Hello friends of Italian cuisine! In this recipe video, I will show you how to prepare a delicious smoked Italian Pancetta Arrotolata. I will guide you step by step through the process, from the spice blend to the smoking. Enjoy the unique taste of this rolled bacon and let yourself be seduced by this Italian delicacy.
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Ingredients:
2-3 kg pork belly
35 g curing salt per kilogram of meat
Peppercorns, chili flakes, sage, oregano, or other spices according to taste
10 bay leaves
8-10 garlic cloves
Instructions:
Remove the skin and bones from the pork belly and place it with the fat side down on a cutting board.
Trim the surface and edges evenly to form a homogeneous rectangle.
Make a cut along one of the long sides to allow for overlapping.
Weigh the meat and calculate the corresponding amount of curing salt.
Thoroughly rub and massage the pork belly with curing salt.
Place bay leaves on the pork and vacuum-seal everything.
Store the prepared pork belly in the refrigerator for 7 days, turning and massaging it daily.
After one week:
Rinse the pork belly under cold water.
Optionally, soak the bacon to reduce the salt content.
Grind the spices and evenly distribute them on the meat side.
Use a piece of wood to poke 8-10 holes in the meat and insert a peeled garlic clove into each hole.
Roll the pork belly into a cylinder and tightly tie it with butcher's twine at 5 cm intervals.
Allow the roll to air-dry for 2 days.
Smoking process:
Conduct at least 3 cold-smoking sessions, each lasting 8 hours.
Allow 8 hours of fresh air between smoking sessions.
Optionally, perform additional smoking sessions for a more intense flavor.
After smoking:
Let the smoked bacon mature for at least 4 weeks in a dark, well-ventilated place.
After the maturation period, the bacon can be sliced and enjoyed.
Негізгі бет Pancetta Arrotolata - Smoked bacon according to an Italian recipe
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