Anyway, this is what I did, after much internet research and formula decisions - I opted to blend a few formulas in better ratios to my taste - I came up with this:
Formula:
+/- 1kg Belly (I used 0.87kg)
x2 Tbs whole pepper corns (keep 1Tbs for later)
x2 Tbs Juniper Berries - this i could not get, so I used x2 Allspice, ground
1/3 Cup Salt
x3 Tbs Brown Sugar
x2 Tbs Curing Salt (Optional - I did not use any)
1/2 tsp Ground Nutmeg
x5 Garlic, Minced
x5 Bay leaves, dry
x2 tsp Tyme
x2 Tbs Rosmary - optional
1/3 tsp Dry Chilli Flakes - very optional!
Grind all the spices together (except the 1 Tbs black pepper), rub all over the belly, all sides, making sure to get it all rubbed in well. Place in a zip-lock plastic bag and keep in the fridge for 7-10 days (up to 15 if it's a big boy).
After the required amount of time, take out and wash briefly under running water - just enough to rinse off the spice slightly. Pat dry with paper towel and prepare to roll as tightly as possible, I find this helps with an extra pair of hands. Tie the belly up into a roll and hang in the fridge or a cool dry place (21`c or lower). Leave to hang for a minimum of 2 weeks depending on the environment.
This has been hanging in my fridge now (next to coppas, which will be in the next post) for some 3 weeks now; I think it needs a couple more days. I am very eager to taste this beauty. I will post some pics when I have sliced and tasted it. Just know that I am a total neophyte and am finding my way slowly. If you have any comments or suggestions to where I am going wrong, please fire away.
Bresaola on the left, coppa in the centre and pancetta on the right
Hi Angie. Just found your blog...........good stuff. One tip with the pancetta, tie it tight, real tight, and tie it a lot. It CAN'T be tied too tightly.
ReplyDeleteThanks Scott, appreciate the advice. I will definitely tie it much tighter next time, I’m thinking 'cable ties' and lots of them (not exactly traditional I know).This way I can really squeeze all the air gaps out. I'll be doing another one this week so will post the tighter pics and the slicing of the present one.
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