Hello, I am Marie. Today, I will show you a way to make home made pancetta recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Home Made Pancetta Recipe
Home Made Pancetta is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Home Made Pancetta is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have home made pancetta using 8 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Home Made Pancetta:
- Take 5 salt
- Prepare black pepper
- Prepare 1 juniper berries
- Prepare 1 fresh thyme
- Make ready ground nutmeg
- Get 5 bay leaf
- Make ready 1 brown sugar
- Take 1 belly
Instructions to make Home Made Pancetta:
- Take the 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 t. 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 to add to pastas and several other dishes.
So that is going to wrap it up with this exceptional dish home made pancetta recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
