Pancetta

• One 5-pound/2.25-kilogram slab pork belly, skin removed
• 4 garlic cloves, minced
• 2 teaspoons/12 grams pink salt
• 2 ounces/50 grams kosher salt ( 1/4 cup)
• 2 tablespoons/26 grams dark brown sugar
• 4 tablespoons/40 grams coarsely ground black pepper
• 2 tablespoons/10 grams juniper berries, crushed with the bottom of a small saute pan
• 4 bay leaves, crumbled
• 1 teaspoon/4 grams freshly grated nutmeg
• 4 or 5 sprigs fresh thyme

1. Trim the belly so that its edges are neat and square.
2. Combine the ingredients for the cure in a bowl, reserving half of the black pepper, and mix thoroughly so that the pink salt is evenly distributed.
3. Rub the mixture all over the belly to give it a uniform coating over the entire surface.
4. Place the belly in a 2-gallon/8-liter Ziploc bag or in a covered nonreactive container just large enough to hold it.
5. Refrigerate for 7 days.
6. Without removing the belly from the bag, rub the belly to redistribute the seasonings and flip it over every other day (a process called overhauling).
7. After 7 days, check the belly for firmness.
8. If it feels firm at its thickest point, its cured.
9. If it still feels squishy, refrigerate it in the cure for 1 to 2 more days.
10. Remove the belly from the bag or container, rinse it thoroughly under cold water, and pat it dry.
11. Sprinkle the meat side with the cracked pepper.
12. Starting from a long side, roll up the pork belly tightly, as you would a thick towel, and tie it very tightly with butchers string at 1- to 2-inch/5- to 5-centimeter intervals; its important that there are no air pockets inside the roll (it cant be too tightly rolled).
13. (Alternately, the pancetta can be left flat, wrapped in cheesecloth, and hung to dry for 5 to 7 days.)
14. Using the string to suspend it, hang the pancetta in a cool, humid place to dry for 2 weeks.
15. The ideal conditions are 50 to 60 degrees F/8 to 15 degrees C with 60 percent humidity, but a cool, humid basement works fine, as will most any place thats out of the sun.
16. (I often hang mine in our kitchen next to the hanging pans on either side of the stove.)
17. Humidity is important: If your pancetta begins to get hard, its drying out and should be wrapped and refrigerated.
18. The pancetta should be firm but pliable, not hard.
19. Because pancetta isnt meant to be eaten raw, the drying isnt as critical a stage as it is for items such as prosciutto or dry-cured sausages.
20. But drying pancetta enhances its texture, intensifies its flavor, and helps it to last longer.
21. After drying, the pancetta can be wrapped in plastic and refrigerated for 3 weeks, or more, or frozen for up to 4 months.
22. Freezing makes it easier to slice thin.

pork belly, garlic, salt, kosher salt, brown sugar, juniper berries, bay leaves, nutmeg, thyme

Taken from www.cookstr.com/recipes/pancetta (may not work)