Originally pancetta was meant to hang to dry for a long time. To be enjoyed as cold cut (not cooked). To make it compliant with SMF rules you will need to use cure#2 for that. However there are a lot of recipes out there for pancetta cured with cure#1, dried a little, but not too much and used in dishes (cooked). Pretty much a drier unsmoked bacon. How do you plan to enjoy it?
You can use cure #2... Use the same amount of cure #2 that you would use if using cure #1.... Put the meat in the refer for a couple weeks while the cure #1 does it's thing, then hang in a 50 ish degrees area with about 75-80 % humidity and a very gentle breeze while it furthers drying...Since cure #1 is used, would this have to be hung in a fridge for the 6 week period? The reason I ask is because I'd like to make pancetta and I thought it would have to be cure #2 for a longer period?
(I'm still learning about cure #1 and have only read up on cure #2 so far)