I don't know if this is even worth posting, as i've discussed pancetta previously,but since I'm trying a new formula, and I haven't posted in a while, i might as well detail it.
||% of Meat
I had in my freezer a beautiful piece of pork belly from an Ossabaw pig raised by Emile DeFelice at Caw Caw Creek, which is basically the best pork I've ever eaten. I just read something that upsets me, apparently Emile will no longer be raising Ossabaws for slaughter. What a shame.Ossabaw pigs are basically feral pigs, and are much fattier than their commercial cousins. They're tremendously flavorful.
Here are the cure ingredients. The stuff that's already powder is in the bowl on the left. In the middle top is the black pepper corns, and on the right top, the bay leaves. On the bottom row are the myrtle berries. These are the berries of an evergreen shrub that grows around the Mediterranean. I'm not sure if they're available here in the US, i brought them back from Italy. They taste quite similar to juniper berries, and you can substitute that for them.
All the rub gets applied to the piece of meat, and massaged into it well. Make sure you get some on all sides. It's important to use all the curing salts, since the percentages of salt and curing salts are based on the weight of the meat. Just massage it all into the meat, and put it in a non-reactive container.
It'll stay like this for 10-15 days in the refrigerator. I'll massage it a few times, and then off to the curing chamber!
I'll let you know how it turns out. I'm pretty sure it'll be excellent.