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Now, what does it look like once it's done?🤔
What happened to the fourth one?
If correct measurements are important, then correct measurements would be helpful…
Please for am to be telling correct measurements to us and thank you.
Will stay tuned for part 2. Take care Kevin ❤
Looks Like You have thought of Everything!
Thank you, Kevmo!
Looks great , worth trying. We stopped buying it because they added garlic to the brine.
Pancetta can be tricky when you roll it, you always get unwanted mold in the center if it’s not rolled correctly, as you roll you should beat it into shape, also try some crushed bay leaves and juniper berries, refrigerators have a very low humidity, pancetta and other charcuterie needs about 75% humidity, so wrapping these in a dry age wrap for the fridge works well, it takes longer to cure, but a better end product. Hope people try this.
Flipping them over each day is a pointless exercise
Did you know adding peppercorns in a bag adds absolutely no flavor or benefit whatsoever to the meat. It's strictly for show
Man you really upgraded that's a nice kitchen
why would you eat kosher salt with pork
Morton does not make real Kosher salt because it's nothing more than compacted table salt. Diamond Crystal is REAL Kosher salt because they grow flakey crystals when they make their salt.
First time seeing a curing process 😮
I'm getting hungry.Just looking at what you're doing , and it definitely looks good
You get cancer of curing ssalt my friend. You dont need to use that crap 🙁
Why didn't I get this recipe 4 days ago when my local discount store marked down pork belly from 2.50 lb to 1.79 lb🤔😢
I hope they have some left next week🙏🙏🙏
Bippity boppity bacon!
Screw this! Turn that pork belly iinto chichirones (sp?) or fried pork belly strips. They are the best.
Thanks for this, Kev! I've been wanting to try this but didn't know where to start. Pretty sure I can trust you. Peace+
Amazing wow thanks for sharing
Good to see you Man.
What makes u better?
I actually just learned to make pancetta very recently. The process is super cool and I can't wait to see how it comes out like a year from now.
The videos at home need some work. Rather see you at the sorority.
Nice work sir 👏
Christmas presents? Please be my secret Santa 🎅
Can I be on your gift list 😂
Holy hell! I love this! Thank you! Def looking forward to the next.
Kev, will this be on your website?
WHOA!! That's so cool!!!
So, semi stupid question: How does the meat not go bad after that long in the fridge? I guess the curing salts?
@Kevmo how's your health holding up buddy?😊
Hey Kev Nice recipe, I Greet from Chile 🇨🇱
Brother love watching your videos we actually tried a few of them they are totally delicious keep them coming
I filled up a 1 quart mason jar with #2 curing salt, and the lid rusted so bad I can’t open it now, may have to brake the jar over sieve.
No nitrates,they're horrible for you
Very interesting I learn som today I never seen meat done this way you’re our teacher in cooking thank you m 🙏❤️
I'ma simple man I see kev while scrolling and I gotta watch and give a like 😂