Small win with my home-cured pancetta

I tried curing pancetta at home for the first time. It turned out PERFECTLY balanced, not too salty. My family already wants me to make more.

3 comments

3 Comments

brianm272mo ago

My first attempt at bacon was a salt bomb.

the_max2mo ago

Congrats on the pancetta, but my tries have been different. From what I've seen, getting the salt right is the toughest part. My first few batches were way too salty, even with careful recipes. The cut of meat or how damp it is might change things. Your mileage may vary, of course.

derek782mo ago

Read an article saying humidity swings during drying can mess with salt absorption. Might explain why the same recipe gives different results. Your dry spot could be the secret.