What temp gets too hot for making panchetta?

what is the best enviroment to 'Leave the meat lie for 20 days"?

Thanks I have always wondered how they made it
"Dimiri" > wrote in message
. com...
>
> "Fred Fowler" > wrote in message
> ...
> > Hi all,
> >
> > I was thinking of making a Fettucini or Spaghetti Carbonara for a
> > dinner, but of the many recipes I have seen, the type of bacon is not
> > specified. I remember in Tuscany, having such a dish, and the bacon
> > was thick and smoked, almost like a smoked proscuttio ham, sliced
> > thick and in chunks... Was GREAT.
> >
> > Should I find slab bacon and use that, or use a smoked ham cut that
> > will impart the same flavor of the Bacon.
> >
> > My trouble here is, it it hard to find uncut slab bacon in any stores.
> >
> > Thanks.
> >
> > Freddie
>
> Pancetta not bacon.
>
> Dimitri
>
> Pancetta is a large slice of pork fat back, cured in salt. Making it at
> home, says Giuseppe Alessi, author of Etruschi il Mito a Tavola, is quite
> easy:
>
> Purchase a piece of pork fat back weighing about 4 - 41/2 pounds (1.8 - 2
k)
> and lay it flat in a deep flat-bottomed container, rind side down. Dust it
> lightly with finely ground (as opposed to coarse) salt. Grind a couple of
> cloves of garlic to a fine paste in a mortar and spread them uniformly
over
> the meat. Cover it with cracked peppercorns and spices (just a touch of
> cinnamon, cloves, or nutmeg -- for this amount I'd go with a half teaspoon
> or less). Next, cover it with a uniform, thick layer of salt, pressing
down
> so it sticks throughout.
>
> Leave the meat lie for 20 days, then shake off the excess salt, make a
hole
> in one end with an awl, run a string through it, and hang it up in a cool
> well-ventilated place for a month.
>
> It's now ready; you can use it in thin (1/8 inch, 1/4 cm) slices in
whatever
> recipe calls for it.
>
> A note: in southern Italy they also make a spicy variety of pancetta in
> which ground red pepper figures prominently in the spice mixture rubbed
into
> the meat before the salt is added.
>
>
>
>