Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to make a distinctive dish, home made pancetta. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Home Made Pancetta is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Home Made Pancetta is something that I’ve loved my entire life. They’re fine and they look wonderful.

This homemade pancetta recipe is incredibly easy to make. Using the freshest, and best quality pork belly that you can find is the most important criteria, but most of the work is done by just waiting. Did you ever think that you could easily make your own pancetta? As an Amazon Associate I earn from qualifying purchases.

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

The ingredients needed to make Home Made Pancetta:

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

Hazan suggests sautéing it with spring peas (a traditional preparation) or braising Boston lettuce with it. Pancetta is an Italian type of bacon produced from pork belly which is seasoned and dry cured. Use it in recipes such as our spaghetti carbonara, or in a traditional Bolognese ragu. The homemade pancetta process begins with a salt cure.

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.

Use it in recipes such as our spaghetti carbonara, or in a traditional Bolognese ragu. 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! Read the full recipe after the video.

So that is going to wrap it up with this exceptional food home made pancetta recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!