Early May – Stupidly forgot to document the recipe we used.

Probably this: http://manmadediy.com/users/chris/posts/2224-recipe-how-to-make-homemade-pancetta-from-scratch

05/12/2013 – Cure complete… Time for the drying.

Rinsed the cure spices off of the pork belly and patted dry.  Sprinkled on the black pepper and rolled it up.  Slipped it through a chunk of 3″ PVC into some ham netting.  Far more convenient than using small bits of twine to tie it up.

Hung in the fermenter to dry.  Removed the dehumidifier and added a bowl of water to keep the humidity higher so that the outside doesn’t dry too fast.

05/12/2013 – 1.965 kg
05/13/2013 – 1.905 kg
05/14/2013 – 1.870 kg
05/15/2013 – 1.845 kg
05/16/2013 – 1.840 kg
05/17/2013 – 1.810 kg
05/18/2013 – 1.820 kg
05/19/2013 – 1.810 kg
05/20/2013 – 1.790 kg
05/21/2013 – 1.780 kg
05/22/2013 – 1.765 kg
05/23/2013 – 1.770 kg
05/27/2013 – 1.715 kg
05/29/2013 – 1.710 kg

05/30/2013 – Sliced and frozen (and sampled)