Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, home made pancetta. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Home Made Pancetta is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions every day. Home Made Pancetta is something that I have loved my entire life. They’re nice and they look wonderful.
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?
To begin with this recipe, we must prepare a few ingredients. You can cook home made pancetta using 8 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Home Made Pancetta:
- Get 5 salt
- Get black pepper
- Prepare 1 juniper berries
- Get 1 fresh thyme
- Take ground nutmeg
- Make ready 5 bay leaf
- Make ready 1 brown sugar
- Take 1 pork belly
For mine I used salt juniper berry, coriander seeds, fennel seeds and pink peppercorns. If you're interested in making homemade pancetta, but don't know much about curing meats (like me!), you'll love this simple homemade pancetta recipe! Pancetta is Italian cured pork belly. My first homemade pancetta has a more elegant and detailed flavor than store-bought pancetta available around here.
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.
Homemade pancetta is incredibly easy to make. Using the freshest, and best quality pork that you can find is the most important step, the rest is easy as pie! We recently bought a copy of Michael Ruhlman and Brian Polcyn's Charcuterie. We have been making our own fresh sausages for a while now, and. PANCETTA Video Recipe - How To make pancetta - Home made.
So that is going to wrap it up for this exceptional food home made pancetta recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
