Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, home made pancetta. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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. After home-made cheese, homebrew beer and homemade wine; I didn't have any other choice devote myself to cured meats.
Home Made Pancetta is one of the most favored of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Home Made Pancetta is something which I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular 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 it.
The ingredients needed to make Home Made Pancetta:
- Get 5 salt
- Make ready black pepper
- Take 1 juniper berries
- Take 1 fresh thyme
- Take ground nutmeg
- Prepare 5 bay leaf
- Get 1 brown sugar
- Prepare 1 pork belly
It's an ingredient in many Italian pasta. Pancetta is Italian cured pork belly. My first homemade pancetta has a more elegant and detailed flavor than store-bought pancetta available around here. An improved approach for making pancetta at home, resulting in a more even drying from side to side, and better flavor development.
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.
My first homemade pancetta has a more elegant and detailed flavor than store-bought pancetta available around here. An improved approach for making pancetta at home, resulting in a more even drying from side to side, and better flavor development. This is my first time making rolled pancetta. The homemade pancetta process begins with a salt cure. For mine I used salt juniper berry, coriander seeds, fennel seeds and pink peppercorns.
So that’s going to wrap this up for this special food home made pancetta recipe. Thanks so much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
