Pancetta and Fresh Bacon
The second challenge for Charcutepalooza was issued on January 15th and I am really behind the eight ball on this one. I need to complete the curing and have an article and recipe for one of the two meats by February 15th and I have only finished the fresh bacon. The pancetta will need two weeks to cure and so will be past the deadline. To make the timing a little more difficult, we are heading to Mexico for a week and so will only have one day once we are back to do the post.
Anyhow…we bought an 11 pound pork belly and brought it home last week.
Removed the skin and cut the belly in half and cured two ways. One a basic salt cure and the other a traditional italian cure both again from Michael Ruhlman’s book Charcuterie: The Craft of Salting, Smoking and Curing.
Both the pancetta and bacon cured in the fridge for a week until the pork belly was nice and firm and then removed.
The bacon was roasted in the oven under low heat until it reached a temperature of 150º F, removed from the oven to cool and then sliced and frozen.
The pancetta was rolled tightly, tied and then hung in my new home curing chamber for 2 weeks at 60º F and a humidity of 60%.
The bacon tastes great and I am looking forward to trying it in a recipe to be determined. The pancetta looks really good but we will see in 14 days.