What should I cure next?

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rgautheir20420

Master of the Pit
Original poster
Jun 11, 2014
1,126
60
Crest Hill, IL (Chicagoland)
I am sort of a loss. A week ago, I had 5 or 6 hunks of meat in my fridge curing. Now I have none and it just feels wrong. Currently I've got 2 Coppa, 1 Pancetta, 10 lbs of salami (2 recipes), and 1 Lonzino drying. 

Does anyone have any suggestions?
 
Though the pancetta may have you covered, Bacon is always a good choice in my house.
Damn! Sorry I forgot to mention I've got a few lbs of bacon in the freezer too 
yahoo.gif
 
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