How to Make Award-winning Home Made Pancetta

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, How to Prepare Any-night-of-the-week Home Made Pancetta. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Home Made Pancetta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Home Made Pancetta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few ingredients. You can cook Home Made Pancetta using 8 ingredients and 10 steps. Here is how you cook that.

During my travels to Italy I enjoyed cured meats crafted by the finest butchers who were masters at their trade. When I returned home I found that pancetta was quite overpriced. This recipe is what I observed in Italy. You may add different spices as you wish.

Ingredients and spices that need to be Make ready to make Home Made Pancetta:

1. 5 salt
2. black pepper
3. 1 juniper berries
4. 1 fresh thyme
5. ground nutmeg
6. 5 bay leaf
7. 1 brown sugar
8. 1 pork belly

Instructions to make Home Made Pancetta

1. Take the pork belly and cut the skin off if it is still on
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. Slice it thin and serve or use it as bacon to add to pastas and several other dishes.

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So that's going to wrap it up with this exceptional food Step-by-Step Guide to Make Speedy Home Made Pancetta. Thank you very much for your time. I am confident you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!

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