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The Water Cooler
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Pancetta Arrotolata
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<blockquote data-quote="jstaylor62" data-source="post: 2808487" data-attributes="member: 6870"><p>Okay. All the pork belly talk got me thinking about what else I could do with pork belly. Since I cook and eat Italian food, I thought I would try my hand at making my own Pancetta Arrotolata. Italian bacon is cured, but not smoked.</p><p></p><p>So when I went to Super Cao Ngyuen, I asked for a whole pork belly. They trimmed it up and cut into two pieces of about 5 lbs each. One half I used to make Bourbon and Brown Sugar Bacon and the other half I used for my Pancetta. </p><p></p><p>When you are trimming the skin off a pork belly, I found that my filet knives worked the best. </p><p></p><p>This is the recipe I followed. When looking for Juniper Berries, Homeland had them for $8 per ounce. Savory Spice Shop in OKC had them for about $2 per ounce. </p><p></p><p><a href="http://www.ciaprochef.com/fbi/recipes/Dry-curedPancetta.html" target="_blank">http://www.ciaprochef.com/fbi/recipes/Dry-curedPancetta.html</a></p><p></p><p>So after smashing the Juniper Berries with my meat hammer, I mixed all the spices together and rubbed them into both sides of the pork belly. I put it into a 2 gallon zip lock bag and flipped it every other day until it felt very firm.</p><p></p><p> <a href="http://s7.photobucket.com/user/jstaylor62/media/Mobile%20Uploads/20150930_192507.jpg.html" target="_blank"><img src="https://www.okshooters.com/data/MetaMirrorCache/i7.photobucket.com_albums_y269_jstaylor62_Mobile_20Uploads_20150930_192507.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>After 10 days of sitting in my fridge, I took it out and rinsed it off with cold water. I patted it dry and put it back into the fridge overnight on a rack that allowed circulation. I was then ready to roll it up. But first I sprinkled cracked black pepper on both sides. Be sure you practice your Chef's Knot before you start.</p><p></p><p><a href="http://s7.photobucket.com/user/jstaylor62/media/Mobile%20Uploads/20151012_073404.jpg.html" target="_blank"><img src="https://www.okshooters.com/data/MetaMirrorCache/i7.photobucket.com_albums_y269_jstaylor62_Mobile_20Uploads_20151012_073404.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>Then it was back into the fridge on the drying rack. I let it dry out and cure for three weeks before taking it out and slicing.</p><p></p><p><a href="http://s7.photobucket.com/user/jstaylor62/media/Mobile%20Uploads/20151101_165358.jpg.html" target="_blank"><img src="https://www.okshooters.com/data/MetaMirrorCache/i7.photobucket.com_albums_y269_jstaylor62_Mobile_20Uploads_20151101_165358.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a></p><p></p><p>I sliced some and used it to make Pasta Carbonara. It was salty, but not as salty as I thought it would be. I could certainly taste the Juniper Berries, but it wasn't overwhelming.</p></blockquote><p></p>
[QUOTE="jstaylor62, post: 2808487, member: 6870"] Okay. All the pork belly talk got me thinking about what else I could do with pork belly. Since I cook and eat Italian food, I thought I would try my hand at making my own Pancetta Arrotolata. Italian bacon is cured, but not smoked. So when I went to Super Cao Ngyuen, I asked for a whole pork belly. They trimmed it up and cut into two pieces of about 5 lbs each. One half I used to make Bourbon and Brown Sugar Bacon and the other half I used for my Pancetta. When you are trimming the skin off a pork belly, I found that my filet knives worked the best. This is the recipe I followed. When looking for Juniper Berries, Homeland had them for $8 per ounce. Savory Spice Shop in OKC had them for about $2 per ounce. [url]http://www.ciaprochef.com/fbi/recipes/Dry-curedPancetta.html[/url] So after smashing the Juniper Berries with my meat hammer, I mixed all the spices together and rubbed them into both sides of the pork belly. I put it into a 2 gallon zip lock bag and flipped it every other day until it felt very firm. [URL=http://s7.photobucket.com/user/jstaylor62/media/Mobile%20Uploads/20150930_192507.jpg.html][IMG]https://www.okshooters.com/data/MetaMirrorCache/i7.photobucket.com_albums_y269_jstaylor62_Mobile_20Uploads_20150930_192507.jpg[/IMG][/URL] After 10 days of sitting in my fridge, I took it out and rinsed it off with cold water. I patted it dry and put it back into the fridge overnight on a rack that allowed circulation. I was then ready to roll it up. But first I sprinkled cracked black pepper on both sides. Be sure you practice your Chef's Knot before you start. [URL=http://s7.photobucket.com/user/jstaylor62/media/Mobile%20Uploads/20151012_073404.jpg.html][IMG]https://www.okshooters.com/data/MetaMirrorCache/i7.photobucket.com_albums_y269_jstaylor62_Mobile_20Uploads_20151012_073404.jpg[/IMG][/URL] Then it was back into the fridge on the drying rack. I let it dry out and cure for three weeks before taking it out and slicing. [URL=http://s7.photobucket.com/user/jstaylor62/media/Mobile%20Uploads/20151101_165358.jpg.html][IMG]https://www.okshooters.com/data/MetaMirrorCache/i7.photobucket.com_albums_y269_jstaylor62_Mobile_20Uploads_20151101_165358.jpg[/IMG][/URL] I sliced some and used it to make Pasta Carbonara. It was salty, but not as salty as I thought it would be. I could certainly taste the Juniper Berries, but it wasn't overwhelming. [/QUOTE]
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