HOMEMADE PANCETTA RECIPE

Name: HOMEMADE PANCETTA RECIPE
Ingredients: 4.5 kg - Pork; 4 piece - Garlic cloves; 44 g - InstaCure #2; 120 g - Kosher Salt; 30 g - Brown sugar; 8 g - Black Pepper; 10 g - Juniper berries; 4 g - Bay leaves; 1 tsp - Nutmeg; 5 piece - Fresh thyme

Making your own cured meats at home is easier than you might think and worth the wait. A little space in your fridge and some dry aging bags are all you need for a delicious pancetta.

Ingredients

4.5 kg - Pork , belly
4 - Garlic cloves , minced
44 g - InstaCure #2 , (0.25% of meat weight)
120 g - Kosher Salt , (3% of meat weight )
30 g - Brown sugar
8 g - Black Pepper , coarsely ground
10 g - Juniper berries , crushed
4 g - Bay leaves , crumbled
1 tsp - Nutmeg , freshly grated
5 - Fresh thyme , sprigs

Cooking Method

Directions

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!