Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, home made pancetta. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Home Made Pancetta is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Home Made Pancetta is something which I have loved my entire life. They are fine and they look wonderful.
Find Deals on Italian Pancetta in Meats on Amazon. 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.
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 it.
The ingredients needed to make Home Made Pancetta:
- Prepare 5 salt
- Prepare black pepper
- Take 1 juniper berries
- Get 1 fresh thyme
- Get ground nutmeg
- Make ready 5 bay leaf
- Prepare 1 brown sugar
- Make ready 1 pork belly
A curing chamber is a cabinet with controlled temperature and humidity. Even for me it seems over the top to own one. But then I realised that pancetta was originally invented to preserve pork. The salty-sweet pancetta soffritto is the backbone of this clam toast (a kitchen favorite during tastings).
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.
Get This Recipe Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen. The homemade pancetta process begins with a salt cure. For mine I used salt juniper berry, coriander seeds, fennel seeds and pink peppercorns. Making pancetta at home is easy with this recipe! A delicious pasta dish that takes so little time to make.
So that is going to wrap it up with this exceptional food home made pancetta recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
