Bought a whole pork belly to smoke but only ended up using half of it to smoke. I froze and saved the other half for when I had some free time, so when I got around to it I found an easy recipe for pancetta on chowhound.
https://www.chowhound.com/recipes/chow-pancetta-10699 The recipe was for half a salb of pork belly (which I had) so I didn't need to adjust anything. I just cut it down from the unused closet I had it hanging in, sliced it up and vacuum packed for giving to friends and family (if I survive this weekend's taste test
). Pictures are from it hanging and then sliced.
It really was super easy to make and the only effort I had to do was when tying it up and then vacuum packing it. I highly recommend trying this recipe out.
After the 1 week cure, first day of hanging:
After 2 weeks hanging around:
Sliced up ready for packaging:
