Smoking a whole hog
October 5, 2020
Reverse Seared Steak
December 23, 2020Making Pancetta at home
With Umai Dry Artisan Meat Kits
The only part of the charcuterie process I have always struggled with, is creating an environment where my temperature was steady enough, that I could get consistently good results and not have the meat spoil. Traditionally, Charcuterie is hung in a cool area of your house and left to age, however having lived in Australia for the last ten years-This part of my house never existed!
This is why I was so excited when I found Umai Dry Artisan Meat kits. They are a great product, because they allow you to dry age your Charcuterie in your fridge, rather than spend a lot of money on creating a dedicated dry aging station. Their secret is that the bags allow for a one way transfer of air, meaning that they let moisture out, but not back in, allowing for a consistent aging process, with great results every time.
The cool thing about these kits, is not only do they have everything you need for aging the meat, but they also come with two of the most common (And hard to find) ingredients in Charcuterie, which is your curing powder and juniper berries, so you can get started on making your own Charcuterie right away.
If you are based in Victoria Australia, you can pick up these kits from the My Slice of Life retail store, or for anyone else who wants to grab a couple of these kits, you can pick them up at umaidry.com and get them shipped to you directly.
So now that you have everything you need to create your own Pancetta at home, lets go through the recipe and techniques.
What you will need
- Slab of pork belly, approximate 8-9 Lbs/4 kg
- 6 garlic cloves (minced)
- 4 teaspoons Pink Curing salt
- 1/2 cup Kosher salt
- 4 Tablespoons dark brown sugar
- 6 Tablespoons coarsely ground black pepper
- 4 Tablespoons Juniper berries (Crushed)
- 2 teaspoons freshly grated nutmeg
- 6 sprigs fresh thyme
Method
1. Start by selecting a pork belly with a good ratio of meat to fat. Ideally it is best if you can select a belly which is relatively consistent in size across the whole piece of meat.
2. Rub minced garlic across the surface of the pork belly, careful to create as even distribution as possible.
3. Mix together all ingredients and cover the surface of the pork belly, ensuring all areas are covered thoroughly.
4. Place pork belly inside a large snap lock bag and place in the refrigerator. If possible, lay a heavy object such as a brick onto the belly as a way to even out the surface area. Flip each day for seven days or until the pork is firm to the touch consistently across the belly.
5. Remove the belly and rinse thoroughly under cold water to remove the rub before patting dry with a paper towel.
6. If you are rolling your Pancetta, start on the long side and roll up the belly tightly. Tie with butchers twine at one inch intervals, beginning in the centre of your roll.
7. Place your Pancetta inside a Umai Dry, Charcuterie bag and seal up as per the products instructions. Push any air still inside the bag towards the vacuum sealer as it vacuums, to assist in creating good contact with the bag. This will allow for the best finished product possible./p>
8. Place the sealed Pancetta in the refrigerator for at least two weeks. Pancetta isn't intended to be eaten raw, so the aging process isn't as critical as it is for other meats, but drying it will enhance the texture and flavour, as well as helping it to store for longer.
