Just to clarify, this recipe uses sodium nitrite, not nitrate. Pink curing salt is a mixture of sodium chloride and sodium nitrate or nitrite that is colored pink so you don't mix it up with your regular table salt. I know it can be a little confusing. I added a link in the description section of this video which will take you to another video I did explaining the difference between sodium nitrate, nitrite and pink curing salts. Let me know if you have any more questions.
@@rafars2246 I agree, for such an enormous piece of meat, should have taken 2 months minimum I would thiink. I would never use any of those nitrite salts, it's not necessary. None of the other YT videos use it - pure Kosher salt or rock salt is all you need.
Jacob, I just wanted to let you know that I made my first ever pancetta....based on the video you made here. (I watched the video many times to make sure I got it right) It came out fantastic. My next venture will be a prosciutto. Although I will have to wait a little longer for that. But I am sure it will be worth the wait!
Absolutely beautiful tutorial, I followed this to a tee, let the meat go for 4 months and I’ll tell you what, there’s no way anybody has tasted something so good unless they made it themselves. Thanks.
Here in western Oregon, I always make my Pancetta and other 'long cured' meats in the late fall, so I can hang them in my garage. _(unfortunately I don't have a walk in fridge)_ I just pulled a perfectly 'squared off' piece of belly from the deep freeze and it's got Pancetta written all over it! _I'll get back to you in the spring and let you know how it turned out! (my coppa should be done then too)_
I noticed you ate it raw, my wife was upset when I ate it raw with cheese but I told her it was edible but she never believed me so thank for your video as proof to my wife and it looks delicious. keep up the great videos
Porchetta ... it isnt smoked ... it becomes pancetta when smoked .. and wont ever be bacon ... Bacon is just smoked never salt cured ... the smoking process is what cures bacon
Yes, I'm a chef. It was just great to see it done with similar tools, istead of done home style in tupperware or plastic bags. Also seeing it done on a whole slab instead of a small piece was helpful.
Hello, great vids, question, i made 2 rolls, JUST like the vids, hung it in the cool darkness for 4 weeks, took out one roll, no mold, it smelled wonderful, but i was concerned that it wasnt like bone dry cured, i know it lost alot of weight though, It was cured with Prague salt etc just like video and for the correct length of time, rolled VERY, VERY TIGHT..it did not spoil, it looked wonderful, just like all the pics, it just wasnt super, super dry,,, what do you think chef? thanks.
If you're not rolling it, you don't need cheese cloth. Simply poke a hole in one corner of the belly, thread with butcher's twine, and use this to hang the pancetta. If you don't have enough vertical space to hang, you can also lay it out on a tray with a wire rack (for airflow). If doing this, I do recommend laying down a piece of cheese cloth over the wire rack, as the pork belly can sometimes react with the metal and turn green (in the areas where contact was made for a prolonged period of time).As the cheese cloth gets damp, switch out with a fresh piece, and flip the belly every 5-7 days so it dries more evenly.Glad you enjoyed the video.
Hello Chef. I tried this recipe and hung it for 4 months in my basement. It seemed to work ok at least the appearance of the interior is white fat and dark red meat color. I am not crazy about the taste and find that the pancetta is too salty. Is that normal? Thanks for your feedback/suggestions...
Yes; you can cut back salt to about 3% total weight of the pork belly. Use your best judgement though because as you reduce the salt, you increase the risk of spoilage.
Do you have to curate in the refrigerator could you curate in a bedroom that doesn’t exceed over 70° so long as the room is like between 60° that’s fine I also heard that you can bury me because the ground is cooler than the air around it is that true
Hi Jacob. Tried your method but my meat came out very salty after the initial curing process. How do i prevent this happenning again? We dont have kosher salt here so i use thick salt crystals for curing, is that ok? Also how do i de-salt the meat i just cured?
I always have trouble with fitting full bellies I use for traditional American bacon on my smoker, and we've wanted to square off 1/4 to 1/3 of the length and prepare the shorter pieces as pancetta to share. Would shorter rolls still work well? Any other ideas for preserving 8" sections of belly? These sections end up in sausage, which is fine, but we would like something new.
to make a stronger bond. Could you roll it up, put it in a umaibag and run it in a vacuum machine, then tie it up and ensure a really strong binding? I mean the vacuum would tighten up the pancetta and the bag although technically not a vacuumbag would still let you have enough time to tie it up. Would be fun to try,:)
Thank you for enlighting me with the matter. It was very helpfull. I already prepared my pancetta and now its off to the fridge for the remaining 4 weeks... just one more thing though; what is the minimal salt % which you should use ( based on the weight of pork belly) if you wish to have sweetened bacon with maple syrup or brown sugar and what % of brown sugar shoul be added to the weight of salt in order to make it sweet. Thanks for the help in anvance...
i want to thank you for recipe. i used kitchen salt, spicing my way, let it 11days in cold place. then i rolled in cheese cloth and hanged it on windy place for 17days (i couldnt wait anymore). i cut a little, like you did in video and hang it again. i can tell bacon is good, i belive it will be even better next days. i will put much more now. thanks
How is it that you do not need to cook this meat after curing? And is there a way to test the final product to make sure you cured it correctly without tasting? If you have never done this before is it too risky to try at home? You make this recipe look unbelievably I simple. Ha. I would love to try it one day!
Hello Mr. Burton. It's been a long time since you created this video and I don't know if the Comments are still active. Thank you for such a professional video. It is clear, and provides a treasure of information. The Chart is a particularly 'kind' touch and quite useful. I will laminate mine and use an erasable marker to figure the numbers each time. I am about to make Pancetta arrotolata, but would like to smoke it using Alderwood pellets. Can it be done safely after the first refrigerated curing, if I use Prague #2? If not, at which point can it be done? My Smoker has a temp. probe. What internal temp. should I set it for? I have not been able to find specific information about smoking a rolled Pancetta. Thank you for helping.
Hi Steven; yes, I still review comments when I can. With what you're describing, you're basically making bacon, which will turn out delicious. Rolling is optional. After the first cure, you can roll and tie if you like, or leave flat. Smoke at 225-250F until it reaches an internal temperature of 203F. If you want a bit of a denser texture, you can press it with some weights as it cools. Best of luck.
Thank you for replying so quickly and in details. In my Region (Friuli) one can find rolled smoked pancetta, but it is unusual, more of a peculiarity than the norm. I am looking forward to reporting on the results. BTW, for some reason the comment appears under my husband's name. I am the Charcutier/Cheesemaker. Ambra.
can I hang this in a walk in cooler? its is usually around 35 degrees. and I just started one today and only used kosher salt. there is no pink salt in my mix because I want to avoid any nitrates.. how will this affect my finished product?
Thanks for the video, very informative. Isn't it too salty after spending more than a week in that salt bath? Wouldn't it taste better if soaked in water to remove all the excess salt before hanging it?
Hello Jacob, I was wondering if we can use Sheep or Beef to do Pancetta. If so what cuts do you recommend and what should I tell by butcher to do. Many thanks. Always great as usual! :) /k
I've done this with lamb before and it comes out great. Ask your butcher for the belly, and try maybe substituting in some middle eastern spices. I think a beef belly would just be too big, but I've never tried so I can't say for sure.
Hi, i hanged my pancetta a week ago.. but i got a question, i want to let it hang ~1 month in a cellar with a temperature ~60°F and than want to cut and do a taste test.. my question is.. if i let it hang after that, does curing process continue or should I store it in fridge from than on.. Thank you
never really paid much attention to pork belly when i lived back in the states, but where i am now they have it cut so some of the ribs are apart of the belly. should i ask my butcher to remove the bones? i doubt rolling it with the bone in would be very easy
Jacob I like your vide. I do have a question... when you make it like in your video, is it safe to serve on a charcuterie dish and served raw? Or should it just be cooked? Provided that I know where my pork comes from.
Thank you. I have one more question. I sort of.. forgot to put sodium nitrite and just salted my bacon. Can I keep it salted in the fridge for a week, and then put some sodium nitrite for example. for 3 days ? Would it work Ok ?
Smoking at 150F is really cooking. Traditional American bacon is "cold smoked" at near room temperature. Cold smoking would be most appropriate for pancetta.
let me ask you, this salt you used, is it the curing salt alone? because you used a bunch of it, isn't that right you to use only a percentage of that curing salt? or you mixed them? like 0,25% of curing salt from the weight of the pork belly and then mixed with normal salt? is there any problem if i use only curing salt? i'm afraid because of that sodium nitrite and the sodiim nitrate make the person sick because you used too much of the curing salt, got it? thanks!!
hDoes it matter if I don't want to use the nitrate/nitrite, but just Kosher salt on its own? To be clear, the nitrite is for the color? I saw my friend's family add some sugar and no nitrite, what does that do?
Nitrite/Nitrate cure salts, protect against Botulism primarily, but also other bacteria. It was initially used in the late 1800's. Before that ordinary salt was used, and can still be used. Use any type of salt you wish, kosher, sea salt, Himalayan, etc.
A friend of mine opened a pizza restaurant (Pizzeria Rustica) and offers this as a topping. I tried it an it spoiled me for life. He has his shipped in from Italy. I wonder how this would compare.
Wow thanks for the tips chef! And thanks a lot for the baguette recipe too! I'm curious tho, how would I know the humidity of given room? And how could it make more/less humid? Thanks again!
You can buy a humidity meter at most nurseries, especially if they specialize in in-door growing applications. The same places will also have de-humidifiers / humidifiers that you can attach to a separate humidity reader that will help you adjust your humidity. Most of this isn't necessary though; I was just being technical in the video for all the uber geeks / pro-chefs who may want to fine tune their curing rooms.
When making your own dry cure mix with sodium nitrite i do understand that the ratio is 200 ppm. However what percentage of salt is necessary for every kg of pork belly. I couldnt find any consistent answers from google search
birtan nazim For me, I just make the salt mix with 0.2% sodium nitrite based on the weight of the salt. I'll then apply this salt on both sides of the belly, and allow it to cure. Generally speaking though, you'll need about 5% salt mix based upon the weight of the belly, but this will vary based upon recipe & desired outcome.
Awe man Chef Jacob that was awesome! Couple questions: For those who don't have a walk-in to hang the pancetta, can we place it on a shelf in the fridge (maybe on a sheet tray with a cooling rack to promote air flow)? Also, is there anything in particular about the rolled shape? Also, could we do it flat (e.g. non-rolled)? Or, is there something about the rolled shape?
Hi chef. Thanks for the informational video. In your quick notes section, you mention that 11g should be used in 1000g meat. But .11 (11%) times 1000 would be 110g. Can you give me an accurate measurement of pink salt to use with kosher salt for a 1000g piece of meat?
If keeping a 0.002% of nitrates using his formula, here is my batch 845 kosher salt needs 1.69g of nitrate Prague 1 pink salt is 6.25% nitrate w/ the rest just salt 845 X 0.002 = 1.69g nitrate 1.69g nitrates divided by 0.0625= 27.04g pink salt So for my batch of 845g kosher salt I used 27.1g Prague 1 pink curing salt
Hi Chef I bought some pink curing salt that says sodium nitrate 6% and then again sodium nitrate 4% what does that mean, why there is 2 times the same thing with different percentages. Thank you
Chef I wanted to thank you for the reply and I also wanted to ask you one more thing. When you explain the calculation of doing 2% of pure sodium nitrate on the total, you say it comes out 2 Gr. but when I do 2% on 1000 gr comes out to be 20 Gr not sure if I'm doing this wrong, I just don't wanna play wrongly with sodium nitrate. Thank you in advance and same thing on the pink salt calculation
Pancetta by definition is done with pork belly, but you can use lamb belly as well. This technique can be used for other cuts, like the shoulder, but it wouldn't technically be pancetta at that point.
Labeling will vary depending on country of origin, but technically speaking, bacon is pork belly that's cured and smoked, where as pancetta is only cured. There's also canadian bacon that's made with the loin, and coppa, that's soaked in wine and made with the shoulder.Beef belly will work, but they're so large it may be tough to roll and hang. I would recommend starting with a smaller section of beef belly, and possibly butterfly the belly if it's really thick (which will help you roll it).
Hi there, That was very informative, thank you. I have a somewhat weird question: what part of beef/lamb or turkey can I use to make a kosher style Pancetta, if at all possible?
Just to clarify, this recipe uses sodium nitrite. You can make this pancetta without the nitrite, but you will be loosing some flavor and the rosy color. Nitrites naturally occur in salt peter and and celery.
No. The only time I'd use store bought pancetta is to cook it into a dish. Of course the exception would be, that if by store you mean a business that specializes in charcuterie, then yes. But a standard supermarket, no.
+Andre Scodro de França You can do this with just Kosher salt, no problem. The sodium nitrite is what will keep the pancetta a rosy pink color, and will contribute a bit of a hammy flavor. But I've done it in the past with just kosher salt and it comes out fine.
I assume its safe to eat "raw" beacuse the salt killed off bacteria and the cheesecloth helps to protect iy, but can it be fried up like bacon or is that food sacrilege?
Jacob, first let me thank you for your amazing videos, I love them! I have a question, Why put the spices in top of the bottom layer of salt instead of rubbing the pork belly with them, like the top fatty part? thank you
Just to clarify, this recipe uses sodium nitrite, not nitrate. Pink curing salt is a mixture of sodium chloride and sodium nitrate or nitrite that is colored pink so you don't mix it up with your regular table salt. I know it can be a little confusing. I added a link in the description section of this video which will take you to another video I did explaining the difference between sodium nitrate, nitrite and pink curing salts. Let me know if you have any more questions.
Why would you use sodium nitrate thats proven to give cancer?
Very good, but after three weeks that's kind of gross
@@rafars2246 Most recipes for curing pancetta do NOT call for curing salt. Do the research.
@@Gardis72 regardless, three weeks is too little time. And that thing was raw like...
@@rafars2246 I agree, for such an enormous piece of meat, should have taken 2 months minimum I would thiink. I would never use any of those nitrite salts, it's not necessary. None of the other YT videos use it - pure Kosher salt or rock salt is all you need.
Lamb belly will probably be your best bet. In fact, I made some lamb pancetta a few weeks ago and it turned out great.
Jacob,
I just wanted to let you know that I made my first ever pancetta....based on the video you made here. (I watched the video many times to make sure I got it right) It came out fantastic. My next venture will be a prosciutto. Although I will have to wait a little longer for that. But I am sure it will be worth the wait!
Congratulations on your first successful pancetta. Glad you found the video helpful.
Absolutely beautiful tutorial, I followed this to a tee, let the meat go for 4 months and I’ll tell you what, there’s no way anybody has tasted something so good unless they made it themselves. Thanks.
Here in western Oregon, I always make my Pancetta and other 'long cured' meats in the late fall, so I can hang them in my garage. _(unfortunately I don't have a walk in fridge)_
I just pulled a perfectly 'squared off' piece of belly from the deep freeze and it's got Pancetta written all over it! _I'll get back to you in the spring and let you know how it turned out! (my coppa should be done then too)_
Watched 4-5 how to's on this and this is by far the best, esecially for chefs.
At 3:03, it does sound like I burped. I can't figure out if it was a bad audio edit or maybe I was just having a gassy day. ;-)
Jacob, you have a good speaking voice that makes watching the procedure a pleasure.
You’re a comedic chef I say. Keep at it, you’re doing so great!
Great video- can we use any leaner cut of meat like sirloin- with the same recipe? For health reasons... thanks
Great job chef... I love the fact that you make everything yourself... it assures that the end product is exactly what you want.
I noticed you ate it raw, my wife was upset when I ate it raw with cheese but I told her it was edible but she never believed me so thank for your video as proof to my wife and it looks delicious. keep up the great videos
Where I'm from, we eat bacon raw 99% of the time. Panceta :>
You should wrap her in some cheese cloth and hang her in your fridge for 3-6 months.
women don't know shiite ..
C = can't
U = understand
N = normal .. you know the last letter and word !?!?
Korova Milk Bar What does the T stand for?
@@donaxtrunculus5023 thinking
Just needed how to roll the pancetta. Thanks a bunch. Love curing meats.
Porchetta ... it isnt smoked ... it becomes pancetta when smoked .. and wont ever be bacon ... Bacon is just smoked never salt cured ... the smoking process is what cures bacon
@@0623kaboom 👍
Yes, I'm a chef. It was just great to see it done with similar tools, istead of done home style in tupperware or plastic bags. Also seeing it done on a whole slab instead of a small piece was helpful.
Just might try this instead of bacon. It looks so delicious. Nice video.
Hello, great vids, question, i made 2 rolls, JUST like the vids, hung it in the cool darkness for 4 weeks, took out one roll, no mold, it smelled wonderful, but i was concerned that it wasnt like bone dry cured, i know it lost alot of weight though, It was cured with Prague salt etc just like video and for the correct length of time, rolled VERY, VERY TIGHT..it did not spoil, it looked wonderful, just like all the pics, it just wasnt super, super dry,,, what do you think chef? thanks.
Weigh at beginning should loose 30% of weight
Love the way you assemble the pancetta plate
its 2am and I have no intention of making this...what am I doing here?
Lol made me laugh
Jack Rodriguez literally 1:57 am here
lol
4:39 am same predicament
Jack Rodriguez stop smoking crack
Thanks for the nice comment. I really appreciate it!
Top video well made easy to understand, I enjoyed watching very much, thanks for the upload👍👍👍👍👌
Sheesh this video is perfectly done. My word. Wish everyone did this. Thank you for this amazing instruction. Def subbed.
Hi chef, what steps would be different if curing an unrolled pancetta? would you still need a cheesecloth? Great vid.
If you're not rolling it, you don't need cheese cloth. Simply poke a hole in one corner of the belly, thread with butcher's twine, and use this to hang the pancetta. If you don't have enough vertical space to hang, you can also lay it out on a tray with a wire rack (for airflow). If doing this, I do recommend laying down a piece of cheese cloth over the wire rack, as the pork belly can sometimes react with the metal and turn green (in the areas where contact was made for a prolonged period of time).As the cheese cloth gets damp, switch out with a fresh piece, and flip the belly every 5-7 days so it dries more evenly.Glad you enjoyed the video.
Thanks for the info chef!
Hello Chef. I tried this recipe and hung it for 4 months in my basement. It seemed to work ok at least the appearance of the interior is white fat and dark red meat color. I am not crazy about the taste and find that the pancetta is too salty. Is that normal? Thanks for your feedback/suggestions...
Goog job .. that is the best clear recipe about panceta !
Perfect. What a nice demo. I learned something.
Excellent video - can the proportion of salt be cut down in this recipe. If yes, could you pls give the required quantities..thank you
Yes; you can cut back salt to about 3% total weight of the pork belly. Use your best judgement though because as you reduce the salt, you increase the risk of spoilage.
Good food,definitely delish.Can I use elasticated netting?
Do you have to curate in the refrigerator could you curate in a bedroom that doesn’t exceed over 70° so long as the room is like between 60° that’s fine I also heard that you can bury me because the ground is cooler than the air around it is that true
Hi Jacob. Tried your method but my meat came out very salty after the initial curing process. How do i prevent this happenning again? We dont have kosher salt here so i use thick salt crystals for curing, is that ok? Also how do i de-salt the meat i just cured?
My garage stays cool and dry all summer, I should make this!
Thanks so much. Glad you found the video helpful. I assume by your comment that you're a chef? Always nice to hear from industry.
I always have trouble with fitting full bellies I use for traditional American bacon on my smoker, and we've wanted to square off 1/4 to 1/3 of the length and prepare the shorter pieces as pancetta to share. Would shorter rolls still work well? Any other ideas for preserving 8" sections of belly? These sections end up in sausage, which is fine, but we would like something new.
to make a stronger bond. Could you roll it up, put it in a umaibag and run it in a vacuum machine, then tie it up and ensure a really strong binding? I mean the vacuum would tighten up the pancetta and the bag although technically not a vacuumbag would still let you have enough time to tie it up. Would be fun to try,:)
Thank you for enlighting me with the matter. It was very helpfull. I already prepared my pancetta and now its off to the fridge for the remaining 4 weeks... just one more thing though; what is the minimal salt % which you should use ( based on the weight of pork belly) if you wish to have sweetened bacon with maple syrup or brown sugar and what % of brown sugar shoul be added to the weight of salt in order to make it sweet. Thanks for the help in anvance...
birtan nazim Based on the weight of the pork, 5-10% salt, 3-5% sugar/maple syrup.
You must be Canadian! 😂 Hubby loves maple syrup / brown sugar bacon too lol
i want to thank you for recipe. i used kitchen salt, spicing my way, let it 11days in cold place. then i rolled in cheese cloth and hanged it on windy place for 17days (i couldnt wait anymore). i cut a little, like you did in video and hang it again. i can tell bacon is good, i belive it will be even better next days. i will put much more now. thanks
Hi Milan, did you use the sodium nitrite salt as well?
How is it that you do not need to cook this meat after curing? And is there a way to test the final product to make sure you cured it correctly without tasting? If you have never done this before is it too risky to try at home? You make this recipe look unbelievably I simple. Ha. I would love to try it one day!
Do I have to hang it? Or can I just place it in the fridge for a bit over a month?
Nice
We played the cheesecloth game and my friend is in the hospital. I would like a pork pancetta sent to my house as compensation
Russiasvechenaya wrap the cloth around your pork, not your friend
would be nice if that was pancetta but that's porchetta ... pancetta is smoked porchetta
.. and bacon is JUST smoked ...
haahahahhaahahahahha
@@ExpiredCartonOfEggNogg - now THAT's funny.
Hello Mr. Burton.
It's been a long time since you created this video and I don't know if the Comments are still active.
Thank you for such a professional video. It is clear, and provides a treasure of information. The Chart is a particularly 'kind' touch and quite useful. I will laminate mine and use an erasable marker to figure the numbers each time.
I am about to make Pancetta arrotolata, but would like to smoke it using Alderwood pellets. Can it be done safely after the first refrigerated curing, if I use Prague #2? If not, at which point can it be done? My Smoker has a temp. probe. What internal temp. should I set it for?
I have not been able to find specific information about smoking a rolled Pancetta.
Thank you for helping.
Hi Steven; yes, I still review comments when I can. With what you're describing, you're basically making bacon, which will turn out delicious. Rolling is optional. After the first cure, you can roll and tie if you like, or leave flat. Smoke at 225-250F until it reaches an internal temperature of 203F. If you want a bit of a denser texture, you can press it with some weights as it cools.
Best of luck.
Thank you for replying so quickly and in details. In my Region (Friuli) one can find rolled smoked pancetta, but it is unusual, more of a peculiarity than the norm. I am looking forward to reporting on the results. BTW, for some reason the comment appears under my husband's name. I am the Charcutier/Cheesemaker. Ambra.
@@swadley2436 Awesome. Let me know how it comes out Ambra. Thanks for watching.
so if you have curing salt already just use that instead ? or will it be too strong
I don't know, did I? I don't think so. What part of the video are you referring to?
can I hang this in a walk in cooler? its is usually around 35 degrees. and I just started one today and only used kosher salt. there is no pink salt in my mix because I want to avoid any nitrates.. how will this affect my finished product?
Yes, I hang mine in a walkin cooler and it comes out great.
It needs to be in a cool, dry area, but a refrigerator isn't completely necessary. Ideally it will be stored below 60F.
Thanks for the video, very informative. Isn't it too salty after spending more than a week in that salt bath? Wouldn't it taste better if soaked in water to remove all the excess salt before hanging it?
Hello Jacob, I was wondering if we can use Sheep or Beef to do Pancetta. If so what cuts do you recommend and what should I tell by butcher to do. Many thanks. Always great as usual! :)
/k
I've done this with lamb before and it comes out great. Ask your butcher for the belly, and try maybe substituting in some middle eastern spices. I think a beef belly would just be too big, but I've never tried so I can't say for sure.
Can you lay it down in the back of the fridge? Or does it have to hang?
Hang it, it releases some moisture. Someone who knows something thought it a good idea a long time ago.
Hi, i hanged my pancetta a week ago.. but i got a question, i want to let it hang ~1 month in a cellar with a temperature ~60°F and than want to cut and do a taste test.. my question is.. if i let it hang after that, does curing process continue or should I store it in fridge from than on.. Thank you
Curing process should continue assuming your environment is correct.
never really paid much attention to pork belly when i lived back in the states, but where i am now they have it cut so some of the ribs are apart of the belly. should i ask my butcher to remove the bones? i doubt rolling it with the bone in would be very easy
I wanted to experiment using a controlled mold on the outside. Can I still use cheesecloth to get that more even roll tightness?
Jacob I like your vide. I do have a question... when you make it like in your video, is it safe to serve on a charcuterie dish and served raw? Or should it just be cooked? Provided that I know where my pork comes from.
Curing long enough with the right amount of salt and sodium nitrite will kill anything living in the meat.
Got my pork belly. Starting my cure tomorrow. Thanks!
Wow this looks delicious.
Do you ever have problems with mold formation??
What do you call the thing used to wrap the pancetta?
Cheese cloth.
I love Pancetta
the truth is that Jacob Burton didn't mention this in his video:))
Only joking!
that's cheese cloth
Curtains
Thank you.
I have one more question.
I sort of.. forgot to put sodium nitrite and just salted my bacon. Can I keep it salted in the fridge for a week, and then put some sodium nitrite for example. for 3 days ? Would it work Ok ?
what if I smoke it with low temperature(~150F) would it just have some more flavors or will the original flavor change?
Smoking at 150F is really cooking. Traditional American bacon is "cold smoked" at near room temperature. Cold smoking would be most appropriate for pancetta.
The link to your "how to make baguette" video is not in the notes as promised.
let me ask you, this salt you used, is it the curing salt alone? because you used a bunch of it, isn't that right you to use only a percentage of that curing salt? or you mixed them? like 0,25% of curing salt from the weight of the pork belly and then mixed with normal salt? is there any problem if i use only curing salt? i'm afraid because of that sodium nitrite and the sodiim nitrate make the person sick because you used too much of the curing salt, got it?
thanks!!
The thing that he calls "curing salt" is the mix of salt and nitrate.
WOW man, you are a master! Wish I was your friend, I'll be eating at your house every day!
hDoes it matter if I don't want to use the nitrate/nitrite, but just Kosher salt on its own? To be clear, the nitrite is for the color? I saw my friend's family add some sugar and no nitrite, what does that do?
Nitrite/Nitrate cure salts, protect against Botulism primarily, but also other bacteria. It was initially used in the late 1800's. Before that ordinary salt was used, and can still be used. Use any type of salt you wish, kosher, sea salt, Himalayan, etc.
A friend of mine opened a pizza restaurant (Pizzeria Rustica) and offers this as a topping. I tried it an it spoiled me for life. He has his shipped in from Italy. I wonder how this would compare.
What temperature the fridge should have?
Wow, thanks for this. I'll try to make it ASAP.
Wow thanks for the tips chef! And thanks a lot for the baguette recipe too!
I'm curious tho, how would I know the humidity of given room? And how could it make more/less humid?
Thanks again!
You can buy a humidity meter at most nurseries, especially if they specialize in in-door growing applications. The same places will also have de-humidifiers / humidifiers that you can attach to a separate humidity reader that will help you adjust your humidity. Most of this isn't necessary though; I was just being technical in the video for all the uber geeks / pro-chefs who may want to fine tune their curing rooms.
When making your own dry cure mix with sodium nitrite i do understand that the ratio is 200 ppm. However what percentage of salt is necessary for every kg of pork belly. I couldnt find any consistent answers from google search
birtan nazim For me, I just make the salt mix with 0.2% sodium nitrite based on the weight of the salt. I'll then apply this salt on both sides of the belly, and allow it to cure. Generally speaking though, you'll need about 5% salt mix based upon the weight of the belly, but this will vary based upon recipe & desired outcome.
+Jacob Burton you drench it in 5% salt, but how much do you think it actually absorbs? I assume that much of that salt does not end up in the meat?
Awe man Chef Jacob that was awesome!
Couple questions:
For those who don't have a walk-in to hang the pancetta, can we place it on a shelf in the fridge (maybe on a sheet tray with a cooling rack to promote air flow)? Also, is there anything in particular about the rolled shape?
Also, could we do it flat (e.g. non-rolled)? Or, is there something about the rolled shape?
Hi nice vid I'm gunna def try this but I would like to try the crusty bread that you made have you got that link ?
Would you use instacure #1 or #2 for this application?
Sam Aragon #2
Can I use only normal salt?
do i have to remove the skin before curing?
Hi,
I don't have a possibility to hang my pancetta in a fridge. Is it really necessary ?
Hi chef. Thanks for the informational video. In your quick notes section, you mention that 11g should be used in 1000g meat. But .11 (11%) times 1000 would be 110g. Can you give me an accurate measurement of pink salt to use with kosher salt for a 1000g piece of meat?
1000g salt.
If keeping a 0.002% of nitrates using his formula, here is my batch
845 kosher salt needs 1.69g of nitrate
Prague 1 pink salt is 6.25% nitrate w/ the rest just salt
845 X 0.002 = 1.69g nitrate
1.69g nitrates divided by 0.0625= 27.04g pink salt
So for my batch of 845g kosher salt I used 27.1g Prague 1 pink curing salt
Thanks, look very good
Hi Chef I bought some pink curing salt that says sodium nitrate 6% and then again sodium nitrate 4% what does that mean, why there is 2 times the same thing with different percentages. Thank you
Check the label again. It's most likely a mix of sodium nitRATE, and sodium nitRITE.
Chef I wanted to thank you for the reply and I also wanted to ask you one more thing. When you explain the calculation of doing 2% of pure sodium nitrate on the total, you say it comes out 2 Gr. but when I do 2% on 1000 gr comes out to be 20 Gr not sure if I'm doing this wrong, I just don't wanna play wrongly with sodium nitrate. Thank you in advance and same thing on the pink salt calculation
aaaw that baby mortar and pestle is so cute, I have a grown up one !!!
Is there any cuts of meat that can be used to substitute with the making of the pancetta, also, can a different meat be used in pancetta making?
Pancetta by definition is done with pork belly, but you can use lamb belly as well. This technique can be used for other cuts, like the shoulder, but it wouldn't technically be pancetta at that point.
thanks for the tip, as Im not a pork eater.
and would it be labeled the same way as non-belly bacon? (Technically speaking)
also, can beef work?
Labeling will vary depending on country of origin, but technically speaking, bacon is pork belly that's cured and smoked, where as pancetta is only cured. There's also canadian bacon that's made with the loin, and coppa, that's soaked in wine and made with the shoulder.Beef belly will work, but they're so large it may be tough to roll and hang. I would recommend starting with a smaller section of beef belly, and possibly butterfly the belly if it's really thick (which will help you roll it).
Hi there,
That was very informative, thank you.
I have a somewhat weird question: what part of beef/lamb or turkey can I use to make a kosher style Pancetta, if at all possible?
can you skip the sodium nitrate if you want a more natural pancetta ?
How long exactly can I keep this meat? How many months are we talking here?
naoyanouchat It depends on a few variable, but at least a couple of months, assuming your fridge is clean and isn't super humid.
Just to clarify, this recipe uses sodium nitrite. You can make this pancetta without the nitrite, but you will be loosing some flavor and the rosy color. Nitrites naturally occur in salt peter and and celery.
Would you eat store bought pancetta raw?
No. The only time I'd use store bought pancetta is to cook it into a dish. Of course the exception would be, that if by store you mean a business that specializes in charcuterie, then yes. But a standard supermarket, no.
is there a chance of getting disease from this, I didn't see it being cooked.
When ur mixing ur cure, are u talking about 2 grams of 100% #1 sodium nitrite in 1kg of salt??
Which would be 2% cure?? 😮
Nope. It's 0.2%. 2 divided by 1000 = 0.002 or 0.2%
can i cure this in my fridge
Bel lavoro. Bravo
thank you for the great video. just one question: is the sodium nitrite really necessary? what if use just regular kosher salt?
+Andre Scodro de França You can do this with just Kosher salt, no problem. The sodium nitrite is what will keep the pancetta a rosy pink color, and will contribute a bit of a hammy flavor. But I've done it in the past with just kosher salt and it comes out fine.
Great! Thank you for the answer! Can't wait to try it. Thanks for the great lesson!
hey what about beef?
+Jacob Burton would it last longer with nitrite?
it wont give you cancer as the nitrates he is using are carcinogens .. and he made a porchetta not a pancetta ....
hi, can i just use the curing salt ?
Yes
What happens if you use normal sea salt
This may sound stupid, but is the skin still on, or is it just the fat left on?
That is just the fat cap. Skin is off.
Can it be done without the sodium nitrite
Yes.
I assume its safe to eat "raw" beacuse the salt killed off bacteria and the cheesecloth helps to protect iy, but can it be fried up like bacon or is that food sacrilege?
SerpentLight213 Absolutely it can!
Yes it can, but do it on low fire and a cold pan, and don't add butter or oil. You'll hear it sizzle in a few minutes
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Nice...
fantastic- thank you !
Yep, you nailed ii ! Good job, thx for sharing.
Can you use pink curing salt instead of nitrate?
Jacob, first let me thank you for your amazing videos, I love them!
I have a question, Why put the spices in top of the bottom layer of salt instead of rubbing the pork belly with them, like the top fatty part?
thank you
He didn't answer 😟
I'm thinking of trying to make my own after watching your video. Since I don't have a walk-in fridge where would you suggest I hang it?