Well it is smoked and rested in the the fridge for 2 days...
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Sliced and ready to eat...
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First let me say that this is not traditional pancetta, it is Eric's "pancetta-esque" bacon. Traditional pancetta is not smoked nor does it have nitrates or nitrites in the cure. The aroma is great, I can smell all the seasonings and the wine especially with the test fry piece and also I can taste all the flavors. I'm thinking carbonara for supper tonight.
I will do this again and probably will try a traditional pancetta one day. My hope is that I did right by Eric's recipe...