Hi all. I purchased an 11 lb pork belly and followed the Umai recipe for pancetta, altering the amount of salt and cure for it being an 11 lb belly instead of 10 lb as in the recipe. Where I’m second guessing myself is that I cut the belly in half and coated all sides on each and then divided the remaining spice mixture that fell off into both of the ziplock bags. Should I be ok from a cure and salt perspective or should I have coated the full 11 lbs and then cut in half or treated each piece separately when determining the correct portions of salt and cure, ie salt and cure for a 5 lb and salt and cure for a 6 lb for example?
Any info is appreciated. Thanks.
Any info is appreciated. Thanks.