Curing bacon is not difficult. Buy a nice lump of pork belly, coat with cure, refrigerate, turn every day, done. Turning bacon into pancetta essentially just involves finding somewhere to hang it until it’s lost 20% of it’s body weight.
This post on the daily brine says it all really – read it. All I can add is this handy cure calculator and some feedback about Kyle’s technique based on the dozen or so times I have followed it, and a bit of practical advice on how to hang it and store it at home.
A word on salt
- Mix all the ingredients together to make the cure