Home made PANCETTA Sounds good doesn't it? Its very easy but there are some rules to follow.


Recipe:
Tip: Setup an excel sheet to have ingredientspercentage meet the weight of your pork belly

Ingredienst:
100% pork belly
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% Bay leaves
1,2% Thyme
Coating ingredients (for 1000 gr pork belly)
5 ground up bay leaves
2 table spoons ground black pepper
2 teaspoons chilli pepper flakes

How To:
When nescessarry grind up the ingredients
Rub the herbs and spices on to the pork belly
Place the pork belly in a zip lock bag or a vacuum bag
Store the pork belly in the fridge for 7 days
Turn the pork belly every day
At day 7 your pork belly should have firmed up
Rinse of the pork belly
Dry it with a paper towel
Let the pork belly air dry for an hour
Attach a string to the pork belly or a meat hook
Rub in the coating ingredients
Let the pork belly hang in a cool place, away from direct sunlight, and smells


Source:
http://www.macsbbqpit.com/pancetta/
http://curedmeats.blogspot.nl/2008/08...

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