Thank you very much to Mark S. at Belly to Bacon for the recipe idea and procedures for trying my first Pancetta. Joe had ordered 5 pounds of pork belly from Shy Anne Meats to make into bacon. When I picked it up they asked if I wanted the whole 8 pound piece – Of course, time for experimenting. The process of making Pancetta starts in the same way as bacon and with the same cut of pork. Joe cut off a quarter of the belly for me because I only want about a 7 inch long tube because I’m going to try to hang in the mini fridge to cure.
- 1.5 cloves of fresh garlic
- 3 grams pink salt
- 15 grams kosher salt
- 7.5 grams brown sugar
- 4 grams pepper
- 2.5 grams juniper berries
- 1 bay leaf (oops I forgot this in the pantry*)
- 1 grams grated nutmeg
- 1.5 t thyme leaves
We rubbed both sides of the belly with this, slide it into a vacuum bag, sealed it and tucked it into the refrigerator with the rest of the brown sugar bacon for a rest.
* The reason I didn’t go back into the pantry for this is because the first time, when I retrieved the juniper berries and thyme, I had to go around to the garage to get into the pantry, squeeze past the air scrubber and dehumidifier, move a floor to ceiling tension rod holding up the plastic tarps all to get the pantry door. Then I had to put everything back and try to reseal the tape. I was not going back in for a bay leaf. We had a leak in our hot water pump and have been living in an insurance disaster zone since.