The pancetta was cured with juniper, bay, thyme, nutmeg along with salt, sugar and cure #2. Cured for a week, rolled tightly, tied even more tightly and will hang for about 4 weeks. The bacon on top was cured with molasses, real maple syrup and black pepper with salt and cure #1. Cured for a week and smoked for nearly 3 hours. The last bacon was cured with sage, ginger, garlic, pepper, cure #1, salt and sugar. This bacon was smoked just under 2 hours, due it being a whole lot thinner than the other. I took the skin off this piece as I initially planned to roll it for a pancetta, but it was a poor piece to try and roll, so, bacon it would become. I had a little easier time on the smoke this go around. I wrapped some heavily soaked hickory in aluminum foil. This really got the smoke going well and kept the temperature at bay. Nothing left to smoke in my refrigerator. Really like to smoke a speck, I do have that piece of boneless ham hanging in my chamber, any thoughts?