Update for Day Two:

It was exciting to unwrap our ‘house-made’ pancetta today and check the progress after 24 hours.  As expected there was a decent amount of moisture released from the pork belly and almost no sign of the curing salt mix.  It amounted to just shy of one cup of water.

Water released from curing pork belly

During the first 24 hour period, the curing salt dissolves and is absorbed into the pork belly cell structure; this action is the direct result of osmosis.  An abbreviated explanation of what is happening:

Salt, which is mostly made of sodium chloride, is the key ingredient in the ‘curing’ process.  In high concentrations, salt acts as an inhibitor to microorganisms – it creates an environment unsuitable for bacteria to feed and survive.  As the salt dissolves, water is drawn out through the cell membranes found in the food and microbes – “osmosis”.  It is this movement of water that creates a pressure and imbalance in the environment where a bacterium needs to grow.  This is all good to see, the cuing process is underway…..

Next step is to remove the pork belly for the sheet pan and place in on a bed of paper towels.  I do this to absorb the moisture that remains on the pork belly.  I am cautious not to remove the curing salt, only absorb the excess water.  I then transfer to clean pan and repeat the process of applying curing salt to both the skin and meat side.  * Remember to place the skin side down when placing back on the sheet pan.  Final step for today, apply a good covering of plastic wrap and then back into the refrigerator.

Pork Belly Dried and Ready for Curing Salt - round two

I will continue this process on a daily basis during the 5 – 7 day curing time frame.  Each day plan to see less moisture released from the pork belly and at the same time the process will require less curing salt mix.

Happy Friday, next update tomorrow…..

Ciao!

Michael