Guanciale, an Update

Rinsed and dried

Rinsed and dried

You may ask, how can I have an update so soon when I just made it a few days ago? Well, my posts are sometimes made in advance, scheduled, as it were, and I am kinda excited to give an update.

Ready to hang (that's my arm on the left side, having a really hard time focusing the camera and  holding up the meat)

Ready to hang with more black pepper (that’s my arm on the left side, having a really hard time focusing the camera and holding up the meat)

So the meat was cured with dry salt mix (already a mix of sugar, salt, and instacure, from my Charcuterie book), and lots of black pepper and fennel seeds. This was done over 4 days. Afterwards, I rinsed it off, dried it, seasoned with more black pepper, and is now hanging (IN MY ROOM – talk about dedication) and will be like that for the next month or so, depending on how hard and dry it gets given the temperature in my room. I hope it will turn out as nicely as my salami. I am still snacking on that little things cautiously. I am still alive though, so yay 🙂

By the way, I have another curing project in mind. 🙂 Soon.

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