Totally forgot to post the guanciale I am curing from the pig head I got last Monday, so here it is....
Trimmed the cheeks to remove all gland material and soft fat, rinsed really well with vinegar to clean...
Salt, cure#2, and Spices mixed up... I ran that through the spice grinder into a coarse powder...
Ready to cure for 6-7 days, then I'll hang in the chamber to dry min. 4 months...but I like to let them go for about 9 months as it really develops the flavor profile.
Trimmed the cheeks to remove all gland material and soft fat, rinsed really well with vinegar to clean...
Salt, cure#2, and Spices mixed up... I ran that through the spice grinder into a coarse powder...
Ready to cure for 6-7 days, then I'll hang in the chamber to dry min. 4 months...but I like to let them go for about 9 months as it really develops the flavor profile.