So I started my Pancetta on Saturday. I used the recipe from the UMAI site minus the juniper berries (I never have these at home). When using the recipe, I broke out all of the ingredients into percentages used and I use that method of figuring how much of each spice to use. I find it much easier to weight ingredients this way especially seeing as every piece of meat, whole muscle especially, will weight different. This will cure for 10 days and then get rinsed, rolled and tied, and sealed into an UMAI bag for drying in the fridge. Turns out the cake pan I bought it a perfect size for about a 5 lb slab of belly.