Pancetta. The home-cured bacon recipe. Do it yourself!
It occurred to me when I saw a beautiful fresh bacon from the butcher. I love the meat in all its forms and bacon (tense) with its tasty fat crazy every self-respecting carnivore. then talking to the lovers of meat and their operations I had almost decided to let go of the idea of a fami my lovely bacon. What spices to use, how much, how and where to store it, they are just some of the issues that would discourage anyone. But I continued to look for a solution that suited my case, a happy medium that could be of interest to all household adventurers. What I propose is a pancetta (AKA bacon) with a classic spiciness, with a personal touch of course.
Let's start with some assumptions:
1. Buy fresh bacon. Surely every butcher is or you can also buy it in the supermarkets that have their own meat counter. You just have to be careful not to take it too oily, otherwise you miss will reduce too much during the storage process losing liquid treasures. Looking for a happy medium between the meat and the fat so you can already start with a good foundation that will donate balance between flavor and crunchiness then when you will use it. 2. Keep rind. Keep rind, in my opinion, easier to aging and helps to preserve it, not to mention that there is a line of admirers who reuses it on several occasions. 3. Mix of spices. In this case, everybody can have a preference and I want to propose a mixture with which I was fine (after several errors). Cosiderate just that certain spices may be optional, like chili, for example because it characterizes the bacon. Others may be preferable, such as garlic or dried fennel seeds that go well with pork in general. But the pepper should always be used because it helps a lot storage. You can still try to remove it, if there were to enjoy, during the rinse cycle. 4. Amount of the ingredients. What follows is my own recipe, the result of mixed experiences in personal taste. Trying to make her see that you will find how to measure out the ingredients to your liking. Límportante is that spices sicoprano the surface completely and homogeneously (except rind). Even for the rock salt to be used, the amount is indicative.
Ingredients: 1kg tense Fresh pancetta 250 grams of Rock salt Approximately 80 grams of spices in the following proportions: 3 teaspoons of black pepper powder 1 teaspoon green pepper 1 teaspoon brown sugar 1 teaspoon garlic 1 teaspoon of crushed coriander seeds 1 teaspoon sweet paprika Some rosemary needles 1 bay leaf A few needles of thyme
Preparation Chop the spices in a mortar and mix with each other.
Arrange the bacon on a cutting board or platter and pour the spices. Massage well on the whole surface including the sides. Once evenly coated, pour a layer of rock salt of at least one centimeter to help her lose the excess liquid and begin the process of conservation. Then store it in the fridge on an inclined plane to give the possibility to drain making sure to put a container underneath that can collect the excess fats.
Allow to drain for 5 days (this depends on the size of the bacon), you will see that it will be reduced by at least a third. Drill a hole and pass a string through, then sgrullatela slightly and leave it hanging in a cool place such as a cellar for a week. To protect it from insects can put it in a lose bag of jute, for passing air and prevent it from ruin.
Spent a week rinse your bacon under a running tap, but you can also use vinegar or wine to degrease further. Dry it well and rub the spices on the surface again, this will help the conservation and strengthen the flavor that you want to give it. You can also use only pepper this time. Hang it again for at least two weeks before consuming it. Obviously the second rubbing of spices can be considered optional, but I prefer a strong taste and I do it almost every time.