Pork Bellies hanging

Got 4 bellies hanging in the chamber.  2 bacon and 2 pancetta, from left to right above).  In each case, one recipe from Len Poli (http://lpoli.50webs.com/) and one from Michael Ruhlman (http://www.ruhlman.com/). They all sat in their 2 gallon bags with the curing salt and seasonings for a week, with periodic flipping, agitation, and rubbing.  I cut the original 13 pound belly into 4 roughly equal pieces.

We'll see how they come out.  Looking forward to it.  One of the bacons needs to be smoked, and all have to have their skin removed.  The pancetta will get rolled in a couple days.