• Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Pancetta Piacentina (Following the D.O.P. recipe this time)

SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
You must log in or register to reply here.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Similar threads

J
Wet curing pork belly scraps
Replies
3
Views
554
Fueling Around
Fueling Around
blakers213
Maple syrup bacon
Replies
8
Views
627
JCuss
J
SmokinEdge
Panchetta-esque Bacon
Replies
12
Views
547
SmokinEdge
SmokinEdge
D
Curing bacon (belly), how to safely make less salty by reducing time
Replies
10
Views
4K
Kit Johnston
Kit Johnston
steve0617
Did I put the cure on the wrong side? Does it matter?
Replies
11
Views
1K
Fueling Around
Fueling Around
Pyrotech
Pork Belly, The New Spare Rib
Replies
14
Views
987
Pyrotech
Pyrotech
forktender
  • Featured
Featured Muffuletta time!!!
Replies
18
Views
932
Rafter H BBQ
Rafter H BBQ
miller51
First time bacon question...
Replies
10
Views
872
realdocBBQ
realdocBBQ
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Smoking Meat Forums - The Best Smoking Meat Forum On Earth!

SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.

© 2004-2026 SmokingMeatForums.com

Quick Navigation

Community

Welcome Guest

Community platform by XenForo® © 2010-2026 XenForo Ltd. Design by: Pixel Exit
System Light Dark
Back
Top
Clicky