HOW TO MAKE PANCETTA AT HOME | ALBERTO LUZI

Ciao ragazzi !
In this video i show you how to make pancetta at home.
ENJOY
SALT CURE:
PORK BELLY 1000G
SEA SALT 4 % (40G)
SPICE MIX:
BLACK PEPPER 15 G
SUGAR 10 G
SEA SALT SALT 5 G
CHILLI TO TASTE
SWEET CICELY TO TASTE
YOU CAN ALSO ADD ANY SPICES YOU LIKE
HANG IN ROOM TEMP (WELL VENTILATED) 30 DAYS

[@scottmc1178]

I do 3 percent salt and leave it for at least 2 weeks and then put in my drying chamber until 35% weight loss.

[@mcb9644]

How long you can store it sous vide ?

[@YuThin9]

What is the recommended room temperature for 45 days curing?

[@karelkvita]

16 celsius