Pancetta

[NePaSmoKer]

Got a 6.5 lb belly ready to take the skin off and spices ready to mix.

After trimming and squared the weight is 5lb 2 oz

I added a pinch of red pepper after i ground the spices. Also 2 star anise in the grind.

All ground. The salt and cure mix i didnt get a pic of.



All sides rubbed with the cure/salt and aromatics. Covered and in the fridge for 7 days, will flip in 2 days.




After you grind you can add a few whole peppercorns or some red pepper flakes.

After the belly has been trimmed up some and squared apply the salt cure to all sides of the belly rub it in good. Now do the same with the remaining spice. Rub it and press into the meat and fat side.

You can put in a 2 gallon zip lock if you like. I didnt do it because some of the mix wanted to come off, So i just left on my tray and covered.

Here is mine in the fridge. Going to flip tomorrow. Remember to leave the liquid the salt cure is pulling out.



NOTE: If you use 2 baking sheet pans use parchment or clear wrap so you dont get a metal taste from the salt working on the metal.

Here is the recipe i used.
Here is the recipe i used. Its for a 5 lb belly, dont worry if its a few oz over 5 lbs

1/4 cup kosher salt
2 tsp cure 1
Mix these 2 up real good.

Mix the salt and cure and set aside.

Next you will need the following.

4 Tbs ground black pepper.
3 bay leaves
2 Tbs whole juniper berry
3 cloves
1 t nutmeg
1.5 t thyme
2 T diced garlic

Now take all above (except salt/cure) and put thru spice mill or grinder.

Try your own ingredients if you like.

[SiFumar]

Oh this is going to be good!

[NePaSmoKer]

Took pancetta out to flip today. Leaving the liquid on the tray. Its getting pretty firm already. Re cover and back in fridge.

[Saber 4]

Looking forward to the finished product.

[NePaSmoKer]

This is the 3rd flip. Cover and back in the fridge. Tuesday uncover, rinse, roll and tye.

[seemore]

Looks good
Seemore

[NePaSmoKer]

Took a peek this morning, pancetta is firm so i rinsed off and squared up some. Rolled tight and then double the cheese cloth, tied and ready for sit time.



Hope this makes NOLA, I  do have some sticks and other goodies that will make it.

[pjplovedog]

Looks fabulous, thanks for sharing. 
How long does it usually need to age/rest?  And how do you know it is ready?
Paula

[NePaSmoKer]

Looks fabulous, thanks for sharing. 
How long does it usually need to age/rest?  And how do you know it is ready?
Paula

Going to let it at 6-8 weeks. Fridge or a dark well ventilated area, curing chamber if you have one.

[NePaSmoKer]

Firming up real good, May not need to do the 6-8 weeks.

[iceman]

Dang good looking. Can't wait to see it sliced up.  :P  ;D

[Caneyscud]

With ya Ice - I'm salivating now

[Smoker John]

Man that is looking good, just a question, since you are using cure number 1 will you be smoking it after the 6 or 8 weeks?

[NePaSmoKer]

Man that is looking good, just a question, since you are using cure number 1 will you be smoking it after the 6 or 8 weeks?

No i will not be smoking.

If sliced very thin you can eat it raw with cheese or whatever. You can use it in cooking.

Yeah i know the cure police or USDA say no.

[NePaSmoKer]

I just could not wait any longer.

Ready to unwrap.







All the twine and cheesecloth is off.



Slice and taste test now.




Taste like pancetta. Going to wrap and in fridge to firm up some. Pretty warm here today.