Home Cured Pancetta Recipes

HOME-CURED PANCETTA

Home-Cured Pancetta image

Making pancetta at home is easy with this recipe! Start with a quality cut of pork belly and the right mixture of salts and spices, and all you have to do is be patient while your pancetta cures for 2 weeks in the fridge.

Provided by brandon

Categories Meat and Poultry Recipes Pork

Time P14DT15m

Yield 10

Number Of Ingredients 13

Ingredients

2 tablespoons red wine
2 cloves garlic, chopped
5 whole allspice berries
4 juniper berries
3 whole cloves
1 ½ teaspoons whole black peppercorns
1 teaspoon fennel seeds
½ teaspoon whole white peppercorns
½ teaspoon red pepper flakes
2 ½ tablespoons salt
½ teaspoon Prague Powder #2
¼ teaspoon freshly grated nutmeg
2 pounds pork belly

Steps:

Combine wine and garlic. Set aside.
Combine allspice berries, juniper berries, cloves, black peppercorns, fennel seeds, white peppercorns, and red pepper flakes in a spice grinder or mortar and pestle. Grind to a fine powder. Add salt, Prague powder, and nutmeg and stir well to combine.
Place pork belly in a glass or ceramic dish. Cover on all sides with the spice mixture. Pour wine mixture evenly on top. Cover with a wire rack and then with a large piece of muslin; the rack prevents the muslin from touching the pork.
Refrigerate for 2 weeks. After 2 weeks, slice the pancetta and use in your favorite recipe, or pan fry as you would bacon.

Nutrition Facts : Calories 478.8 calories, Carbohydrate 1.1 g, Cholesterol 65.3 mg, Fat 48.3 g, Fiber 0.5 g, Protein 8.6 g, SaturatedFat 17.6 g, Sodium 1891 mg, Sugar 0.1 g

HOME-CURED BACON

Home-Cured Bacon image

Pink salt, also known as curing salt No. 1, is a nitrate, a combination of sodium chloride - table salt - and nitrite, a preserving agent used to deter the growth of bacteria in cured meats. Bacon is cured in the refrigerator, then slow roasted, and finally cooked again before serving. It is not being consumed as a raw, cured meat, so the use of a nitrate is a personal decision. A small amount of pink salt in your cure provides that familiar pink color and bacon-y flavor, or what we have come to know as bacon-y. It is absolutely possible to cure bacon without nitrates; but be aware that the end product will be more the color of cooked pork and that the flavor will be akin to that of a pork roast. With or without the pink salt, homemade bacon is worth the effort.

Provided by Cathy Barrow

Time 2h

Yield About 2 pounds

Number Of Ingredients 10

Ingredients

2 1/2 pounds pork belly, squared off, rind removed
2 1/2 tablespoons kosher salt
1/2 teaspoon pink salt, optional
1/4 cup maple syrup, or honey, brown sugar, white sugar or molasses
2 tablespoons cold strong black coffee, bourbon or apple cider
2 garlic cloves, smashed
1 tablespoon black peppercorns, crushed
2 teaspoons fresh thyme
1 teaspoon fennel seed, toasted
1 teaspoon coriander seed, toasted

Steps:

Place the pork belly in a large Ziploc bag. Add the salt (and pink salt if using) and the cure additions. Rub the cure into the pork belly, turning the bag over and over and pressing the cure into the flesh. Close the bag, squeezing out all the air and refrigerate for seven days. Each day, flip the bag over. Some liquid will begin to gather in the bag.
After seven days, wash the cure off the meat, rinsing thoroughly. Pat the bacon dry with paper towels and set it on a rack over a baking sheet. Allow the bacon to air-dry in the refrigerator for 6 to 24 hours.
Preheat the oven to 225 degrees. Roast the pork belly in the oven to an internal temperature of 150 degrees for about 90 minutes. Chill the bacon well, then slice thick or thin, to preference. Any bacon that doesn't easily slice may be cut into chunks, for starting a pot of beans or soup. Wrapped in parchment paper, then wrapped in plastic wrap or foil and placed in a Ziploc bag, the bacon will keep for three weeks in the refrigerator and three months in the freezer.

Nutrition Facts : @context http, Calories 341, UnsaturatedFat 19 grams, Carbohydrate 4 grams, Fat 33 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 12 grams, Sodium 163 milligrams, Sugar 3 grams

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