Homemade Pancetta - Part I
Posted by Bob at 2/18/2012 8:16 PM 
Categories: uncategorized
Tags: Pancetta Ruhlman Polcyn Pork Belly charcuterie
Categories: uncategorized
Tags: Pancetta Ruhlman Polcyn Pork Belly charcuterie
Thanks to the butcher at Palmers, I was able to secure a beautiful pork belly, which he cut up into a nice 5.34 lb slab for me.
Obverse:
Reverse:
I trimmed this puppy up, so he was nice and square, and would fit into a large Ziploc (style) bag. The extra parts went into the freezer, for use in sausage later on.
So far, so good! On to the spices for the rub! I won't go exactly into it all, as I hate to replicate a recipe on a webpage, but the key ingredient needed is salt, and Pink Salt, which has nitrites added to it. This is called Insta Cure #1, and was purchased from The Sausage Maker, out of Buffalo, NY.
Oh, and instead of dark brown sugar, I substituted Maple Sugar, since I had it on hand and it seemed like a natural fit! I also went very light in terms of nutmeg, since I had already arrived at way more than a teaspoon which should have weighed in at 4 grams, and my scale still read 0 grams. I decided enough was enough.
The cure, all (semi) beautifully arranged:
Next step, coat the pork belly thoroughly, and put that baby into the bag! Which I did. It's now sitting in the fridge until next week. To be turned and having the cure redistributed every other day.
It looks so...so....beautiful.
Part II to come soon!
Obverse:
Reverse:
I trimmed this puppy up, so he was nice and square, and would fit into a large Ziploc (style) bag. The extra parts went into the freezer, for use in sausage later on.
So far, so good! On to the spices for the rub! I won't go exactly into it all, as I hate to replicate a recipe on a webpage, but the key ingredient needed is salt, and Pink Salt, which has nitrites added to it. This is called Insta Cure #1, and was purchased from The Sausage Maker, out of Buffalo, NY.
Oh, and instead of dark brown sugar, I substituted Maple Sugar, since I had it on hand and it seemed like a natural fit! I also went very light in terms of nutmeg, since I had already arrived at way more than a teaspoon which should have weighed in at 4 grams, and my scale still read 0 grams. I decided enough was enough.
The cure, all (semi) beautifully arranged:
Next step, coat the pork belly thoroughly, and put that baby into the bag! Which I did. It's now sitting in the fridge until next week. To be turned and having the cure redistributed every other day.
It looks so...so....beautiful.
Part II to come soon!
Comments