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Dry aged pancetta (flat) and my new cold smoker

Haven’t mentioned the slab that I didn’t cold smoke since I hung it up I think. For those of you without a cold smoker or living somewhere that it’s just to warm for a 3 day smoking session this is an option. I pulled it down today. My idea behind this is that it would be similar to Italian lardo but with a some meat in there as well. I chose the best looking part of the belly with the most fat for this one. It’s a completely different animal then the smoked version. It is also very very good though. I don’t think I could decide which one I like more. Good thing I don’t have too. Method as described above was the same as the smoked ones just went straight to hanging instead of cold smoking first.
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