Gilding the Lily since 2006
(To the tune of “Volare”)
Got my guanciale hung in the very sophisticated curing setup in my basement (the basement is 60F and 61% humidity, which isn’t too bad). Not pictured is the small, weak fan blowing a gentle breeze in the guanciale’s general direction. I might end up pulling the humidifier out, because these are each around 4-5lbs and I don’t want it to get too dry too fast on the outside! I can’t imagine these will be ready any time before Valentine’s Day, but I’ll keep visiting and weighing and talking to them until they’re ready. A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Nov 6, 2017 at 11:10am PST
Got my guanciale hung in the very sophisticated curing setup in my basement (the basement is 60F and 61% humidity, which isn’t too bad). Not pictured is the small, weak fan blowing a gentle breeze in the guanciale’s general direction. I might end up pulling the humidifier out, because these are each around 4-5lbs and I don’t want it to get too dry too fast on the outside! I can’t imagine these will be ready any time before Valentine’s Day, but I’ll keep visiting and weighing and talking to them until they’re ready.
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Nov 6, 2017 at 11:10am PST
Guanciale ready to cure in salt, sugar, instacure, black pepper, Tasmanian bush pepper, allspice, thyme, coriander and a pinch of caraway for sweetness. Stay tuned! Pro tip: those giant ziplock sweater/blanket storage bags are great for big meat projects — they’re sturdy and airtight, and can hold a whole suckling pig. #bacon #makestuff #meatconcierge #guanciale 🐽 🐷 🐽 🐷#curedmeat #diy #homemade #instayum #instafood #pork #wastenotwantnot #food52 #foodstagram A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 28, 2017 at 10:30am PDT
Guanciale ready to cure in salt, sugar, instacure, black pepper, Tasmanian bush pepper, allspice, thyme, coriander and a pinch of caraway for sweetness. Stay tuned! Pro tip: those giant ziplock sweater/blanket storage bags are great for big meat projects — they’re sturdy and airtight, and can hold a whole suckling pig. #bacon #makestuff #meatconcierge #guanciale 🐽 🐷 🐽 🐷#curedmeat #diy #homemade #instayum #instafood #pork #wastenotwantnot #food52 #foodstagram
A post shared by Heather Arndt Anderson (@heatherarndtanderson) on Oct 28, 2017 at 10:30am PDT