Pancetta is a type of cured pork belly that is widely used in Italian cuisine. It adds a rich and savory flavor to dishes such as pasta, soups, salads and more. In this article, we will explain how to use meat cure #2 to make your own homemade pancetta.

 

Meat cure #2 is a mixture of salt, sugar and sodium nitrite that is used to preserve meat and prevent the growth of harmful bacteria. It also gives the meat a pink color and a distinctive cured taste. Meat cure #2 is different from meat cure #1, which is used for shorter curing times and does not contain sodium nitrate. Sodium nitrate is an ingredient that helps the meat retain its color and flavor during long curing periods, such as those required for pancetta.

 

To make pancetta, you will need a slab of pork belly with the skin removed, meat cure #2, garlic, black pepper, juniper berries, bay leaves, nutmeg, thyme and a vacuum sealer. You can also add other spices or herbs to your liking. Here are the steps to follow:

 

1. Trim the pork belly so that it has neat and square edges. Cut it into two equal pieces if you want to make one flat and one rolled pancetta.

2. Combine the meat cure #2, garlic, half of the black pepper, juniper berries, bay leaves, nutmeg and thyme in a bowl and mix well.

3. Rub the curing mixture all over the pork belly pieces, making sure to cover them evenly on all sides.

4. Place each piece of pork belly in a vacuum seal bag and seal them tightly. Label them with the date and refrigerate them for 7 days.

5. Every other day, flip the bags over and massage the pork belly pieces to redistribute the curing mixture.

6. After 7 days, take the pork belly pieces out of the bags and rinse them well under cold water. Pat them dry with paper towels.

7. If you want to make flat pancetta, sprinkle some coarsely ground black pepper on both sides of one piece of pork belly. If you want to make rolled pancetta, roll up one piece of pork belly from the narrow end as tightly as possible and tie it with butcher's twine.

8. Place the pancetta pieces on wire racks and let them air-dry in a cool and dry place for 2 to 3 weeks. The ideal temperature is between 13°C and 18°C (55°F and 65°F) and the ideal humidity is between 60% and 70%.

9. Check the pancetta pieces regularly for mold or unpleasant odors. If you see any white mold, you can wipe it off with a cloth dipped in vinegar. If you see any green or black mold, or if the pancetta smells bad, discard it immediately.

10. When the pancetta pieces are firm and dry, they are ready to use or store. You can slice them thinly or dice them as needed for your recipes. You can also vacuum seal them again and refrigerate them for up to 6 months or freeze them for up to a year.

 

Making your own pancetta with meat cure #2 is a rewarding and delicious project that will enhance your cooking skills and impress your guests. You can buy meat cure #2 from our website, where we also offer meat cure #1 and other quality products for your charcuterie needs