so I did my first batch of lamb pancetta and it was way salty. my cure/sugar/salt mix was the same as I use for bbb and hams and they always turn out good. could it be that because my lamb belly was only 3/4" thick that it picked up too much? I had it on cure only 2 days because it was so thin, pork is more like a week or so as its thicker. any ideas on what to do for my next batch? im gonna have 8 more bellys to play with so I do have enough to experiment with.