This weekend I hanged two pieces of pork belly in my cellar after beeing cured with salt, blackpepper and some other spices for one week.
Now it will hang for about 2 month. The hope is to end up with a kind of Pancetta as a result.
Recipe:
2 pieces of pork belly. 1 kg each.
Cured for one week in:
0,5 kgs salt ( 0,3 kgs Nitrite salt )
1 dl crushed black pepper
5 garlic cloves crushed
1 tea spoon ginger powder
1 tea spoon cummin powder
2 tea spoon chili powder
After beeing cured one week in a plastic bag the meat was hanged in a room in the cellar keeping
a steady 18 degrees celcius temperature .
Will now hang for 2 month.
This is the result after 10 days. Shrinking a lot and getting a little dry in the corners. But still smelling good and can´t see any mold. Getting a little more redish and attractive though.
See if there will be anything left when ready. Still a long way to go though....
The picture showing start and now.
Jun 7
A fresh photo above . Only 8 more days to go before the true test.
Smells very good and doesn´t feel hard like a stone. Hopefully beeing able to slice with a knife when time is in.
Soon....
Finally !!
Supposed to hang a few more days. But but...today I felt it was time to take a first test bite.
I have been smelling at the meat for some time now and it smells so good. The smell u suppose it should taste also. Today I couldn´t wait any longer.
Sliced a few pieces and tasted. It was just so perfect . I really didn´t know what to expect.
The smell promised something good though and it was.
Will enjoy this with a slice now and then with family and friends.
It was 2 big chunks when I started the process and now only one third left so it won´t last very long
I´m afraid....
Now I know it works though and can start planning to make sure there is always new pieces hanging and waiting to be enjoyed.
So happy !
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