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Last week’s recipes: (10-26-2013 thread)
http://www.freerepublic.com/focus/chat/3083913/posts?page=79#79

Post# 29 ~Beef~ Meatballs
Post# 36 ~Beef~ Beef Beans & Rice
Post# 52 ~Beef~ Steak Stir Fry
Post# 30 ~Breads, Muffins & Cereals~ Texokie’s Morning Mix
Post# 59 ~Breads, Muffins & Cereals~ Hot Shredded Wheat
Post# 76 ~Breads, Muffins & Cereals~ Banana Muffins
Post# 67 ~Candy, Fudge & Truffles~ Gumdrop Pumpkin Centerpiece
Post# 46 ~Cookies & Brownies~ Autumn Leaves Cookies
Post# 17 ~Drinks~ Red Lobster Boston Iced Tea
Post# 11 ~Marinades, Sauces & Glazes~ Nancy Dish
Post# 13 ~Marinades, Sauces & Glazes~ Dr Maurice Codd’s Ribs
Post# 22 ~Marinades, Sauces & Glazes~ Wing Sauce
Post# 35 ~Marinades, Sauces & Glazes~ Gravy - Mulitple Recipes
Post# 26 ~Pasta~ Baked Eyeballs Casserole
Post# 27 ~Pies & Pastry~ Pie Crust
Post# 33 ~Pork~ BBQ Pork Chops
Post# 43 ~Pork~ Ribs in Cabbage
Post# 49 ~Poultry~ Family Friendly Favorite Chicken
Post# 74 ~Poultry~ Buffalo Chicken Mac & Cheese
Post# 12 ~Puddings, Crisps & Dumplings~ Best Flan
Post# 28 ~Puddings, Crisps & Dumplings~ Apple-Cranberry Crisp
Post# 4 ~Sandwiches~ Nasty Dogs
Post# 21 ~Sandwiches~ Calzone
Post# 39 ~Sandwiches~ Chilaquiles con Pollo
Post# 50 ~Seafood~ Trampy Scampi
Post# 51 ~Seafood~ Happia Tilapia Italiana
Post# 36 ~Soups, Stews & Chili~ Cabbage Patch Stew
Post# 37 ~Vegetables~ Lemon Glazed Sweet Potatoes
Post# 40 ~Vegetables~ Fried Green Tomatoes

Okay, here goes - I made two types of pancetta - one with a lamb belly and one with a pork belly.

The Cure (hat tip to The Cure)

- pepper corns (26 g)
- juniper berries (5g)
- kosher salt (31g)
- pink salt, number 1 (10g)
- nutmeg (2g)
- bay leaves (3 medium)
- garlic (5 sm cloves)
- thyme (4 sprigs)
- brown sugar (16 g)

These numbers were for a 3.1 lb pork belly. Adjust your amounts to the size of your belly, using the same ratios.

I use a coffee grinder, but you want it pretty coarse. Apply the rub to all sides of the belly, corners and sides and all!

Place it in a nonreactive container, covered by plastic wrap, or use a 1 or 2 gallon plastic storage bag like I do.

Toss it in the fridge, and put something heavy on it. I use a cast iron skillet. Every day, flip it over, and massage it to evenly coat the rub.

After a week, give or take a day or two, and after it is firm to the touch (more time for thicker pieces, obviously), pull it out!

You can cook it and eat it as is - it’s basically fresh bacon at that point.

I’m on my smart phone, so I’ll finish this later!