I'm going to start some Hi Mountain Buckboard this weekend. But, I was looking at the Pancetta reciepe in Ruhlman & Polcyn's "Charcuterie". If you are not familiar with Pancetta, it is Italian and a salt and spice cured pork belly that is not smoked. Sounds really good. Not sure about the drying phase. They recommend hanging for 2 weeks at 50-60F after rolling it up and tying it. They then state that they hang it in their kitchen. Unless these guys are in Norway, which they aern't, they ain't gonna have a 50-60 F kitchen. Question for you guys - how important is the drying phase and how important is the temperature? Will a dry in a 70-75 degree interior room be a problem?