An easy homemade pancetta recipe that is cured in a normal fridge using a great little equilibrium cure. Perfect for carbonara!!!

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Notes:

Instacure:

I have chosen to use Instacure No.1 in my curing mix. All products that use Instacure No.1 should be cooked before eating. You can make this recipe without using Instacure. Carry out your own research on the benefits and the risks whether you choose to use it or choose not too.

This is an equilibrium cure. The ingredients are worked out as a percentage of the weight of pork. This ensures that the pork does not get too salty.

Weigh the pork and note down the weight:

Fine sea salt is calculated at 2.5% of the pork weight
Instacure No.1 is calculated at 0.25% of the pork weight
White granulated sugar is calculated at 1.25% of the pork weight

Combine the 3 ingredients and apply to the pork as shown in the video. I do not add spices during the first cure as I apply a liberal coating of spice to finish the pancetta.

Leave the pancetta (wrapped as shown in the video) for 7 days for the initial cure.

After applying the spice rub weigh the pork belly and place uncovered, allowing air to circulate, in the fridge. Keep weighing the pork until the desired weight loss (percentage) is reached. I shoot for about 23% which works perfectly for my needs.

Thanks for watching :)

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