Started curing a case of bacon two weeks ago. They are drying now to form a pellicle before smoking starts tomorrow. Pancetta experiment #1. This is a fennel/cayenne test. After soaking for 20 minutes it will be skinned and then hung in my dry curing chamber until it loses 30% of its weight. Pancetta experiment #2 is the same recipe but using chipotle powder instead of cayenne. I am anticipating a milder but smokier flavor. Next up is a honey/chipotle bacon that smells promising. It will develop a pellicle overnight before getting a 12 hour dose of Todd's pitmaster smoke. And then I have 3 of what I consider regular bacon soaking.