Homemade Pancetta Recipehttps://drybagsteak.com/wp-content/uploads/2020/12/Homemade-Pancetta-Recipe.jpg400296The Original Dry Bag SteakThe Original Dry Bag Steak//drybagsteak.com/wp-content/uploads/2020/11/DryBagSteak-logo.png
From “Charcuterie” – by Michael Ruhlman and Brian Polcyn
This traditional pork belly preparation can be made either as a slab (stesa) or roll (arrotolata), as you prefer.
For the dry cure:
Pork belly 10 lb. (4.5kg)
Garlic, minced 4 cloves
InstaCure #2 (0.25% of meat weight) 2 tsp (11g)
Kosher salt (3% of meat weight 3/4 cup (120g)
Dark brown sugar 2 tbsp (30g)
Black pepper, coarsely ground 4 tbsp (8g)
Juniper berries, crushed 2 tbsp (10g)
Bay leaves, crumbled 4 (4g)
Nutmeg, freshly grated 1 tsp (2g)
Fresh thyme 4 or 5 sprigs
Mix Dry Cure Ingredients well and rub onto meat, making sure to cover all nooks and crannies.
Transfer meat into a Ziplock or Foodsaver bag and place in your refrigerator for two weeks to cure.
After the curing process, remove meat from bag, and rinse off cure under running water.
Transfer to UMAi Dry® and place place on an open wire rack to dry in your refrigerator four to eight weeks, or until 35-40% reduction in weight.
After drying is complete, slice thin and enjoy! For perfect, paper thin slices every time, we highly recommend the Chef’s Choice Model 632 Deli Slicer.
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