Hi,
First time poster long time lurker here.
After reading this forum I decided to try making bacon, which was a success.
So I decided to make pancetta and guanciale.
Now my pancetta is fine but when I cut into my guanciale today it was still wet in the middle.
It has been drying in the fridge for 3 weeks.
It smells nice and it has no bad moulds on it.
Should i continue to dry this for a bit longer or am I going to have to throw it out as I have cut it?
Cheers.