I think I have gotten myself into a bit of a pickle.
I have cured a pork belly for pancetta - it looks wonderful and I am ready to roll it.
But try as I might, I just can't seem to roll it very tightly! Even with quite a bit of effort, I am still able to get my pinkie between the layers, which does not seem good (the recipe says **no air pockets**!)
So is there a special technique for doing this? The belly is pretty stiff on the thick end, and that is obviously part of the problem. Can I make up for some of the looseness by tying it tighter? I really am not sure how to proceed.
If worse comes to worst and I dry it flat instead of rolled, I figure I should reduce the drying time, but I am worried about losing the flavor longer drying/aging should impart. Any comments in this direction?
I really want to roll it...