Pancetta is Italian bacon that is cured or seasoned with salt pepper and spices. It is unsmoked and a great addition to almost any dish.
The basic equilibrium salting formula is as follows and is based on the weight of the meat. An example will be below the formula to show how to use the weight of the meat.
EQUILIBRIUM CURING PERCENTAGES:
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3% Kosher or Sea Salt
1% Sugar or Brown Sugar
.003% Salt Cure #1 (if cold smoking) or #2 (if not cold smoking)
Example of using the weight of the meat to calculate your needed amounts:
1000 kg of meat will need
30g of salt (1000gx.03=30)
10g of sugar (1000gx.01=10g)
3g of Salt Cure #1 or #2 (1000gx.003=3g)
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