Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, home made pancetta. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This homemade pancetta–unsmoked bacon (pork belly)–is cured with salt, sugar, pepper, juniper berries, bay leaves, nutmeg, and thyme. It's an ingredient in many Italian pasta. Home made PANCETTA - Sounds good doesn't it?
Home Made Pancetta is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re fine and they look fantastic. Home Made Pancetta is something that I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few components. You can have home made pancetta using 8 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Home Made Pancetta:
- Take salt
- Take black pepper
- Make ready juniper berries
- Prepare fresh thyme
- Get ground nutmeg
- Take bay leaf
- Make ready brown sugar
- Take pork belly
For mine I used salt juniper berry, coriander seeds, fennel seeds and pink peppercorns. How to Make Pancetta: Until recently, if you had a craving for some thinly sliced, salty cured pork, your best bet was to head to the local grocery store. Homemade pancetta is incredibly easy to make. Using the freshest, and best quality pork belly that you can find is the most important criteria, the rest is easy as pie!
Steps to make Home Made Pancetta:
- Take the pork belly and cut the skin off if it is still on
- Salt is important in this cured meat. You need 5% salt to weight ratio. Weigh your meat and calculate how much salt you will need for that weight.
- Lightly bruise the juniper berries in a mortar and pestle with the black pepper and thyme. Add all dry ingredients to create a dry rub.
- Use a plastic bag or tupperware to cure this meat in the dry rub. Add equal parts of rub on both sides. Do not use a metal container as it does have acidic properties when reacting to meat.
- Let this mixture cure over time. For every 500 grams of meat you will let it cure for 3 days. If your meat is 2687 grams you will be waiting quite a while.
- After it has cured, you will need to wash the excess spices it cured in off. At this point you may reseason with the same spice mixture.
- Dry off the meat. You will now take your meat and roll it tight and secure it in butcher's twine. Tie it as tight possible so it maintains the rolled shape. You can wrap this in cheese cloth to ensure it has a protective barrier but I don't do this.
- This meat will hang in your refrigerator for three weeks to allow the enzymes to metabolize. Make sure to hang it length wise and not side ways. Temperature should not be 60 degrees to 71 degrees Fahrenheit if you decide to hang it in your basement in the winter.
- After three weeks you can now eat this. If you did it right you will see white mold on the outside area. This mold is good and has protected your meat. If you have black or green mold that is dripping liquid you have contaminated your meat by not letting it sit in the right temperature.
- Slice it thin and serve or use it as bacon to add to pastas and several other dishes.
PANCETTA Video Recipe - How To make pancetta - Home made. Here is an easy recipe to make Homemade Pancetta! Skip the nitrates and the curing process, with the right aromatics it tastes just like the original! Pancetta is cured pork belly, the Italian equivalent of bacon. Unlike American bacon, however, pancetta is cured with a variety of herbs, spices, and garlic, and is left unsmoked.
So that’s going to wrap it up with this exceptional food home made pancetta recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
