Last week’s recipes: (10-26-2013 thread)
http://www.freerepublic.com/focus/chat/3083913/posts?page=79#79
Post# 29 ~Beef~ Meatballs
Post# 36 ~Beef~ Beef Beans & Rice
Post# 52 ~Beef~ Steak Stir Fry
Post# 30 ~Breads, Muffins & Cereals~ Texokies Morning Mix
Post# 59 ~Breads, Muffins & Cereals~ Hot Shredded Wheat
Post# 76 ~Breads, Muffins & Cereals~ Banana Muffins
Post# 67 ~Candy, Fudge & Truffles~ Gumdrop Pumpkin Centerpiece
Post# 46 ~Cookies & Brownies~ Autumn Leaves Cookies
Post# 17 ~Drinks~ Red Lobster Boston Iced Tea
Post# 11 ~Marinades, Sauces & Glazes~ Nancy Dish
Post# 13 ~Marinades, Sauces & Glazes~ Dr Maurice Codds Ribs
Post# 22 ~Marinades, Sauces & Glazes~ Wing Sauce
Post# 35 ~Marinades, Sauces & Glazes~ Gravy - Mulitple Recipes
Post# 26 ~Pasta~ Baked Eyeballs Casserole
Post# 27 ~Pies & Pastry~ Pie Crust
Post# 33 ~Pork~ BBQ Pork Chops
Post# 43 ~Pork~ Ribs in Cabbage
Post# 49 ~Poultry~ Family Friendly Favorite Chicken
Post# 74 ~Poultry~ Buffalo Chicken Mac & Cheese
Post# 12 ~Puddings, Crisps & Dumplings~ Best Flan
Post# 28 ~Puddings, Crisps & Dumplings~ Apple-Cranberry Crisp
Post# 4 ~Sandwiches~ Nasty Dogs
Post# 21 ~Sandwiches~ Calzone
Post# 39 ~Sandwiches~ Chilaquiles con Pollo
Post# 50 ~Seafood~ Trampy Scampi
Post# 51 ~Seafood~ Happia Tilapia Italiana
Post# 36 ~Soups, Stews & Chili~ Cabbage Patch Stew
Post# 37 ~Vegetables~ Lemon Glazed Sweet Potatoes
Post# 40 ~Vegetables~ Fried Green Tomatoes
Okay, here goes - I made two types of pancetta - one with a lamb belly and one with a pork belly.
The Cure (hat tip to The Cure)
- pepper corns (26 g)
- juniper berries (5g)
- kosher salt (31g)
- pink salt, number 1 (10g)
- nutmeg (2g)
- bay leaves (3 medium)
- garlic (5 sm cloves)
- thyme (4 sprigs)
- brown sugar (16 g)
These numbers were for a 3.1 lb pork belly. Adjust your amounts to the size of your belly, using the same ratios.
I use a coffee grinder, but you want it pretty coarse. Apply the rub to all sides of the belly, corners and sides and all!
Place it in a nonreactive container, covered by plastic wrap, or use a 1 or 2 gallon plastic storage bag like I do.
Toss it in the fridge, and put something heavy on it. I use a cast iron skillet. Every day, flip it over, and massage it to evenly coat the rub.
After a week, give or take a day or two, and after it is firm to the touch (more time for thicker pieces, obviously), pull it out!
You can cook it and eat it as is - it’s basically fresh bacon at that point.
I’m on my smart phone, so I’ll finish this later!
thankyou for doing this....with all the awful scary things going on, at least we can still cook and bake, as long as “they” still allow it.....*sigh*