This pic is about two lbs of my ten of bacon...
I cured, rolled, and hung the pancetta, so it still has a few more days before I will know how it turned out.
The bacon on the other hand, well, it was a partial kinda sorta semi-success. I cured 5 lbs of savory bacon and 5 lbs of maple bacon for 7 days. Did a salt-test and soaked until just right. Then dried overnight in the fridge before smoking. Cold smoked both 5 lb slabs over peach wood for 6 hours, but I had trouble keeping it burning clean below 100', even with trays of ice in the firebox, and kept battling the dreaded thick white smoke. In the end, it tastes pretty good... as long as you only have 2 or 3 slices at a time. If you eat more than that in a sitting (like I usually do), there's a mild creosote aftertaste which sucks. And by the smell, they were obviously in the thick white smoke for too long, since they smell a bit ashy rather than like sweet peach wood smoke. So yeah, a partial success with the bacon.
I also made 5 lbs of deep-fried pork belly confit (sorry no pics!). Cut the pork belly into chunks, rubbed it down with seasonings, covered it with white wine overnight. Next day I slow cooked it submerged in lard in the oven at 250' for 3 hours til tender. Let it cool in the fat until it was all solid. Took out chunks of pork belly, wiped them off, then deep-fried in that same lard for 3 mins a batch. The outside was crispy goodness, but the inside was buttery and melty, like pulled pork on steroids. Again, sorry no pics, but it puts my oversmoked bacon to shame, and yes it's the recipe from Ruhlman's Charcuterie.
So, there's what's happened with 20 of my 70 lbs. Still pissed about my bacon, though. :(