Started a Pancetta Tesa which is a flat pancetta as opposed to a Pancetta Arrotolata which is the rolled one.

Pork belly was on special and the piece I got looked pretty good.

After taking the skin off and trimming I ended up with a piece going 1062 grams and using the equilibrium cure I used the following.

Ingredients
1062 grams pork belly
2.5% koscher salt - 30 grams
1.25% brown sugar - 13 grams
.25% #1 curing salt - 2.6 grams

For my aromatics I ground 2 teaspoons black peppercorns, 1 teaspoon juniper seeds and 2 bay leaves.

Rubbed all of that into it and vacuum sealed in the fridge and will stay there turning daily for 7 days.

After that I will remove from the bag and wash with water, pat completely dry and then wipe over with a white wine.  I have chardonnay.

I plan on hanging this with hooks to air dry in the curing chamber.  30% weight loss should be ideal.

A set of bacon hooks would be good for hanging it mate, do you have any?

I have single hooks so will make do.