AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Jul 19^th, 2026 at 4:57pm

Derek Offline
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Started a Pancetta Tesa which is a flat pancetta as opposed to a Pancetta Arrotolata which is the rolled one.

Pork belly was on special and the piece I got looked pretty good.

After taking the skin off and trimming I ended up with a piece going 1062 grams and using the equilibrium cure I used the following.

Ingredients
1062 grams pork belly
2.5% koscher salt - 30 grams
1.25% brown sugar - 13 grams
.25% #1 curing salt - 2.6 grams

For my aromatics I ground 2 teaspoons black peppercorns, 1 teaspoon juniper seeds and 2 bay leaves.

Rubbed all of that into it and vacuum sealed in the fridge and will stay there turning daily for 7 days.

After that I will remove from the bag and wash with water, pat completely dry and then wipe over with a white wine. I have chardonnay.

I plan on hanging this with hooks to air dry in the curing chamber. 30% weight loss should be ideal.

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Reply #1 - Jul 19^th, 2026 at 5:14pm

Bear Offline
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Look forward to more photos mate

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Reply #2 - Jul 19^th, 2026 at 5:21pm

Bear Offline
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A set of bacon hooks would be good for hanging it mate, do you have any?

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Reply #3 - Jul 19^th, 2026 at 5:26pm

Bear Offline
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Just checked the price on ebay, price gone through the roof compared to when I bought a few years ago.

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Reply #4 - Jul 19^th, 2026 at 6:10pm

Derek Offline
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I have single hooks so will make do.

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Reply #5 - Jul 30^th, 2026 at 12:06pm

Derek Offline
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The next step. Removed from the vacuum pack, washed, patted dry with paper towel and then wiped over with a white wine.

Now in the chamber for who knows how long.

Photos to show size. It weighed 1493 grams. I have put a weight on the tag for 40% weight loss but will see how it goes.

I am using two stainless meat hooks on the biggest end and hopefully they will hold.

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Reply #6 - Jul 30^th, 2026 at 6:55pm

Bear Offline
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Time will tell.

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Reply #7 - Jul 30^th, 2026 at 7:19pm

Derek Offline
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Bear wrote on Jul 30^th, 2026 at 6:55pm:

Time will tell.

I have this view that if things don’t turn out, it’s only a chunk of meat. Grin

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Reply #8 - Sep 2^nd, 2026 at 4:44pm

Derek Offline
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Today I weighed the pancetta and to my surprise it came in at only 635 grams so has actually lost around 58% of its weight.

Gave it a wash off with a 50/50 vinegar and water solution to remove the white mold and cut it into four nice sized chunks.

Wow, has it turned out well. I took a couple of thin slices for a taste test and it will do me.

Now have four nice chunks vacuum sealed.

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Reply #9 - Sep 2^nd, 2026 at 5:21pm

Bear Offline
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Looks good, will be nice on your travels.

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