Making Pancetta is so easy - Traditional Italian way, from scratch скачать в хорошем качестве

Making Pancetta is so easy - Traditional Italian way, from scratch

Pancetta is so easy to make right at home - really! This is our traditional family way to make pancetta from scratch. As we know, pancetta makes a fantastic addition to any sauce. It’s also great on pizzas and let’s not forget how great it is when fried with eggs. Besides, homemade is always best. 00:00 Intro 01:03 Salting the pork 03:31 16 hours later, curing the pancetta 06:54 Hanging the pancetta 08:30 5 weeks later, squeeze test 10:09 First look 10:36 Taste test 12:26 Vacuum seal 12:45 Outro Making Pancetta from scratch – old fashioned way Prep Time: 10 minutes + 16 hr. rest Cure Time: 5 - 6 weeks Makes: 3 lbs. Ingredients • 1 cup (290 grams) (10 oz) fine table salt or fine sea salt • 1 pork belly, 3 lbs. (1.36 kg) • Spices: Paprika, hot chili flakes, black pepper – use 1, 2 or all 3 spices, to taste Process • Put pork belly in a container and completely cover it in salt, all around. Place in fridge for 16 hours (15 hour minimum – 16 hours ideal, no longer) • Remove from fridge and wash off all the salt. Pat the belly dry with paper towel • Sprinkle spices all around the pork belly. • Poke a small hole in one of the corners, leaving about 2 inches (5 cm) from the edge • Run a string through the hole, enough to hang the pork belly, and then hang it in your cantina (cold room – fruit cellar) or in your fridge. Just make sure it hangs freely with nothing touching it. (optimal temperature range is 34 deg. F to 40 Deg. F) (1 C to 4 C) (optimal humidity range is 65 – 75%) • Let hang anywhere from 5 – 6 weeks – when cured, it should be firm once you squeeze it • With a brush, you can now remove any excess spices by brushing them off • You can now slice and enjoy fresh or use for cooking. A good practice is to cut the pancetta into smaller sizes and then vacuum seal them (i.e. with a food saver type vacuum) for later use. Once vacuum sealed, they will last up to 2 years, best if stored in the fridge. NOTE: The skin on the My Kitchen Gear Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out. "My Bread Book" by Jim Lahey ► USA https://amzn.to/2JLwbEe ► Canada https://amzn.to/3baKEF0 Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts ► Canada https://amzn.to/3s0sU5a ► USA (similar) https://amzn.to/2XbpcYo We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help. Thank you!