- uploaded: Jul 27, 2013
- Hits: 78
As I am sure some of you already know, pancetta is cured but un-smoked pork belly that is commonly used in Italian Cuisine. This video will take you through the pancetta making processes, from start to finish; from spicing and salting to rolling, hanging and curing, if you ever wanted to learn how to make pancetta, this video is a great place to start. A couple of quick notes:The curing salt that I use is Kosher salt mixed with .2% pure Sodium Nitrite by weight. For example, if you have 1,000g kosher salt, you would multiply that by .002 (.2%) which would give you two grams. Mix together and this will be your curing salt.If you're using pink curing salt, weigh out Kosher Salt and add 11% pink curing salt by weight (make sure the pink curing salt contains sodium nitrite and NOT nitrATE). So if you have 1,000g kosher salt, multiply that by .11 (11%) resulting in 11g. Mix together with kosher salt to create curing salt.Since curing your own pancetta does have some finer points that need to be discussed, please refer to this episode's show notes for more information. THIS EPISODE'S SHOW NOTES:http://www.stellaculinary.com/hcc6Follow Chef Jacob on Twitter:http://www.twitter.com/ChefJacobFriend Chef Jacob on FaceBookhttp://www.facebook.com/chefjacobburtonDON'T FORGET TO SUBSCRIBE TO THE STELLA CULINARY YouTube CHANNEL. NEW VIDEOS ARE RELEASED WEEKLY!