It’s been a week since I prepared the pancetta. It seems to be drying nicely. It doesn’t have any unpleasant smell. Rinse with water. I sliced it thinly and tasted it, and it was a little salty, so I soaked it for about 10 minutes to remove the salt. Wipe off the moisture, wrap it in cooking paper, and start the drying process. It will be ready to eat in about a week.
Making pancetta itself is not that difficult. 1 Make holes on both sides, 2 Rub salt in 3 Rub in herbs 4 Wrap in kitchen paper and let sit in the refrigerator. It will take about two weeks for the moisture to be removed and it will be completed. (Apparently)
There are many masters on the Internet. Everyone is generous in sharing their professional skills and research results. Maya, who runs Maya’s Cooking Channel on YouTube, is one such great master. All of Maya’s videos look delicious. I think that the arrangements she makes, such as her Atka mackerel aglio e olio and dried persimmon risotto, are only possible because she has mastered the basics. When watching Maya’s videos, it’s inevitable that I want to try making them myself. First of all, I want to try the popular pancetta. With pancetta, you can make a carbonara that’s one level higher.
