Easy homemade Pancetta Recipe Cured in the Fridge | Perfect for Carbonara!

[@Kricket2020]

I love how you make everything doable. Never would I have thought pancetta could be made at home. Thank you so much for taking the time to show us how.

[@howardsmith2090]

I really like your videos. Simple, straight to the point, leave all the additional info out that is not required for thr majority of people. Info in the description is always great too.... Keep up the good work. Currently following your sourdough bread recipe, looking forward to perfecting it.

[@CulinaryExploration]

Awesome, keep me updated on the bread and cheers for the feedback

[@mrcdb16]

Thanks for this excellent recipe! Just finished a large slab of belly and made about 2 kg of finished pancetta. The spices worked great in an amatriciana. Can’t wait to try carbonara. Only deviations were to dial back the dried chili and to lose patience at 17% moisture loss. A word of caution to others: my (not quite) stainless racks rusted in spots and ruined a bit of the meat; I wound up having better luck elevating the meat on top of some plastic chopsticks. Cheers!

[@CulinaryExploration]

Cheers for the feedback, pleased it went well. There are lots of weird and wonderful ways of suspending the pancetta (or other meats) in the fridge. I was lucky enough to find a cooling rack that fits in the runners of the shelves, I use that to suspend sausages from when I make a big batch. Let me know what you think to the pancetta in the carbonara!

[@scottm4193]

Love your videos mate. Clear, no bs, well filmed. 10/10

[@CulinaryExploration]

Cheers for the feedback! Appreciated :)

[@earlystrings1]

Thanks to your video, I’m currently making my second batch. The first may have lost a bit too moisture as it came out fairly hard but it was still absolutely delicious in carbonara and very thinly sliced on pizza made in the Roccbox oven. Beats any pancetta I’ve ever purchased.

[@micheljodoin531]

Wow ! Thanks a lot for that recipe, will definitely try it !

[@CulinaryExploration]

Let me know how you get on :)

[@rolandreiniertan5309]

Quality videos. Really enjoy hearing your voice :)

[@indecision1014]

Brilliant as always!

[@CulinaryExploration]

Cheers, hope you are keeping well 👌

[@Al.Brady.]

Mate!!! Looks stunning! When we gonna see that pasta!!

[@EverydayHomecooking]

I love cured meats, great snacks to have on hand. This looks delicious.

[@CulinaryExploration]

Cheers!

[@robertomichienzi-n6n]

I don’t believe it’s edible. He said that you have to use it and something like carbonara.

[@IanDDalton]

Taken the plunge, after a week curing its now in the fridge drying it its herb coat, cant wait for a couple of weeks, thanks for the video, would be great to see your carbonara recipe :)

[@CulinaryExploration]

Great stuff, keep me posted. Im interested to know what you think. Carbonara is definitely on the list!

[@IanDDalton]

@@CulinaryExploration I have ate it all now lol, but the next lot is drying. Really really tasty, the herb mix on pancetta really adds a depth of flavour to the Carbonara, my family loved it, no cream used in the carbonara, just eggs and pecorino, and pancetta and black pepper, had it with some linguini, was heaven. Many thanks :)

[@CulinaryExploration]

@@IanDDalton The way Carbonara should be made! Pleased you enjoyed it :)

[@nathancrewe9391]

Thank you so much for adding the curing mixture ratio. It's been difficult to find that information

[@CulinaryExploration]

Glad it was helpful!

[@internationalfranchisealli5547]

Hi. Quick question. You made pancetta with curing salt. It means it must be cooked before eat.. so to be able to eat raw just leave insta cure out?

[@johnmarshall6975]

This looks brill will give it a try. I did comment on your traditional pork pie recipe. You seem to have some great stuff.

[@CulinaryExploration]

Awesome! Thank you!

[@jerryfrancis7657]

That looks beautiful. 🍀👌👍. Nice work mate.

[@CulinaryExploration]

Thank you! Cheers!

[@SuperEasyRecipes]

Never knew you can make your own pancetta! Must try it...

[@CulinaryExploration]

It's really good and you can swap the spices out to sit your preferences. Good luck with your channel :)

[@MOOSEDOWNUNDER]

Spot on that man. Would you use the same rub and process for Guanciale and build your carbonara that way?.

[@TheFortunateAssassin]

Where did you get your cutting boards specifically the big one?

[@CulinaryExploration]

Hey there. The big one is from Ikea, it's listed as a kitchen island. My plan is to swap the fake wood top out for a hand made butchers block. It's steady and works really well. My small end grain chopping board was a present from my wife, Im not sure where she got it from. Hope this helps!

[@noob19087]

Looks like a fun process, but I'm really not excited about the idea of having a wire rack with uncovered meat in my fridge for two weeks. Say I were to put it in a bag with a sufficient amount of dessicant, would that work the purpose? I assume the point of that step is drying the meat and letting the spices infuse. Since it's already cured, is there any specific reason it has to be in the fridge, and not say, somewhere tucked away in my basement?

[@unclemattscookerylessons]

looks fantastic

[@MrSuperbad37]

Interested in trying this. Once its done, how long will it last in the fridge? And can I freeze it if I can't eat it all in time?

[@maribelmendez9420]

I going to try this

[@nastybadger-tn4kl]

How does it lose moisture in fridge as it become ice?

[@pnwRC.]

That looks yummie!

[@resinsmp]

Once the spices go on and it goes back into the fridge, did you still bother flipping it once per day?

[@Michael_Courtney]

Enjoyed the video and I'm going to give it a try. How do you store it? How long can it be refrigerated? I plan on making a good amount so I imagine I can freeze it.

[@happybackchiropractic]

How big is your cutting board?

[@danielbelda4349]

Do you know where I can get curing salt? Here in spain I find it quite difficult

[@CulinaryExploration]

Hi there. These guy might deliver to you in Spain, drop them an email: www.weschenfelder.co.uk/

[@titusprecision]

I'm in Canada but got mine via amazon

[@woday11]

Thank you so much for sharing your great talent. All the ingredients are ready and will begin today. May I ask what temperature you set for the firdge?

[@CulinaryExploration]

Hey Martin. My fridge temp would have been around 3-4c. Let me know how you get on

[@sevenodonata]

Is there a need to trim the rind before sautéing?

[@CulinaryExploration]

Hi there, I had already removed the skin. If you leave it on then yes you would need to remove it before cooking

[@DANVIIL]

Nice recipe! I use a couple of whole bay leaves and some juniper berries in my method but it's whatever workss for you. Have you tried to make Guanciale? I actually prefer this to belly for making Pasta Amatriciana.

[@CulinaryExploration]

I love Guanciale, It's on my video list for the channel. Cheers for commenting, great to have you following along :)

[@drwgisblaidd2650]

What's hard to find where I am, is the pork belly, but I'm gonna try this, Really like your channel!!!

[@CulinaryExploration]

Pleased you are enjoying the channel, great to have you following along. I really hope you find some pork belly, what country do you live? I think you'll enjoy this recipe :)

[@ouja8502]

If leave out the instacure, does it mean you can eat it without cooking?

[@rogerdettmer887]

This looks well worth a try - and congratulations on such a well presented video. I'm thinkinh giving this a go, starting with 800 of belly pork, which, assuming a weight loss of around 25% should give me some 600 gm of pancetta. Working from your guidelines, I think I'm going to need (2.5.x8) 20gm of salt, (0.25x8) 2 gm of Instacure #1, doesn't seem much, and (1.25x8) 10gm of sugar. Have I got these quantities correct? Also, when giving your quantities for the herbs and spices - 1 teaspoon chilli flakes, 1 teaspoon fennel (seeds, presumably) 2 teaspoons black pepper and 1 teaspoon coriander - you don't say how big a piece this is for. Would these quantities be about right for 800 gm? Also, I'm not so sure about the chilli flakes. Have you tried juniper berries instead?

[@adamg.manning6088]

So is Instacure #2 for charcuterie products that you don’t cook? Are the brine ratios the same?

[@CulinaryExploration]

Hi, yes Instacure #2 is for charcuterie that can be eaten uncooked after the curing period. I haven't used cure #2 yet so I'd suggest checking the manufacturers / suppliers guidelines on amounts and curing times.

[@adamg.manning6088]

Culinary Exploration Cool. Thanks for the clarification.

[@josh2045]

@@CulinaryExploration So when curing with just salt and sugar it is safe to consume as a ham?

[@CulinaryExploration]

@Robee For this recipe you need Instacure No.1 so that will be fine

[@CulinaryExploration]

@Robee Hi there, I don't advise just swapping the Instacure no1 for no2. Your question is about another process which isn't covered in this video. I'd suggest doing some research on the product you want to eat without cooking.

[@Killashandra111]

I’m on the keto diet, is there a way to be able to cure pork without sugar?

[@ma9905]

I was thinking of making a homemade Carbonara from scratch and realised that I need 3 weeks for that

[@CulinaryExploration]

LOL, I'm sure you can get away with using some store bought pancetta if you are in a rush ;)

[@majkosk8x]

for Carbonara use Guaciale instead of Pancetta :) And maybe Pecorino instead of Parmesan

[@VeryEvilGM]

Dew it!

[@robertomichienzi-n6n]

Is that edible? Or do you have to cook it?

[@bluennbregaint7214]

Looks brilliant! Unfortunately I'm looking for a recipe without E250. If I'm gonna bother to make it home made, might as well make it healthy!

[@CulinaryExploration]

Understood! Do let me know how you get on with that version and thanks for stopping by :)

[@bluennbregaint7214]

@@CulinaryExploration Sorry if I was blunt it wasn't the intention. Love your videos, tried your white bread today it was fantastic. Here in France seems like the traditional method implies just salt and sugar for three days, followed by a good rince and soak in cold water, before putting on herbs ans spices for drying. Must accept the greying of the meat though which is natural. I tried a whole dried ham last year it was pretty good for a first, and by the way here in France (and in Italy and Spain) using the long salt process, the meat can be eaten "raw" (salt cooked still) but I do remember that that was not a common thing in the UK. Oh and I can't wait to get the pig in to try your recipe for British bangers... don't find anything close over here! Cheers and thanks from France!

[@CulinaryExploration]

@@bluennbregaint7214 your comment wasn't blunt at all! I still play around with using just salt and sugar for bacon. I hope you enjoy the British bangers! Let me know what you think :)

[@tricepratops]

Hey mate greta video - is 10% weight loss for the final cure enough to cook and eat? The vultures are getting impatient (I'm happy to keep waiting...)

[@NicodeHaan65]

10% is fine but I am sure you have figured this out yourself after 4 years ;)

[@stberchmans]

Do you know of any other curing agent other than sodium nitrate I might use?

[@jenniferpaterson2326]

A salary is a a curing agent of some sort I don't know how much did you do some reading on it

[@russf6572]

Might I suggest you briefly talk about curing salts when making a video using them? Just taking a few seconds to mention that #1 pink salt should be used for your application _(pancetta that's to be cooked)_ and #2 pink salt for much longer cures where it can be consumed raw. _Many people don't understand the difference between nitrates and nitrites._

[@TheArteditors]

spot on. made mine with just thyme for Amatriciana, which I never made. I didn't know the 23% loss of moisture after the initial wash. good tip. What put me off about making my own curing meat for bolognese and other dishes that need a little concentrated fat/meat is the rancid yellow exterior. Of course I remove it but there is so much waste, to the point I question its point of making it for one self. What went wrong there? I didn't use saltpetre I only used salt/sugar. Any ideas? Thanks

[@CulinaryExploration]

Hmmm I'm not sure. I've made bacon without Instacure #1 but didn't get any rancid fat, not sure what's going wrong there

[@dask7428]

Do you think that the spices should be brushed off, especially for a carbonara?

[@CulinaryExploration]

I guess it's personal preference, I really like the spices and tweaked these to work with the dish

[@danielbelda4349]

Just the same day as kenji lopez! What a coincedence

[@magno5157]

How did you remove the skin?

[@o74769]

Just cut the top layer where the skin is, dont try to be precise as room temperature meat is very elastic, you could try and freeze it for 1 hour where the outer layer just starts getting frozen and then cut it faster.

[@magno5157]

@@o74769 thanks!

[@jelocampos7299]

Is it ok to put it inside a fridge with other foods uncovered? Or should i cover the meat while curing for 3 weeks?

[@CulinaryExploration]

You could loosely cover it but it needs good airflow to dry out. I use a dedicated shelf in my fridge, reducing the gap between the two shelves.

[@jelocampos7299]

@@CulinaryExploration oh, so i can just put the other foods in different shelves? Then put the meat in the other?. Also, does this also mean that i don't need to watch the temperature and humidity inside my fridge?

[@CulinaryExploration]

@@jelocampos7299 There are dedicated curing fridges which monitor temperature and humidity. If you are using your home fridge then I'd suggest leaving the temperature as you normally set it to take care of your everyday foods properly. Your pancetta will still cure. Just avoid any cross contamination and be sensible over hygiene

[@jelocampos7299]

@@CulinaryExploration ok. Thanks a lot

[@420jdank]

Can this be eaten raw?

[@IanDDalton]

New subscriber and loving the recipes, if you have time for a question, how long does the Pancetta last in the fridge?. I don't want to make too much that it goes off, as we usually only eat carbonara every week, or every other week :)

[@CulinaryExploration]

Hi there, it does keep for a while (if you've removed enough excess water). You could leave it uncovered in the fridge for a long time, it will continue to loose moisture though. You may experience some problems if you wrap it in plastic, it depends how much moisture you have removed. My advice would be to store uncovered in the fridge and if you make a big batch then you can freeze some down in portions. Make sure you check the condition properly before using.

[@IanDDalton]

@@CulinaryExploration many thanks for this, think I might ask Santa for a shrink wrap machine, as I would imagine this would freeze well that way :)

[@lepetitprince5977]

Excuse me, if I don't eat pork, What portion of beef would you recommend for me?

[@karolinaliszewska4814]

Will you post your carbonara recipe? Please... :)

[@CulinaryExploration]

That is definitely on the way!

[@samb1314]

Where’s this guy gone? Loving his videos but the last upload is from 4 months ago 😞

[@alessandroramberti3705]

for carbonara, we in Italy use seasoned bacon. pancetta is not used.

[@ДавидКаграманян-ц5ы]

Looks really good, yet too meaty for carbonara

[@samuelbudzinak]

Because I cannot find pancetta in my region (for a reasonable price. 40€/kg is a little bit too much for me), I have decided to try it at home :) Let's hope I will not screw it up :D

[@richardfrisby4039]

Culinary Vanishing Act ! Come back please !

[@CulinaryExploration]

Moving apartments during the lockdown kind of forced a short break. But back to normal now. Hope you are keeping well :)

[@jw5676]

Weird