Day 5 of the Curing process

Pancetta/Bacon is coming along well. Thought I'd post the recipe, in case anyone wants to play along. This is happening all thanks to ruhlman.com.

Pancetta

Slab of pork belly (2 lbs)

For the cure:
1 c kosher salt
1/2 c sugar
10 tsp "pink salt" (sodium nitrite)

1/4 c dark brown sugar
3 cloves garlic
thyme
bay leaf
cracked peppercorns

Cover the meat evenly with the cure. Put it in a big ziploc bag with the rest of the ingredients and put it in your refrigerator for a week. After it has cured, wash it off and hang it for a week in a cool dry place. If you are going to smoke it, put it back in the refrigerator uncovered for 24 hours.