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:
Music courtesy of Audio network
Royalty free music
Title: Night Shadow
Artist: Annie Drury