Monday, November 2, 2009

Makin' Bacon (Pancetta, actually): Part 1: Rub My Belly

At last week's final farmer's market of the season (there are some winter dates, though - very exciting!), I picked up a piece of pork belly a little bit shy of 6 pounds to make pancetta from Curly Tail Farms.

Other than pink salt, which I ordered from Butcher Packer, and it arrived in a stunningly fast 36 hours, the other items are pretty common. Well maybe not juniper berries, but I did have some from Penzey's on hand.

The pink salt is shockingly, Pink Panther, pink. The garlic came from my stash from the Ithaca Farmers Market, and the fresh thyme right from my garden. I followed the recipe from Charcuterie by Michael Ruhlman and Brian Polycn.

So here she is all rubbed up and ready to go into a 2 1/2 gal zip bag into the frig for a week. She'll get rubbed and flipped every other day. Contemplating where to hang for the final cure.....

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