Home Made Pancetta
Home Made Pancetta

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, home made pancetta. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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 dishes such as carbonara and as a substitute for guanciale in all'Amatriciana, which can be hard to find. Homemade pancetta is incredibly easy to make.

Home Made Pancetta is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Home Made Pancetta is something that I have loved my whole life.

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

The ingredients needed to make Home Made Pancetta:
  1. Get 5 salt
  2. Get black pepper
  3. Take 1 juniper berries
  4. Get 1 fresh thyme
  5. Get ground nutmeg
  6. Prepare 5 bay leaf
  7. Take 1 brown sugar
  8. Prepare 1 pork belly

This is the rolled kind, This is not as hard as it seems, just takes. Home made PANCETTA - Sounds good doesn't it? Its very easy but there are some rules to follow. Recipe: Tip: Setup an excel sheet to have ingredientspercentag.

Steps 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.

Traditional the pancetta recipes are crusted in cracked pepper. This historically deterred bugs from eating the meat while it cured. Bugs hate the pungency of black pepper. Pancetta is usually rolled and tied in a cylindrical shape, then hung to dry. Some versions, such as the variety made in Florence, are left flat.

So that is going to wrap this up with this exceptional food home made pancetta recipe. Thank you very much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!