I can think of so many things it would be delicious on!It is so easy and I use it in tons of dishes! I take no responsibility for any illness incurred from using this recipe.A simple way to use your refrigerator to make homemade pancetta.Salt the pork pieces generously with Kosher Salt and leave for 24 hours in the fridge.The next day, rinse the pork with water, pat dry with a paper towel, and rinse in white wine (do not pat dry. Over the course of fully curing (it took me about 7 days), flip the belly daily and redistribute the rub mixture.After the pancetta is fully cured, rinse off the cure mixture thoroughly, making sure to remove any herb or spice pieces that remain stuck to the meat. Pancetta is the simplest to make. Bugs hate the pungency of black pepper. You certainly don’t need this, you can just put the pancetta on a plate and uncovered leave it in the fridge for 2 weeks. Hang the pancetta for 3 to 4 weeks in a temperature between 54° F to 60°F, or until it has lost 35% of its green weight. Pancetta is cured (but unsmoked) pork belly that is seasoned with salt, pepper, and assorted spices, and rolled into a thick sausage shape. Follow the simple step by step directions below and you too can make homemade pancetta. Just kidding! Make a big batch at once and seal it up! Thanks for the easy guide. )Prepare a plate or tray with the desired amount of pepper in any combination. It should look like this.At this time, my preference is to seal it with a Finally, you can use the pancetta however you choose, but *As with any uncooked, cured meat product, there are risks involved if the product is not made correctly, or if it is not cooked thoroughly. First of all, making your own pancetta will not only make you feel incredibly accomplished, but it will taste lot better than what you can buy.However, another added bonus is that it will be NITRATE and NITRITE FREE. Use new twine and keep your twine in a clean place. What kind of white wine that you use?Whatever I have on hand, just don’t use a sweet or sparkling wine. Just put a bowl of water in there also and check daily. 6 years ago I’m going to change it now, but whenever making anything cured or salted, it should only be fresh meats that are used. I’m sorry, Susan! The ideal conditions are somewhere around 60 degrees with 60% humidity (my basement was a good spot).After drying, your pancetta will be ready to slice.Second Prize in the Did you make this project?

Thanks for the Instructable! To roll the pancetta, start with the closest side and tightly roll it away from you.Beginning in the center of the pancetta and working your way out to the sides, tie the cylinder with kitchen twine at ½-inch intervals the tighter, the better.Once the pancetta is completely tied, trim away excess twine. Good luck!

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