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Home-Cured Pancetta – Part 2

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!

Comments

5 Responses | TrackBack URL | Comments Feed

  1. I am so impressed with this project. Barb made some bacon for me and it is without a doubt some of the best I’ve ever eaten. It is like a whole new meaning to the word bacon. I bet your pancetta will be world class as well.

    Reply

  2. I think because of the price for pancetta; it comes at quite a surprise just how easy it is. Finding the pork belly wasn’t the easiest thing but now I know that Tony’s usually has it in the freezer and it’s a staple at most Asian markets. Lucky for us, we have Savory Spice Shop locally because before I found it there, I admit spending a lot of time trying to source it locally without success. Now…for the extra fridge business.

    During the year of working through Michael Ruhlman’s book Charcuterie with other Twitter users; I noticed that many of them bought a small wine fridge for their pancetta…well, for their curing in general. I could see that. I mean, I love wine too…multi purpose is always good right?

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  3. I am duly impressed. I’ve never even thought to cure my own meats. I’m definitely following along.

    Reply

  4. I desperately need your help. My pancetta smelled like sulfur when I cut into it. Very distinct egg smell. Has this gone bad or is this just a side effect of home curing…is it still safe to eat?

    Reply

    • Michelle, I wouldn’t eat anything that smells funny, and sulfur is definitely smelling funny. The cured meat should have a sweet, spicy, fragrant smell from the spices used, not sulfur smell. I hate to say it, but I think you should pitch it and not risk it. :-(

      Reply

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