![20 pounds going into the smoker shortly [3264x2448 - 919KB]](https://pic8.co/sh/Gkl2Hx.jpg){kind=link}
That looks amazing. Did you salt it and press it or you smoking it as is?
Been curing (salt, pepper and a touch of nitrite) for 2 weeks in the refrigerator - this is it prior to cold smoking. I hit it with a boatload more pepper then set it out on racks overnight on the back porch to air dry and form a pellicle. Will get 16 to 24 hours of thin wispy smoke over 2 or 3 smoking sessions with a couple days of refrigerated hang time in between.
Question about pressing... I've used a big bag of coins to press skin-on jowl when making Guanciale a couple times, but have never pressed belly when making bacon/pancetta. I know it is done to more rapidly achieve water/salt equilibrium and increase the density of the meat, but haven't read up on it - none of my literature addresses it other than for making formed hams and head cheeses. Have any technique/pointers you could share?
I'm not entirely sure why it's done, I've only seen people do it when makeing panceta in Dalmatia. I've seen people simply put two appropriately sized pieces of plank on top and below and tie it firmly with pieces of rope to make and improvised press, and then some people have custom made wooden frames where meat is placed and then covered with wooden lid and pressed down with clamps.
For how long or why exactly it's done, I don't know, but when we make panceta it is thoroughly dried to the point of being like jerky, so you can eat is just like that without cooking it, so my guess is it's to drain away as much fluids as possible.
I've seen photos of wooden framed contraptions in use, but never had a detailed explanation as to how it works/procedure. Appreciate the input - thanks!