remaining ingredients and coat the cured meat.
 

Step 6

Place on a cake rack in the fridge with a plate underneath. Leave uncovered for at least 2 weeks in the fridge to dry out.
 

Step 7

(Alternatively, you can hang in a curing fridge at 54 degrees F and 60% humidity, but a regular fridge works well enough.)
 

Step 8

After two weeks, the pancetta is done. It will be very tough, so it might help to wrap in a damp paper towel and place in a plastic bag for a few days to soften.
 

Step 9

This pancetta is best used chopped as an ingredient in dishes such as spaghetti alla carbonara, or any other recipe that would call for salt pork.
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