Here is day one of my first go making Pancetta.
I have wanted to make this for a good while now.
Some nice pork bellies from Costco, one is going to be used for Bacon and one for the Pancetta - I am making both at the same time.
The belly I am using weighed in at 3900 grams, here is the breakdown of the ingredients.
Clockwise from the top:
- Indian Tellicherry Pepper Corns
- Cure #2
- Sea Salt
- Brown Sugar
- Coarse Chopped Dried Garlic
- Fresh Bay Leaves
- Fresh Thyme
- Cayenne and Chipotle Pepper
- Juniper/Pickling Spice
I like this pic below - I found a guy on the internet that sells fresh Bay Leaves.
Fresh... like when you order them, he goes out to his Bay Leaf tree and picks them, and then sends them to you.
Can't get any fresher than that! Link
Before I spiced the pork belly I rinsed it with water and wiped it with vinegar.
I put the spiced belly in an Umai dry bag and vacuum packed it.
Pancetta on top
Bacon (Pops wet cure) on bottom
The plan is to pull the Pancetta in 2 weeks, roll it, tie and truss, and dry cure to a ~20% weight loss.
Hopefully by Christmas we will be enjoying some fresh Pancetta.
More to come, thanks for looking!