Thanks Dave, I will read that. I thought I would have to build a curing chamber to do anything with cure #2 in order to control humidity and higher temps so I have just been reading and trying to learn so far. much obliged.
You can use cure #2... Use the same amount of cure #2 that you would use if using cure #1.... Put the meat in the refer for a couple weeks while the cure #1 does it's thing, then hang in a 50 ish degrees area with about 75-80 % humidity and a very gentle breeze while it furthers drying...
Below is a pancetta thread by Evan Brady...
http://www.smokingmeatforums.com/t/...steccata-and-pancetta-arrotolata#post_1354756