First time Guanciale

Air dried cured meat and salami recipes

First time Guanciale

Postby cardassian » Sun Sep 01, 2013 2:10 am

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.
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Re: First time Guanciale

Postby NCPaul » Mon Sep 02, 2013 1:26 am

We would need more details to be sure but it should be fine drying for a bit longer. Welcome to the forum; you don't need to lurk anymore. :D
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Re: First time Guanciale

Postby yotmon » Tue Sep 03, 2013 11:31 am

Hi Cardassian and welcome. If made at the same time, the cheek would have been a lot thicker than the belly used for the pancetta and probably a lot fattier. Fat dries a lot slower than lean so allowances need to be made. As long as it's wholesome it should be fine to continue to cure it. Besides, you can always slice some up to use in Carbonara, as this is I believe the preferred meat used for the sauce.
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