2.5 LBS pork belly – Skin removed.
28.15g Kosher Salt
14.06g Sugar
9g Garlic Powder
4.15g Black pepper
3g Dry Rosemary
2g Corriander seed
2g Nutmeg
1.5g Mace
0.55g Cinnamon
0.55g Cloves

Mix cure – combine salt, sugar, spices and cure.  Grind to a fine powder in spice grinder. Divide in half.

Add the Pepper, Mace and garlic powder to one of the divided portions of the cure.

Rub 80% of the cure mix without the pepper, mace and garlic into the meat side of the belly and 20% on the fat side.  Good Idea to wear latex gloves to do this.

Put the meat in a zip lock or vac bag, seal and put into fridge for 4 day.  Flip the meat every 24 hours so the brine moves around the meat.

After the 4 days remove meat from fridge and bag and add the remaining cure spice mix. Rub 80% on meat side, 20% on the fat side.  Reseal in zip lock or vac bag and put in fridge for another 4 days.  flip over meat every 24 hours.

Remove meat from bag and rinse in clod water to remove any cure and spices.

Roll and tie the belly as tight as possible.  Avoid air gaps in the roll as it can lead to spoilage.

wrap the roll loosely in cheese cloth (natural undyed cloth is best). Tie each end.

Weigh the meat and hang at 15C or 60F and relative humidity at 65 to 75%.

The Pancetta will be ready when the meat has 20% to 25% water loss (weight loss).

To be safe cook the Pancetta
A great recipe for pancetta is Carbonara. Enjoy!