Fullbean Charcuterie

Fullbean Charcuterie - Dried Meat Recipes - Pancetta

Note: Pancetta is somewhat similar to bacon. While it is dry-cured, it must be cooked before eating.
It is typically thin-sliced or diced and then sauteed

Ingredients
2.25 grams slab pork belly, skin removed
4 garlic cloves, minced
14 grams Prague Powder #1 )not Prague Powder #2)
50 grams kosher salt
26 grams dark brown sugar
40 grams coarsely ground black pepper
10 grams juniper berries, crushed white the bottom of a small saute pan
4 bay leaves, crumbled
4 grams freshly grated nutmeg
4-5 sprigs fresh thyme

Instructions
Trim pork belly to neat and square
Combine ingredients in a bowl setting aside half of the pepper
Mix thoroughly, rubbing the pork on all surfaces
Place the meat in a 2 gallon Ziploc bag and refrigerate for 7 days
Turn and massage the meat daily without removing from the bag
After 7 days, check meat for firmness. If not firm at its thickest point, refrigerate for 1-2 days more
Remove the meat from the bag, rinse under cold water and pat dry
Sprinkle the meat side with the retained pepper
Roll the meat as tightly as possible, tying it every 1-2" with Butcher's twine
There must not be any air trapped inside
Alternatively leave meat flat and wrap in cheesecloth and hang to dry for 5-7 additional days
If rolled, hang the pancetta in the drying chamber for 2 weeks at 50-60 degrees F and 60% humidity
The finished pancetta should be firm but pliable, not hard
After drying, the pancetta can be wrapped in plastic and refrigerated for 3 weeks or more, or frozen for up to 4 months

This recipe was adapted from Charcuterie; the Craft of Salting, Smoking and Curing

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