Pancetta Bacon?

[humanpest]

So many recipes call for Bacon as a substitute for Pancetta... which as an Italian is disturbing since the flavors can be so different.

While both are delicious, and I certainly loveeee me some bacon, those in the know are aware that Bacon is cured then smoked, while pancetta is cured over a much longer period of time (usually about a month) and remains raw... although in Italy we still eat it raw occasionally if its good stuff  ;)

A few months ago, I attempted to make my own official pancetta but was scared off by the mold due to the ridiculously warm September/October we had. I used a recipe from Chowhound http://www.chow.com/recipes/10699 (My copy of Charcuterie is coming via Santa Claus)

So now that the background is done, I naturally decided to pickup a good 17 lb belly (with ribs!) and didn't really have any recipes planned. (I actually ended up doing a simple maple peppered bacon w/5 lbs, a Chinese style ribs with the ribs, 2 lbs for this pancetta bacon, and the rest I'll end up experimenting after the new year)

My plan is to use similar herbs, spices, but use the 1 week cure time for bacon and just cook at the same temperate I would Bacon ~150ish for 6 hours. I figure this would give the same flavors as pancetta, while saving me the 5 bucks per quarter pound it costs at my specialty store.


In any case, I'll let you know how it turns out.

[Tenpoint5]

Sounds good HP, keep us updated.

[oakville smoker]

I want to make some pancetta as well
I reallly want to know how this turns out
Please, please update when you can

[humanpest]

So its looking as though I'm doing a Christmas smoke (best christmas everrrr!); but if not I'm running away to Vegas for 3 days so I'll be smoking on Monday morning, I'll definitely let you know how it goes, but I'll probably need a day or two to make a carbonara sauce to test it in :)

[humanpest]

Update!

I smoked after I got back from Vegas, this meant that I overshot my 7 day cure time by 3 days. Threw it in the oven at 160 and slowwwlllyyy brought it up to 150. Plasti&Aluminum wrapped and froze until my Christmas toy arrived (ChefsChoice 632 Meatslicer)

Besides the fact having a meat slicer is a godsend since I fractured my thumb earlier in the month, the Pancetta Bacon is delicious. The rosemary, thyme, bay leaf and peppercorns go great (naturally), and is pretty tasty on its own (Pancetta-Roasted Pepper-Mozzarella Panini?). Until I make a humidity controlled cure box and try long curing, this is going to be the way I make my $3/lb Pancetta :)