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Curing pig cheeks or guanciale

Scottie99 · 2015-04-11 19:16:52

Hi, Something I've never done before is curing, so I'm open to advice. Apparently fantastic in sauces, carbonara and plain old frying. The photo is of day1 of the curing process, I'm now on day six. http://youtu.be/hEGwYvyIyhI Edit - I bought both cheeks for €3 from my local butcher

Comments

#32 05-01-2016 02:41PM

twerg_85

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Cured meats

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#33 07-01-2016 01:02PM

Scottie99

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twerg_85 wrote: »

Cured meats

Beautiful - all done in the picture by yourself?

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#34 07-01-2016 10:42PM

twerg_85

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Yup, all home cured.
F.

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#35 12-02-2016 02:14PM

twerg_85

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Nice loin of pork, bone in.

Salted for 10 days, then left to hang for about 2 weeks.

Nice load of rashers from it !

F.

0