date: 2020-08-11T20:42:15.789Z image: https://img-global.cpcdn.com/recipes/bfe0df0337e53520/751x532cq70/pancetta-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/bfe0df0337e53520/751x532cq70/pancetta-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/bfe0df0337e53520/751x532cq70/pancetta-recipe-main-photo.jpg author: Mable Robinson ratingvalue: 4.9 reviewcount: 21272 recipeingredient: - " See method" recipeinstructions: - "2.5 LBS pork belly – Skin removed. 28.15g Kosher Salt 14.06g Sugar 9g Garlic Powder 4.15g Black pepper 3g Dry Rosemary 2g Corriander seed 2g Nutmeg 1.5g Mace 0.55g Cinnamon 0.55g Cloves" - "Mix cure – combine salt, sugar, spices and cure.  Grind to a fine powder in spice grinder. Divide in half. Add the Pepper, Mace and garlic powder to one of the divided portions of the cure. Rub 80% of the cure mix without the pepper, mace and garlic into the meat side of the belly and 20% on the fat side.  Good Idea to wear latex gloves to do this. Put the meat in a zip lock or vac bag, seal and put into fridge for 4 day.  Flip the meat every 24 hours so the brine moves around the meat." - "After the 4 days remove meat from fridge and bag and add the remaining cure spice mix. Rub 80% on meat side, 20% on the fat side.  Reseal in zip lock or vac bag and put in fridge for another 4 days.  flip over meat every 24 hours. Remove meat from bag and rinse in clod water to remove any cure and spices. Roll and tie the belly as tight as possible.  Avoid air gaps in the roll as it can lead to spoilage. wrap the roll loosely in cheese cloth (natural undyed cloth is best). Tie each end." - "Weigh the meat and hang at 15C or 60F and relative humidity at 65 to 75%. The Pancetta will be ready when the meat has 20% to 25% water loss (weight loss). To be safe cook the Pancetta A great recipe for pancetta is Carbonara. Enjoy!" categories: - Recipe tags: - pancetta katakunci: pancetta nutrition: 232 calories recipecuisine: American preptime: "PT14M" cooktime: "PT57M" recipeyield: "4" recipecategory: Lunch ---  Hey everyone, hope you're having an amazing day today. Today, I will show you a way to prepare a special dish, pancetta. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious. Pancetta arrotolatta. Панчетта варено-копчёная. Сувид и вакууматор. 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. A little crisp-fried pancetta can add richness to a macaroni cheese or saltiness to a warm salad. Pancetta is one of the most favored of current trending foods in the world. It is enjoyed by millions daily. It's easy, it's quick, it tastes yummy. They're fine and they look wonderful. Pancetta is something which I've loved my entire life. To begin with this particular recipe, we must first prepare a few components. You can have pancetta using 1 ingredients and 4 steps. Here is how you can achieve that. ##### The ingredients needed to make Pancetta: 1. Take See method Pancetta is an Italian cured meat product made from pork bellies. Made with salt and sweet and savory spices, pancetta is used to. Though pancetta is sometimes called Italian bacon, it has many differences from typical American bacon. Chief among these is that most American bacon is smoked. ##### Steps to make Pancetta: 1. 2.5 LBS pork belly – Skin removed. - 28.15g Kosher Salt - 14.06g Sugar - 9g Garlic Powder - 4.15g Black pepper - 3g Dry Rosemary - 2g Corriander seed - 2g Nutmeg - 1.5g Mace - 0.55g Cinnamon - 0.55g Cloves 1. Mix cure – combine salt, sugar, spices and cure.  Grind to a fine powder in spice grinder. Divide in half. - - Add the Pepper, Mace and garlic powder to one of the divided portions of the cure. - - Rub 80% of the cure mix without the pepper, mace and garlic into the meat side of the belly and 20% on the fat side.  Good Idea to wear latex gloves to do this. - - Put the meat in a zip lock or vac bag, seal and put into fridge for 4 day.  Flip the meat every 24 hours so the brine moves around the meat. 1. After the 4 days remove meat from fridge and bag and add the remaining cure spice mix. Rub 80% on meat side, 20% on the fat side.  Reseal in zip lock or vac bag and put in fridge for another 4 days.  flip over meat every 24 hours. - - Remove meat from bag and rinse in clod water to remove any cure and spices. - - Roll and tie the belly as tight as possible.  Avoid air gaps in the roll as it can lead to spoilage. - - wrap the roll loosely in cheese cloth (natural undyed cloth is best). Tie each end. 1. Weigh the meat and hang at 15C or 60F and relative humidity at 65 to 75%. - - The Pancetta will be ready when the meat has 20% to 25% water loss (weight loss). - - To be safe cook the Pancetta - A great recipe for pancetta is Carbonara. Enjoy! Though pancetta is sometimes called Italian bacon, it has many differences from typical American bacon. Chief among these is that most American bacon is smoked. Basically, it is the unsmoked Italian form of bacon. Bacon is almost always smoked and has a salty taste, but sometimes it has a sweet However, making pancetta is not a very involved process nor does it require much in the way of special equipment and ingredients. Check out these pancetta recipes, including pasta carbonara, pizza with pancetta and mushrooms, chicken with olives, and Brussels sprouts. So that is going to wrap this up for this exceptional food pancetta recipe. Thanks so much for reading. I am sure you can make this at home. 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