Calories: 24130kcal
Ingredients
- 10 lbs Pork Belly
PANCETTA CURE
- 135 grams sea salt
- 12 grams pink curing salt
- 50 grams packed brown sugar
- 20 grams red pepper flakes
- 18 grams black peppercorns
- 10 grams garlic powder
- 10 grams dried thyme leaves
- 8 bay leaves crumbled
FOR AGING
- 1/2 cup cracked black pepper
Instructions
- In a non-reactive container big enough to keep the belly flat, mix all the remedy ingredients (or in a plastic Ziploc bag or vacuum sealer bag).
- Add the belly, then coat the meat with the cure on all sides.
- 5 days should pass in the refrigerator, with daily flipping to make sure the cure is evenly distributed over all surfaces.
- Remove the belly from the cure, then run cool water over the flesh to remove any remaining cure. Clean off.
- Garnish the meat with roughly ground black pepper on all sides. (Use approximately 1/2 cup total, or however much you need to finish the task.)
- If rolling, use a continuous knot of butcher twine and roll in accordance with the instructions in the product. Roll tightly to make sure all air is removed from the roll before hanging.
Video
Nutrition
Calories: 24130kcal | Carbohydrates: 156g | Protein: 443g | Fat: 2412g | Saturated Fat: 879g | Polyunsaturated Fat: 259g | Monounsaturated Fat: 1122g | Cholesterol: 3266mg | Sodium: 58802mg | Potassium: 10855mg | Fiber: 44g | Sugar: 51g | Vitamin A: 7654IU | Vitamin C: 30mg | Calcium: 1028mg | Iron: 44mg
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