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.

2 comments

2 Comments

brianm278d ago

My first attempt at bacon was a salt bomb.

the_max9d 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.