Guanciale (oh, oh)
(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.
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