This is the second installment of my attempts at curing my own pancetta. This post will cover the salts and spices needed to cure the pork. You will also need a pork belly, which is the same cut that bacon is made out of. I got mine at an Asian market near my house, but some grocery stores are starting to offer them as well.
Ingredients
1/4 cup table salt
2 tsp pink salt (see the previous post for more info)
2 tbsp fresh ground black pepper
1 tbsp minced rosemary
3 cloves garlic, minced
1 tsp thyme (fresh is preferable, but I used dry)
1 tsp red pepper flakes
3 bay leaves, crumbled
1 tsp nutmeg
2 tbsp brown sugar
Start by mixing all curing ingredients together. Note: pancetta is traditionally cured with juniper as well but I didn't have any. If you do have it in stock, add about 1 tsp.
Like I mentioned earlier, the pink salt is a mixture of table salt and sodium nitrate, which is necessary to achieve the proper flavor, and to stop the growth of bacteria while the meat is hanging.
I used a 3 lb piece or pork belly. This wasn't the most uniform belly that I've seen but it should work. If you can, get one that has a uniform thickness and a good mix of lean meat to fat. You will also want to remove the skin if it is still attached.
Then rub all of the spice/salt mixture over the pork, covering all sides. I placed mine in a zipper-lock bag in a baking dish, and then put that in the fridge. I should stay there for about a week. Also, everyday you should flip the pork over onto the other side and let any juices drain out.
I should probably have another update out in a few days, and then we can move on to letting it hang.
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