November 10, 2011 | Technique
If you were cooking along with me when I started my first home-cured pancetta project, it’s time to move on to step 2! After 10 days of curing in the refrigerator, it’s time to remove the pork belly and rinse off the spices under cool running water. Don’t worry if a couple of things cling to the pork, but you want to get most of the dry rub off. Pat it very dry with paper towels then sprinkle the inside (flesh side) heavily with cracked black pepper.Then do your very best to roll it up tightly and tie it with butcher’s twine. You can see from mine that I need to practice again my tying technique – I ended up with loose and broken ends everywhere! But I managed someone to get it rolled and hung in my outside refrigerator where it will cure for 2 more weeks. I cannot wait to cook with it!