Here is a recap of my first go around on making pancetta the past month. It started in late December when I acquired a small piece of pork belly (3.4 lbs). Due to my weekend schedule I didn't have time to use the smoker over the weekend for bacon so instead decided to make pancetta. I followed Michael Ruhlman's pancetta recipe here. I decided on a 2.5% salt ratio.
The belly was rubbed with kosher salt, pink salt, garlic and other dry spices before going into a zip lock bag and placed in the fridge.
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After 9 days the belly had firmed up.
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After rinsing off the spices and pouring on a layer of coarsely cracked black pepper, I rolled up the belly and tied it (poorly) with butcher string. Notice how uneven the sides are. Next time I'll make sure to buy a more uniform piece of pork belly and cut it square before beginning the curing process.
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I decided to hang it up in my downstairs shower since its usually 60 degrees (plus no one uses the shower). I also sprayed the surrounding tiles daily to provide humidity.
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After approximately 2 weeks the belly has lost 30 percent of its original weight, so I think its ready. The outer section is dark red and there is no mold visible anywhere.
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And here's the money shot of the inside section.
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And here's the slice I cooked up for lunch. I put it on a toasted ciabatta roll with a scrambled egg and american cheese. Sorry, but no photo of the sandwich.
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Thanks for checking out my meat!
The belly was rubbed with kosher salt, pink salt, garlic and other dry spices before going into a zip lock bag and placed in the fridge.
After 9 days the belly had firmed up.
After rinsing off the spices and pouring on a layer of coarsely cracked black pepper, I rolled up the belly and tied it (poorly) with butcher string. Notice how uneven the sides are. Next time I'll make sure to buy a more uniform piece of pork belly and cut it square before beginning the curing process.
I decided to hang it up in my downstairs shower since its usually 60 degrees (plus no one uses the shower). I also sprayed the surrounding tiles daily to provide humidity.
After approximately 2 weeks the belly has lost 30 percent of its original weight, so I think its ready. The outer section is dark red and there is no mold visible anywhere.
And here's the money shot of the inside section.
And here's the slice I cooked up for lunch. I put it on a toasted ciabatta roll with a scrambled egg and american cheese. Sorry, but no photo of the sandwich.
Thanks for checking out my meat!
