UMAi Pancetta

[Rick]

quote crustyo44″ post=7282:

Wow, that looks great. How long did you cure it and the salt % please.
This needs to be copied and tasted, I am feeling hungry already!!

Here is the link to the pancetta.
http://www.drybagsteak.com/forum/17-dry-aging-with-drybags/3861-my-umai-pancetta

I think my salt for both applications was 3 Tbs total. I dont write stuff down anymore.