Here is something, Cure it but don't smoke it. Complete the dredging in cure then zip it up with a few tablespoons of crushed garlic, some chopped fresh herbs of you choosing and some black pepper.  Seal it up and do the seven day flip. Rinse and pat dry(little bits may stick that's OK) throw on a bit more pepper. Poke a few holes in it to run some butchers twine through it and hang for additional drying in your pantry, or any cool dry place. You just made Panchetta Tessa, a dry cured Italian bacon. For Tessa I prefer a three pound piece of belly it gets used in about six meals.  The Italians also roll Panchetta into stylish rounds of spiraled belly but that's a different lesson.

This is my next thing to try. Has anyone on the forum tried this, or things similar? Lately I have been watching YouTubes of making homemade capocollo and other dry cured meats. Fantastic stuff. I want to make it all.

 

I've done it twice now!!  Great Idea!!

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Steve

Sent, Thanks Steve!!  And Thanks Sarge!!

Steve will get back to you.  I just finished contacting the IT guy and he informed me that Steve had been traveling.  IT thinks yours and mine may have hit the spam folder.  I will call him tomorrow after church and see what is up.